Recipe: Roasted Pumpkin with Kale Pesto Noodles


Roasted Pumpkin Noodles Recipe

Here’s another great roasted pumpkin recipe for this time of year! Everything is pumpkin, isn’t it? Give this delicious recipe a try! Pumpkin’s vitamin A will help you see at night. Shirataki noodles are vegan, gluten-free, and because the fiber they contain is indigestible, are calorie-free.

Roasted Pumpkin Ingredients

  • 1 small sugar pumpkin, trim stem and bottom, cut in half, remove seeds and pulp
  • 6 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • ¼ teaspoon black pepper

Kale Pesto Ingredients

  • 1 cup raw cashews, soaked 6 hours or overnight
  • 1 ½ cups lacinato or dinosaur kale, chopped
  • ¼ cup nutritional yeast
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 8-ounce pkg yam flour noodles (shirataki), rinse with warm water in a colander, drain
  • ¼ cup pumpkin seeds

Roasted Pumpkin with Kale Pesto NoodlesRoasted Pumpkin Directions

  • Preheat oven to 425℉. Brush inside of pumpkin with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place cut side down on a foil-covered baking sheet. Roast for 50 minutes, until flesh is tender. Flip halves over and cool slightly then cut up.
  • Meanwhile, prepare the pesto. Place cashews, kale, nutritional yeast, garlic, lemon juice, vinegar, 4 tablespoons olive oil, and 1/2 teaspoon of salt in a blender. Blend until smooth or desired consistency.
  • Add everything (roasted pumpkin and pesto) to cooked shirataki noodles.

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Jennifer Cohen Katz
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