Photo: Mike Kenneally
Paleo Pumpkin Alfredo Sauce
10 ingredients
10 min + 15 min
12
openrecipes
This is delicious on top of spaghetti squash, vegetables or gluten-free noodles. It’s also good enough to eat on its own as a soup! This recipe is gluten- and dairy-free, low-carb and vegetarian. If you serve it as a soup it should serve about 6. As a sauce it’ll serve about 12. Enjoy!
Estimated Nutrition (whole recipe, rough)
550
Calories
41g
Protein
37g
Fat
15g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cloves Garlic, Crushed
- 2 Tablespoons Coconut Oil
- 1 can (15 Oz. Size) Organic Pumpkin
- ½ cups Coconut Cream
- 2 cups Organic Chicken Broth
- 2 teaspoons Organic Dried Sage
- 2 whole Large Eggs
- 2 teaspoons Sea Salt
- ½ teaspoons Pepper
- ½ teaspoons Organic Nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes