Thank goodness for organic canned pumpkin and it’s decent shelf life! Without it, I’m fairly certain I would never have experienced devoured this fresh zucchini pasta coated in rich, creamy pumpkin chipotle sauce in the middle of Spring. This cleaned up pasta dish easily satisfies that white-sauce-creamy-pasta-craving, which even us red-sauce-veggie-lovers get from time to time, without all the carbs and empty calories!
This Pumpkin Chipotle Alfredo Zucchini Pasta is not only enriched with a creamy, luscious Alfredo taste, but it does so without the butter, heavy cream, and mounds of cheese found in most traditional Alfredo sauces. And rather than pouring this delicious sauce over the typical not-so-nutritious fettuccine noodles {forgive me if you happen to be eating pasta as you read this!}, instead indulge in the wholesome goodness of zucchini pasta combined with pumpkin and spinach.
With all these veggies, if you find yourself still needing/wanting a bit of conventional carbs or bread, try adding a slice of whole grain sprouted toast to the mix, curbing that need while adding protein and fiber. Zucchini has become a favorite in our house for getting that pasta or pizza fix. We spiralize it and top it with a variety of sauces or slice it lengthwise and top and bake it like pizza – both tasty and healthy alternatives.
If you’re just getting into the whole zucchini-pasta-thing, check out my Zucchini Spaghetti with Lentil Marinara, Zucchini Pasta with Creamy Mushroom Marsala, and Zucchini Fettuccine and Cauliflower Alfredo for some additional recipes and ideas!
Pumpkin Chipotle Alfredo Zucchini Pasta
This Pumpkin Chipotle Alfredo Zucchini Pasta has a creamy, luscious Alfredo taste, without the butter and heavy cream, combined with the wholesome goodness of zucchini pasta!
- 1 can pumpkin puree (organic)
- ¼ cup light feta cheese (approx 2 oz)
- 1/2 cup almond milk
- 2 garlic cloves (minced)
- 2 tbsp ground flaxseed
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp chili powder
- 1/4 tsp turmeric
- ¼ tsp sea salt
- 1 Chipotle pepper in adobe sauce (finely chopped)
- 2 tbsp ground Parmesan cheese
- 3 medium zucchini (spiralized)
- 2 cups Organic Baby Spinach (chopped)
- Additional Parmesan cheese for topping
- Combine pumpkin puree, feta cheese, almond milk, ground flaxseed, onion powder, paprika, chili powder, turmeric, sea salt, chipotle pepper, and parmesan cheese in small sauce pan. Cook over medium heat for approx 5-7 minutes, stirring to combine all ingredients.
- While sauce cooks on stovetop, wash and spiralize zucchini and chop spinach.
- Once sauce has cooked 7 minutes or so and is heated through, remove from saucepan and add to nutribullet or food process, blend 10 seconds or until sauce is smooth and creamy.
- Add sauce back to sauce pan and return to heat, simmer on low until ready to use.
- Add spiralized zucchini to medium pan and cook over medium low heat, continuously stirring. It doesn’t take much to heat and cook the pasta, 3-5 minutes. Add chopped spinach and cook another 1-2 minutes or until spinach is wilted.
- Drain water from cooked veggies, then split into two pasta dishes and top with pumpkin alfredo sauce, sprinkle with parmesan cheese and serve!
Adapted from my Chipotle Butternut Squash Sauce with Penne Pasta and Spinach