Whole 30 and Paleo Pumpkin Alfredo Beet Noodles

’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

Ingredients:

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)

Method:

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.

Tags: Paleo pumpkin alfredo, Whole 30 pumpkin alfredo