If you have a blender you can make this recipe. It’s 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 it’s richness, as they’re full of healthy fats, and are an excellent source of plant protein, iron, and zinc. There is no added oil in this one either, making it an excellent choice for those watching their oil consumption. Enjoy!


Pumpkin Seed Alfredo with Kale and Sweet Peas

Serves 2 Prep time: 15 minutes Cook time: 15 minutes

Ingredients:

1/4 cup raw, hulled pumpkin seeds
3/4 tsp salt (or to taste)
1-2 tsp fresh garlic, chopped
1 shallot, peeled and quartered (can also use onion about 1/4 cup)
3/4 cup non dairy milk
1 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
pinch nutmeg
black pepper to taste
1/2 bunch of kale (3-4 leaves, stems removed, chopped)
1 cup frozen sweet peas
1/2 lb pasta of choice


1. 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.

2. 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.

3. Pour contents of blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 3-4 minutes. Season to taste.

4. Pour alfredo sauce over pasta and veggies, stir well, and serve immediately. Enjoy!

Recipe courtesy of Fire & Earth Kitchen.