Pure Joy Planet

Wild Mushroom Pumpkin Alfredo Zoodles | Vegan + Low Carb

Wild Mushroom Pumpkin Alfredo
Ready in


  • NOODLES: 2 zucchinis, spirallzed & cut to desired length
  • SAUCE:
  • 1 cup cooked pumpkin, sweet potato, or squash of choice
  • 1 cup macadamia nuts or cashews
  • 1-2 cloves garlic
  • 1/2 tsp. mineral salt (or to taste)
  • 1 tsp. garlic powder
  • 1 Tbsp. chickpea miso
  • 1/4 tsp. nutmeg
  • 1 tsp. paprika
  • 1/4 cup water or enough to blend (not to much, you what your sauce to be thick)
  • .
  • 2 Tbsp. virgin coconut oil
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 LB wild mushrooms or mushrooms of choice, roughly chopped
  • 1 tsp. dried thyme
  • Print full recipe here
Wild Mushroom Pumpkin Alfredo


  1. Heat coconut oil in a skillet and sauté onion, garlic, and mushrooms of choice for about 7-10 minutes or until onions are translucent and mushrooms are tender. Toss in thyme at the end.
  2. Meanwhile, blend all sauce ingredients until smooth.
  3. Toss in noodles and sauce until well incorporated and lightly cook for about 3-5 minutes. Be sure not to over-cook your noodles so keep an eye on them. Noodles should releases some liquid and cook off but still be tender like traditional pasta.
  4. Taste, adjust flavors and serve, topped with more thyme if desired.
  5. Macros: Carbs: 17 F: 43 P: 10
  6. More recipes like this coming up in our Keto Gone Green Coaching Program for those wanting to try out a plant-based keto diet