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Zucchini Noodles with Pumpkin and Tomato Cream Sauce

Author - Gena Hamshaw


  • 1 cup cooked pumpkin puree homemade or store-bought
  • 1 1/2 cups chopped tomato
  • 1/4 cup cashews soaked at least 2 hours and drained of liquid
  • Pinch nutmeg
  • 1/4 teaspoon sea salt or to taste
  • 1-2 pitted dates
  • 1/4 cup water plus extra as needed
  • Optional flavor add-ins: cinnamon nutritional yeast, oregano, sundried tomato, almond butter, red wine vinegar, or anything else you like!
  • 2 zucchini cut into long, thick "noodles" (instructions here) or spiralized


  • 1. Blend the pumpkin, tomato, cashews, nutmeg, salt to taste, dates, and water together in a high speed blender, along with any other additions you like. Add more water if the sauce is too thick for your taste (I enjoyed mine thick for this recipe).
  • 2. Dress noodles with the sauce. Add any additional toppings that suit you, and enjoy! Save extra sauce for leftovers, or to use as a veggie dip.
  • Serves 2.