Whole 30 and Paleo Pumpkin Alfredo Beet Noodles

25 Sep

’tis the season for pumpkin!  This recipes uses pumpkin to give a creamy alfredo type sauce – without any of the cream or cheese!

Whole 30 pumpkin alfredo with andouille and beet noodles

Whole 30 pumpkin alfredo with andouille and beet noodles


12oz package of andouille sausage, cut into 1/2 inch pieces (I use Wegman’s brand which has no sugar or nitrates)

15oz can pumpkin puree (not pumpkin pie filling)

2 cups unsweetened cashew milk

3 cloves garlic, minced

1/4 tsp. ground nutmeg

1 tsp. kosher salt

1/2 tsp. pepper

10 fresh sage leaves, chiffonade

1 tbl. Olive oil

2 tbl. ghee

1 pound beet noodles (spiralized beets)


In a deep large skillet add the sausage over medium heat and cook until the sausage has nice caramelized color.  Set sausage aside. Add 1 tablespoon olive oil to skillet and heat over medium heat.  Add garlic and sauté 2 minutes.  Add pumpkin, cashew milk, nutmeg, and sage.  Simmer for 15 minutes to thicken the sauce.  Season to taste with salt and pepper.


For the noodles, use a spiralizer to make noodles of raw peeled beets, or purchase them already spiralized if you’re lucky enough to have a grocery store that offers spiralized vegetables.  Heat ghee in a large pot over medium high heat.  Add the beets and sauté until crisp tender, about 5 minutes.  Season with kosher salt to taste.

Toss cooked beet noodles, sauce, and sausage together.  As you can see my cooked beet noodles turned everything pink/purple.


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