I am so glad that you all are enjoying #PumpkinWeek2015! Get all the details and don’t miss my recipes for Gluten Free Vegan Chorizo Pumpkin Quesadillas and the ultimate brunch dish, Gluten Free Crusted Pumpkin French Toast and Gluten Free Vegan Vanilla Pumpkin Beer Syrup.
Check out all the details below!
When Amanda approached me with the idea of doing Pumpkin Week, I knew I wanted to do both sweet and savory recipes, and I wanted to make dishes that were approachable aka doable on a busy person’s time schedule.
Be sure to enter the JHill Race Map Giveaway (Last few days!) or go ahead and use discount code SUSIEXJHILL for 15% off the entire site! **not just for runners! Also, don’t forget about the Mighty Nut Powdered Peanut Butter Giveaway either!
We (the bloggers) decided the week before the marathon to do this, and I knew that I would have that weekend taken and the next (last) weekend taken by RRCA coaching. So my time to actually cook was limited, and I wanted these to be dishes that I would create again. I think you could say that I have succeeded.
Oh, and did I mention that putting together this creamy gluten free vegan pumpkin sauce and the zucchini noodles took me less than 10 minutes from start to finish? No lie. I would never lie to you.
Creamy Vegan Pumpkin Sauce over Zucchini Noodles (Gluten Free)
You know you’ve “done good” when you create a recipe that is so delicious that you actually pick the bowl up and lick it. Seriously. Take it to the face. Well, my friends, I have that very recipe for you. And not only is this recipe fantastic in flavor, it is high in fiber, antioxidants, and low in nonsense. I would suggest that you add a protein to it (I am showing you the recipe as a base so that you can add either a vegan protein or meat protein) for a fully balanced meal.
Every time that I use my spiralizer, I tell myself that I’m not going to eat the entire vegetable. And every time, I make something so damn good (like my Vegetarian Spiralizer Carbonara) that I end up going back for more. I loves my zucchini noodles. And thank goodness that I can create seconds in like 3 seconds because of the ease and convenience!
Pumpkin puree and mustard is amazing together. I’m a huge fan of mustard sauces with my pastas (see my recipes for my other easy sauces, especially my mustardo!). There’s just enough sweet and savory and then the sundried tomato just adds another layer of flavor. I must suggest that you finish it with the balsamic drizzle–it takes an otherwise good recipe to one that you will make again and again. And make sure to keep the fresh tomato in there as well–it is the perfect foil!
The zucchini noodles (try my spiralizer–I love that it does 2 widths of noodles!) add the perfect amount of moisture to the pumpkin sauce base to create a fantastic coating but still have enough structure and the perfectly complimentary flavor!
Seriously, just make this vegan pumpkin sauce. Just do it. It is summer (zucchini) meets fall (pumpkin); indulgent (creamy pasta) meets healthy (zucchini noodles, no cream). And did I mention that it is ready in no time??? And is delicious? Ok. So maybe I did 😀
- 1 medium zucchini, spiralized
- 1 Tbsp sundried tomatoes, chopped
- Mushroom, bell pepper, white onion
- 1 clove garlic, minced
- Chopped tomato
- 1/4 cup pumpkin puree
- 2 Tbsp gluten free coarse mustard
- 1/2 tsp dried parsley or basil
- 1/2-1 Tbsp balsamic vinegar
- Protein of choice
- Fresh basil, chopped.
- Spiralize zucchini, sprinkle with salt, add sundried tomatoes and fresh tomatoes, set to side.
- Saute vegetables over medium heat with salt.
- Whisk together pumpkin sauce components.
- Prepare protein of choice, add to veggie mix
- Combine zucchini noodles, pumpkin sauce, protein, and vegetable mix as desired.Heat in microwave for 1-2 minutes (or return to skillet and toss).
- Finish with fresh basil and enjoy!
Have you ever used pumpkin in a sauce, rather than a stuffing for a pasta?
Are you an anything-goes type of cook, or do you like to have a plan?
Want to join in the #PumpkinWeek2015 fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join y! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)
SO GET COOKING!
Linking up with Tina and Deborah for Meatless Monday, Running on Happy & The Fit Foodie Mama for another round of Meatless Monday, and Fit Foodie Mama, Hello to Fit, Fairyburger, and Chocolate Runner Girl for Foodie Friday.
#PumpkinWeek2015 October 18-23
Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!
- Amanda from Diary of a Semi-Health Nut | Instagram
- Susie from Suzlyfe | Instagram
- Erin from Table For Seven | Instagram
- Becky from Olives n Wine | Instagram
- Katie from Talk Less, Say More | Instagram
- Giselle from Diary of an Exsloth | Instagram
Want to join in the fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)