Pumpkin Curry Sauce Zucchini Noodles
A creamy pumpkin curry sauce is tossed with zucchini noodles for a tasty meatless dish.
Ingredients
- 4 medium length zucchinis, spiralized
- 1 tbsp olive oil
- 1 cup pumpkin puree
- 1/2 cup broth, vegetarian or chicken
- 1/2 cup heavy cream
- 1 tsp curry powder
- 1/4 tsp nutmeg
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- Add oil to a large skillet and bring to medium heat. Add zucchini and saute until just cooked. Drain out water and oil and set aside.
- In a medium saucepan, add pumpkin puree, broth and heavy cream. Bring to a low boil and cook for 2-3 minutes until thickened and smooth. Stir in curry, nutmeg, and garlic powder. Add salt and pepper as needed.
- Pour sauce into the skillet with the zucchini. Toss zucchini noodles in sauce and serve.
Serving: 0.5of recipe, Calories: 380kcal, Carbohydrates: 25g, Protein: 8.4g, Fat: 30.4g, Saturated Fat: 15.3g, Sodium: 285.3mg, Fiber: 8.1g, Sugar: 15.9g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!