with Seared Broccolini & Toasted Pepitas
- 1 tbsp pumpkin seeds
- 1 shallot
- 3 garlic cloves
- 1 can pumpkin purée
- 5.5 oz coconut milk
- 1 tbsp white miso paste
- ¼ tsp ground nutmeg
- 2 tbsp nutritional yeast
- 6 oz broccolini
- 7 oz rice noodles
- ¼ oz fresh parsley
- 2 tbsp olive oil*
- Salt and pepper*
- Not Included*
- For full ingredient list, see Nutrition
- Large pot
- Large nonstick skillet
Bring a large pot of salted water to a boil for the rice noodles. Place a large nonstick skillet over medium heat. Add the pumpkin seeds and toast, tossing frequently, until lightly browned and fragrant, about 3 to 4 minutes. Transfer to a work surface and roughly chop.
Peel and roughly chop shallot. Peel and thinly slice the garlic. Return the skillet to medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the chopped shallot and sliced garlic. Cook until softened, about 3 minutes. Transfer to a blender and add pumpkin purée, coconut milk, miso paste, nutmeg, just 1 tbsp nutritional yeast, and ½ tsp salt. Blend pumpkin alfredo sauce until smooth.
Trim about 1 inch off the stems of the broccolini, then chop the remaining stalks into 2 inch pieces. Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the chopped broccolini and a good pinch of salt and pepper. Cook until bright green and browned in places, about 6 to 8 minutes.
Once the water is boiling, add the rice noodles and turn off the heat. Cook, stirring the noodles occasionally, until they are tender, about 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process.
Add the rice noodles and pumpkin alfredo to the skillet with the broccolini and reduce heat to medium. Toss to coat the noodles evenly and cook until the pumpkin alfredo is heated through, about 3 to 4 minutes. Roughly chop the parsley leaves.
Divide the pumpkin alfredo with seared broccolini between large shallow bowls. Top with toasted pumpkin seeds, remaining nutritional yeast, and chopped parsley. Enjoy!