Zucchini Noodles with Pumpkin Sauce

Zucchini Noodles with Pumpkin Sauce

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  • 1 cup walnuts
  • 4 tbsp vegan butter
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoons fresh sage, minced
  • 1 cup pumpkin puree
  • Salt and freshly ground pepper, to taste
  • 1 cup cashews, soaked for 20 minutes in hot water
  • 1 cup Ripple Unsweetened Original Milk
  • 4 cups zucchini noodles
  • 1/4 cup vegan parmesan, plus more for serving
  1. Preheat the oven to 375°.
  2. Spread the walnuts on a baking sheet and toast for about 7 minutes, until golden. Let cool and roughly chop.

  3. In a medium saucepan, melt the butter. Add the shallot, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
  4. Transfer the mixture to a food processor. 
Add the pumpkin puree, cashews and milk and process until smooth. 

  5. Taste and season with salt and pepper to your liking. 

  6. Scoop the pumpkin puree into a medium skillet and cook over moderately medium heat until hot.
  7. Mix in the 1/4 cup of grated cheese. 

  8. Add the zucchini noodles and toss to coat thoroughly.

  9. Cook for 4-5 minutes or until the noodles are al dente.
Season with salt and pepper.
  11. Transfer the pasta to bowls, sprinkle the walnuts and more parmesan.
Serve immediately.

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