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Pumpkin Seed Alfredo with Kale and Peas

Tuesday, October 13, 2015


Our delightful Biosyntrx staff loves pasta and we are always searching for interesting nutrient-dense recipes for our weekly staff meeting luncheon that we can prepare quickly with staple ingredients most always kept in the pantry.

If you have a blender you can make our quick and easy version of a vegan recipe from Renee Press, the founder of Fire and Earth Kitchen.  Rene says she is on a mission to make vegan, gluten-free cooking easy, accessible and delicious for everyone. 

This dish is delicious, cooler-day comforting and packed with nutrition. The raw, hulled pumpkin seeds provide elegant richness, and they are loaded with healthy fats, protein, vitamin E, iron, manganese, phosphorus, magnesium, copper, and zinc. The nutritional yeast is a B vitamin superfood, the kale is lutein rich.  

The entire process can be completed in less than 15 minutes and family and friends will cheer your efforts. 

Ingredients for two servings

1/4 cup raw, hulled pumpkin seeds

3/4 tsp salt (or to taste)

2-3 cloves garlic, peeled

1 shallot, peeled and quartered (or ΒΌ cup chopped onion)

3/4 cup non-dairy milk (we used almond milk)

1 tsp fresh lemon juice

2 tbsp. nutritional yeast

small pinch of nutmeg

black pepper to taste

1/2 bunch of chopped fresh kale (or other very dark greens) 

1 cup frozen green peas

1/2 lb. pasta of choice (either regular or gluten-free)

                                                      Raw pumpkin seeds

Directions

Bring water to boil for pasta and cook as you normally would. In the last 1-2 minutes of cooking, add chopped kale and peas. Drain and return to pot.

While pasta is cooking, place all ingredients in the recipe above for Alfredo sauce; pumpkin seeds through black pepper into a blender (the higher speed the better) and blend until lusciously creamy. For a standard, non-high speed blender, this may take 1-2 minutes. Scrape down the sides as needed.

If you use a regular blender, pour contents into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 3-4 minutes.

If you are using a powerful Vitamix or something similar, simply blend until steaming hot.

Pour Alfredo sauce over pasta and veggies and mix carefully. 

Plate and serve immediately. Season with red pepper flakes to taste.

Enjoy! 

Ellen Troyer with the Biosyntrx staff

P.S. This sauce would also be fabulous over spiralized zucchini noodles for even higher nutritional value. If you don't own a Vitamix, start holiday-hinting now. I promise it will become one of your most favorite and most used kitchen appliances.