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Pumpkin Chipotle Alfredo Pasta

15 INGREDIENTS • 8 STEPS • 20MINS

Pumpkin Chipotle Alfredo Pasta

Recipe
3.0
2 ratings
This Pumpkin Chipotle Alfredo Zucchini Pasta has a creamy, luscious Alfredo taste, without the butter and heavy cream, combined with the wholesome goodness of zucchini pasta!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Pumpkin Chipotle Alfredo Zucchini Pasta has a creamy, luscious Alfredo taste, without the butter and heavy cream, combined with the wholesome goodness of zucchini pasta!
20MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
2
us / metric
Light Feta Cheese
4 Tbsp
Light Feta Cheese
Almond Milk
1/2 cup
Almond Milk
Garlic
2 cloves
Ground Flaxseed
2 Tbsp
Ground Flaxseed
Onion Powder
as needed
Onion Powder
Paprika
as needed
Ground Turmeric
as needed
Chili Powder
as needed
Chili Powder
Sea Salt
as needed
Zucchini
3
Medium Zucchini
Fresh Baby Spinach
2 cups
Fresh Baby Spinach
Nutrition Per Serving
VIEW ALL
Calories
205
Fat
9.1 g
Protein
9.2 g
Carbs
26.2 g
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Pumpkin Chipotle Alfredo Pasta
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Chop the Chipotle Peppers in Adobo Sauce (1). Combine Pumpkin Purée (2 cups), Light Feta Cheese (4 Tbsp), Almond Milk (1/2 cup), Ground Flaxseed (2 Tbsp), Onion Powder (as needed), {@10:}, Chili Powder (as needed), Ground Turmeric (as needed), Sea Salt (as needed), chopped chipotle, {@11:}, and Grated Parmesan Cheese (2 Tbsp) in a saucepan.
step 1 Chop the Chipotle Peppers in Adobo Sauce (1). Combine Pumpkin Purée (2 cups), Light Feta Cheese (4 Tbsp), Almond Milk (1/2 cup), Ground Flaxseed (2 Tbsp), Onion Powder (as needed), {@10:}, Chili Powder (as needed), Ground Turmeric (as needed), Sea Salt (as needed), chopped chipotle, {@11:}, and Grated Parmesan Cheese (2 Tbsp) in a saucepan.
step 2
Cook over medium heat for approximately 5 to 7 minutes, stirring to combine all ingredients.
step 2 Cook over medium heat for approximately 5 to 7 minutes, stirring to combine all ingredients.
step 3
While sauce cooks on stovetop, wash and spiralize Zucchini (3).
step 3 While sauce cooks on stovetop, wash and spiralize Zucchini (3).
step 4
Chop Fresh Baby Spinach (2 cups).
step 4 Chop Fresh Baby Spinach (2 cups).
step 5
Once sauce has cooked 7 minutes or so and is heated through, remove from saucepan and add to nutribullet or food process, blend 10 seconds or until sauce is smooth and creamy. Add sauce back to sauce pan and return to heat, simmer on low until ready to use.
step 5 Once sauce has cooked 7 minutes or so and is heated through, remove from saucepan and add to nutribullet or food process, blend 10 seconds or until sauce is smooth and creamy. Add sauce back to sauce pan and return to heat, simmer on low until ready to use.
step 6
Add spiralized zucchini to medium pan and cook over medium low heat, continuously stirring. It doesn't take much to heat and cook the pasta, 3 to 5 minutes.
step 6 Add spiralized zucchini to medium pan and cook over medium low heat, continuously stirring. It doesn't take much to heat and cook the pasta, 3 to 5 minutes.
step 7
Add chopped spinach and cook another 1 to 2 minutes or until spinach is wilted.
step 7 Add chopped spinach and cook another 1 to 2 minutes or until spinach is wilted.
step 8
Drain water from cooked veggies, then split into two pasta dishes and top with pumpkin alfredo sauce, sprinkle with Parmesan Cheese (to taste) and serve!
step 8 Drain water from cooked veggies, then split into two pasta dishes and top with pumpkin alfredo sauce, sprinkle with Parmesan Cheese (to taste) and serve!
Tags
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American
Gluten-Free
Shellfish-Free
Vegetarian
Vegetables
Thanksgiving
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