Creamy Pumpkin Noodles

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Allergens: nuts 

Ingredients 

  • 1 yellow or green squash

  • 1/2 cup pumpkin (I used fresh)

  • 3 tbsp vegetable broth

  • 1 tbsp flour (I used gluten free paleo cassava flour)

  • 1 tsp curry powder

  • 1/2 cup almond milk (can use any milk)1/4 tsp nutmeg

  • 1/4 tsp sea salt

  • 1/2 tsp garlic powder

Directions 

  1. Use a spiraliser to make your squash into noodles

  2. Add almond milk, pumpkin (if canned), broth, and spices to a pan on medium heat and stir

  3. If using fresh pumpkin, puree it in a blender with the almond milk before adding to the pan

  4. Add in the spices and flour to thicken

  5. Combine the noodles and the sauce!

** If you want a thinner sauce, use less milk, and for a thicker sauce use more!

Erin Kenney