I have a confession… I’m in love… and it’s name is Spiralizer!!
I recently purchased a spiralizer, which was totally the best investment ever (besides maybe my juicer). Basically you can take any vegetable, usually zucchini’s, and make them into a pasta like form! It’s a fantastic way to incorporate more veggies into your diet, and if you are a major pasta lover like I am, but are trying to steer away from heavy carbs in the evening, then this is totally the perfect solution.
I’ve been using this thing like crazy, and experimenting with all kinds of sauces and so far this one is my best one yet! Seriously in love with this sauce, I LOVE fall and pumpkin!! I love that you can make Pumpkin both sweet AND savory, it kind of just morphes into whatever you want it to be. Couple that with the fact that it’s also packed with nutrients (as most of my recipes are) and BAM! Total nutrition party in your mouth!! (Check out my other post on Pumpkin for the nutritional benefits!)
And here is the recipe:
Zucchini Pasta with Pumpkin “Marinara”
1 Zucchini – spiralized
Half a can of unsweetened organic pumpkin
2 medium garlic cloves
1/4 cup Apple Cider Vinegar
1/4 tsp Cinnamon
A little less then 1/4 cup of Nutritional Yeast
1 inch piece of fresh ginger
Himalayan Sea Salt and Pepper to taste
– Pour in Apple cider vinegar into the blender first
– Add remaining ingredients, blend away until all ingredients are incorporated into a smooth yummy sauce!
– Makes about 2-4 servings, depending on how much pasta you are using and how much sauce you prefer!
I added some lightly sauteed tofu with some basil, but you could add some beans, nuts, steamed veggies… the options are endless!
This can definitely be heated since it’s more of a cold dish. Because, lets face it, when you think of fall, you think of warm dishes.