There are a number of reasons not to serve turkey at your Thanksgiving dinner; you may not want to experience the post turkey slump, it isn’t part of your family’s tradition or you have guests with dietary restrictions. The big question then is, what do you serve? This recipe for Creamy Pumpkin Seed Alfredo and Sweet Peas is an excellent option and provides one more excuse to use everyone’s favorite fall ingredient, pumpkin. This dish is nice and creamy and can be altered to work for your families preferences, but most importantly it is GMO-free and be eaten by everyone. Enjoy!
- ¼ cup raw, hulled pumpkin seeds
- ¾ tsp salt (or to taste)
- 2-3 cloves garlic, peeled
- 1 shallot, peeled and quartered (can also use onion about ¼ cup)
- ¾ cup non-dairy milk
- 1 tsp fresh lemon juice
- 2 tbsp nutritional yeast
- Pinch of nutmeg
- Black pepper to taste
- ½ bunch of kale (3-4 leaves, stems removes, chopped)
- 1 cup frozen sweet peas
- ½ lb pasta of choice (we like Kamut)
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 seed though pepper in the blender, and blend until completely creamy (the higher speed the better). 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 heat, stirring constantly, until sauce begins to thicken, about 3-4 minutes. Season to taste.
Pour alfredo sauce over pasta and veggies, stir well a, and serve immediately.