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Creamy Pumpkin Seed Alfredo With Kale and Sweet Peas
[Vegan]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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Creamy Pumpkin Seed Alfredo with Kale and Sweet Peas [Vegan]

693

Dairy Free

Vegan

This recipe is luscious and comforting and good for you all at the same time. The raw hulled pumpkin seeds used in the recipe are what gives it its richness, as they’re full of healthy fats, and are an excellent source of plant protein, iron, and zinc.

Ingredients You Need for Creamy Pumpkin Seed Alfredo With Kale and Sweet Peas [Vegan]

1/4 cup raw, hulled pumpkin seeds
3/4 teaspoon salt (or to taste)
2-3 cloves garlic, peeled
1 shallot, peeled and quartered (can also use onion about 1/4 cup)
3/4 cup non-dairy milk
1 teaspoon fresh lemon juice
2 tablespoons nutritional yeast
Pinch nutmeg
Black pepper, to taste
1/2 bunch of kale (3-4 leaves, stems removes, chopped)
1 cup frozen sweet peas
1/2 pound pasta of choice

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How to Prepare Creamy Pumpkin Seed Alfredo With Kale and Sweet Peas [Vegan]

Bring water to boil for pasta and cook as you normally would. In the last 1-2 minutes of cooking, add chopped kale and peas. Drain and return to pot.
While pasta is cooking, place all ingredients for Alfredo sauce, pumpkin seeds through black pepper into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1-2 minutes. Scrape down the sides as needed.
Pour contents of blender into a small saucepan and cook over low hear, stirring constantly, until sauce begins to thicken, about 3-4 minutes. Season to taste.
Pour Alfredo sauce over pasta and veggies, stir well, and serve immediately. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.