Ingredients

The following ingredients have 3 Servings
  • 1 can (14 oz.) 100% pumpkin puree
  • 1 1/2 cups unsweetened cashew milk
  • 1 tablespoon olive oil or 3 tablespoons water (for water saute)
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 vegan sausages, sliced
  • 5 large lacinato kale leaves, stems removed and julienned
  • 3/4 teaspoon dried thyme or 1/2 teaspoon fresh chopped
  • 4 large zucchini, spiralized or julienned
  • mineral salt & fresh cracked pepper to taste

Instruction

  • In a medium size bowl, combine the milk and pumpkin puree, set aside.
  • In a large pan, heat oil over medium, add shallot and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 – 4 minutes.
  • Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 4 – 5 minutes, or until zucchini has become al dente, stirring occasionally. If the sauce is bubbling too much, reduce heat to low. Taste for flavor adding salt & pepper to taste.
  • Pairs great with a dusting of almond parmesan and slice of your favorite artisan bread.
  • Serves 3 – 4