Pumpkin Sage "Faux-fredo" on Veggie Noodles

Alfredo is such a comforting and filling food as the nights get long and cold. This recipe features coconut milk and pumpkin to recreate the soothing, thick warmth without the dairy. This recipe also qualifies as a "Pantry Dish" because everything can stay in the pantry for a month excep the fresh sage, but dried can be used instead.  

Source: Jim Weber


For "Faux-fredo" Sauce
fresh sage leaves (most chopped, but leave a few whole for garnish)
1 tablespoon
coconut oil (or olive oil)
28 ounces
canned pumpkin puree (not pumpkin pie mix)
6 ounces
tomato paste
14 ounces
canned coconut milk (ideally refrigerated overnight)
2 cloves
garlic (crushed)
1⁄2 teaspoon
ground nutmeg
1 cup
white wine (optional)
For Root Veggie Noodles:
butternut squash OR 2 sweet potatoes OR 4 parsnips, etc
1 tablespoon
coconut oil or olive oil
chopped nuts (optional for garnish)


Warm the coconut oil in a saucepan. Add in the whole sage leaves and nuts (if using), cooking just until brown and crispy. Remove to drain. Will be used later for garnish. 

Add the chopped sage, crushed garlic, and cook until brown and crispy (just a minute, garlic burns easily). Mix the pumpkin, tomato paste, hardened fat off the top of the can of coconut milk, and nutmeg. If too thick, thin with white wine or water. Simmer while preparing the noodles.

In a large skillet, melt the coconut oil. Add in the spiralized veggies. Cover, but toss frequently. Checking for al-dente doneness starting around 5 minutes. When done, remove from heat. Fold in the pumpkin sauce. 

Best served with crispy sage leaves and chopped nuts.  (Recipe #659)