Pumpkin Pumpkin Zuchini Linguine

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Is it Thanksgiving yet?! I’m so hungry and if I read one more mashed potato recipe I’m gonna rob a KFC. It feels like I’ve been waiting for this day all year and finally it’s 2 days away. So, I decided I need to “practice” a few dishes before I can decide what will actually make it to the festive table this year.

I’ve had this pumpkin butter since before Halloween. I’ve used it here and there, spread it on toast a few times, but that’s about it. This is another one of those beautiful gifts the Trader Joes GODs have blessed us with. It doesn’t actually have any butter in it, Zero fat, No cholesterol, and only 40 calories per tablespoon. I know, right?! Take my money, I’m sold! It’s a delicious jam like ingredient and I’m sure the uses are endless in baking and sweets but I wanted to make it savory tonight. So my thought was pumpkin ravioli but low carb… and the best part is that’s it’s also vegan and dairy free. Hope you like it!

Ingredients:
3 zucchinis (spiralized)
1 tablespoon pumpkin butter
1 tablespoon margarine (smart balance light)
1 swoosh of olive oil (is a swoosh even a measurement, idk)
1 splash of coconut creamer
Salt & Pepper
Handful Raw pumpkin seeds

1 dry sage leaf

1. First things first if you don’t have a veggie spiralizer yet, you’re stuck in 2012 and you need to take a jet plane over to present day amazingness. Zucchini noodles aka “Zoodles” are the future! Spiralize your 3 zucchinis and set them aside.

2. Add your handful of raw pumpkin seeds to a pan and turn the stove up to medium high. Keep your eyes on the pan. These will burn quickly so you gotta keep it moving around. Some of them will jump and pop. Put on a fun song and watch them dance for you. Once you get them a little browned remove from the heat, pour these into a bowl, and set aside.

3. Super easy sauce time! Add your margarine, olive oil, pumpkin butter, salt & pepper to the pan and mix everything together while it melts. After everything is melty and thick, pour in a little spash of coconut creamer for that rich & creamy look and taste. This is where you drop in the sage leaf. (Dont Eat The Sage!)

4. Throw your “zoodles” in the sauce, add your pumpkin seeds and mix everything together over low heat for about 30 seconds. (The zucchini will let off some water so your sauce will get more liquidy the longer you keep it on the heat)

Side note: this sauce is really sweet and delicious. The salt & sage will help balance that sweetness a bit. After I made it I thought, this sauce would be a really great vegan gravy to make for thanksgiving. It’s deliciously smooth and creamy and would be fantastic poured over ANYTHING! Give it a try and let me know what your family thinks…

Happy Thanksgiving!!! I’m gonna go gobble gobble this sinfully sweet vegan dinner now… Xo!

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