Lindywell

Fall-Inspired Pumpkin Alfredo

Servings

Ingredients

1– 8 oz. package Banza chickpea gluten-free pasta(you can use any gluten-free pasta of choice, but this pasta adds extra protein and fiber!)
1tbsp coconut oil
4cloves garlic, minced
1/2 sweet yellow onion, chopped
3/4cup full-fat unsweetened coconut milk(canned)
1/4cup bone broth(use veggie broth for a vegetarian option)
1cup pure pumpkin puree
1tsp ground nutmeg
1cup chopped kale(fresh or frozen)
sea salt + pepper to taste
1/2cup shredded mozzarella cheese(you can use nutritional yeast for a dairy-free option!)

Instructions

Start by cooking the Banza chickpea pasta (or other gluten-free pasta) according to the package directions. Rinse and drain once cooked.
While the pasta is cooking, add the coconut oil to a large skillet and cook the garlic and onions for about 3 minutes or until translucent.
Add the coconut milk, bone broth, pumpkin puree, nutmeg, and kale. Whisk everything until well combined.
Add the cooked pasta and stir to cover the noodles with the pumpkin sauce.
Season with salt and pepper and top with the shredded cheese, if using. Enjoy!