Creamy Pumpkin Noodles


Allergens: nuts


  • 1 yellow or green squash
  • 1/2 cup pumpkin (I used fresh)
  • 3 tbsp vegetable broth
  • 1 tbsp flour (I used gluten free paleo cassava flour)
  • 1 tsp curry powder
  • 1/2 cup almond milk (can use any milk)1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder


  1. Use a spiraliser to make your squash into noodles
  2. Add almond milk, pumpkin (if canned), broth, and spices to a pan on medium heat and stir
  3. If using fresh pumpkin, puree it in a blender with the almond milk before adding to the pan
  4. Add in the spices and flour to thicken
  5. Combine the noodles and the sauce!

** If you want a thinner sauce, use less milk, and for a thicker sauce use more!

Share This Recipe, Choose Your Platform!

Full name is not required for anonymity
Your email address will not be published
Inline Feedbacks
View all comments