For a mostly raw noodle recipe, this Pumpkin Alfredo with Butternut Squash Noodles is so dayum good, it knocked the beard clean off my face! 🧔🏻
This sauce is rich, creamy, and subtly sweet, and it complements the crunch of the raw butternut squash noodles so perfectly that you may never crave another pasta dish again.
Low in fat, yet rich in phytonutrients and antioxidants, butternut squash provides significant amounts of vitamin B6, essential for the proper functioning of your nervous system, which in turn helps your body deal more effectively with stress.
This recipe is a great overall stress reducer, not only because of its powerful nutrition, but the movement in your jaw from eating crunchy foods helps to relieve tension as well.
Pumpkin Alfredo Sauce:
1/2 cup filtered water
1 cup unsweetened pumpkin puree
1/2 scoop @sunwarriortribe Warrior Blend Natural
1 cup raw cashews, soaked 1 hour
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
2 teaspoons sea salt
1 teaspoon garlic powder
Dash ground nutmeg
1 teaspoon fresh sage, chiffonaded -
1 small butternut squash, seeded and spiralized
2 tablespoons pumpkin seed oil
2 tablespoons pumpkin seeds
4 sage leaves, reserved for garnish -
To make the Pumpkin Alfredo Sauce: blend all ingredients in a high-speed blender for 40 seconds or until smooth and creamy. Stop and scrape sides down with a rubber spatula if needed to be sure all cashews are well blended.
Combine the sauce with the butternut squash noodles in a large bowl. Mix well with your hands or tongs. Drizzle pumpkin seed oil and garnish with pumpkin seeds and fresh sage. 🎃