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+ servings

Pumpkin Alfredo with KitchenAid Zoodles

Jessica Clark
This is a mild-flavored side dish with a sauce that combines well with the flavors of the zucchini and won't overpower other foods served with it.
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Course Side Dish
Cuisine Italian
Servings 4 people

Equipment

  • KitchenAid Spiralizer Attachment or Other Spiralizer

Ingredients
  

  • 6 medium-sized zucchini made into zoodles
  • ¼ cup of water for steaming the zoodles
  • 1 ½ TBL olive oil
  • 1 onion minced
  • 1 teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon garlic powder
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • 1 cup of water
  • 1-14 ounce can of Pumpkin
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Zoodle your zucchinis with your favorite spiral slicer and place them in a microwave-safe dish with a lid. Add ¼ cup of water, cover, and microwave on high for 6 to 8 minutes on high or until they are al dente' but not mushy.
  • In a medium-sized saucepan, heat the olive oil, sage, salt, and pepper while stirring over medium heat. Add the minced onions and saute them until the onions are pearled. At this point, add the garlic powder and the white wine. Saute this mixture for 2 more minutes and pour in the cream. Heat this mixture for another 3 to 4 minutes while stirring.
  • Now stir in the can of pumpkin, and the cup of water. Bring the sauce to a boil while continuing to stir so the sauce doesn't burn. Add the Parmesan cheese and mix it in well. You want the cheese to be incorporated into the sauce, so stir while you bring the sauce back to a boil over low heat. You can add more water if the sauce is too thick. Taste the sauce and add more salt, or the dry spices if needed.
  • Drain the water from your steamed zoodles and ladle the sauce over them at the table. Serve warm.

Notes

Dairy Free Sub: Use coconut cream in place of the heavy cream and leave out the parmesan cheese.
Keyword alfredo, keto, low carb, pasta, pumpkin, zoodles
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