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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Servings: 2
Calories: 255kcal
Author: Kaylee Pauley


  • 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!


Serving: 1g | Calories: 255kcal | Carbohydrates: 35g | Protein: 14.8g | Fat: 6.2g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.7g | Cholesterol: 5mg | Sodium: 796.5mg | Fiber: 13.7g | Sugar: 12.9g