You know one of the cool things about Facebook is that you get to see new recipe videos in a short time-frame. I am not a YouTube person – I can’t stand watching long videos online – unless it’s Netflix, so Facebook 1-2 minute videos are perfect. Especially when someone tags you for one because they know you will like it, and most likely make it. It happened with my Quinoa Pizza Crust and it happened again with easy Alfredo sauce. Of course I couldn’t do exactly like what the video did, so here is my version of a Simple Pumpkin Alfredo – vegan and gluten-free and a perfect Elimination Diet recipe.
One of the best things about Alfredo sauce is the garlicy flavor. And this one has it. The video I had seen on FB was for boiled potatoes and onions – which to me was just kind of weird. I understood why the potatoes – to thicken up the sauce. Sorry – I refuse to make a recipe that has potatoes and noodles in the same meal. Can’t do it, unless it’s a broth/stock-based soup. I don’t need to carb up that much. And since it’s Fall and pumpkins abound I knew I was going to remake this recipe into a pumpkin sauce. And oh goodness it turned out so good. The pumpkin adds an earthy flavor and surprisingly the small cloves of garlic I used really pulled through. It also had a strong sage flavor that was awesome. Don’t want so much garlic – just use 2-3 small cloves.
Start by halving the pumpkin and scraping out the insides then chopping the onion into chunks – it doesn’t matter the size of the onion chunks since they will be blended later. Line a baking sheet with foil then drizzle olive oil over the pumpkin and onions. Place the onions in two piles on the baking sheet then place the pumpkins cut-side down over the onions. Bake at 375 degrees for 40 minutes then let cool enough to handle. Boil the noodles until completely done – brown rice noodles take awhile to cook and don’t taste all that good unless all the way done; drain noodles then dump back in the pot. In a blender dump the onions then scrape in the pumpkin then add everything else. Be sure not to dump the cashews first because it will be harder to get blending. Blend everything until smooth, then immediately pour over the drained noodles – be sure to complete the sauce before the noodles are done so you can pour the sauce right over the done noodles. This makes a ton of sauce so you can either freeze the leftovers or save for later use during the week.
1 Medium Pumpkin, halved
1 Small Yellow Onion, chopped
2 Tbsp Olive Oil
1/2 C Raw Cashews
1 Tbsp Italian Seasoning
1 Tsp Black Pepper
6 Small Cloves Garlic
2 Tsp White Wine Vinegar
2 C So Delicious Dairy Free Unsweetened Cashew Milk
Brown Rice Spaghetti
1. Heat oven to 375 degrees and line a baking sheet with foil.
2. Halve the pumpkin and scrape out insides.
3. Chop onion into large pieces then drizzle oil over pumpkin halves and onions.
4. Place onions in two piles on foil then place pumpkins cut-side down over the onions.
5. Bake 40 minutes then take out and let cool enough to touch.
6. In a small pot boil noodles until done, then drain and add back to pot.
7. In a blender add roasted onions, scraped in pumpkin and all other ingredients and blend until smooth.
8. Dump half the Alfredo over noodles (or all of it depending on how much noodles you made) and mix.
9. Save rest of sauce for topping roasted veggies, or freeze for later use.