I’ve got the best treat for you with these paleo green beans with pumpkin alfredo & olives dish. It’s loaded up with all kinds of delicious things like: toasted pine nuts and let me tell you: the dairy free pumpkin alfredo is absolutely to die!
Just wanted to let you know that this fabulous recipe is sponsored by my friends at Lindsay Olives!
Does the ingredient combo in these paleo green beans sound insane?
Call me crazy, but I like to play around with unexpected ingredients together. When I found out that I’d be partnering with Lindsay Olives for a recipe, I knew almost immediately that I wanted to include green beans somehow.
I had this idea that I’d make some sort of braised green bean dish and maybe cook out the olives in olive oil and fruit juice. Wh? Well, my girl Lindsay over at Cotter Crunch came out with this balsamic braised green beans dish, and it looked absloutely phenom’!
Soon after, I realized that I had to go in a completely opposite direction. Sure, I didn’t want to cramp Lindsay’s style, but I had also forgotten about an incredible, dairy free pumpkin alfredo sauce I created years and years ago.
Why couldn’t I figure out a quick and delicious recipe that included: green beans, black olives & that dreamy pumpkin alfredo sauce? I knew I could, and so it went…!
The olives pair OH so well in this paleo green beans recipe!
I’m so excited to be partnering with Lindsay Olives to bring you this deliciousness. They’re one of the nicest companies I’ve ever had the pleasure of working with, and their product line is insane!
They’ve got everything from olive oil and olives *duh* to almond butter and organic items. An added bonus is that they’re sold in SO many stores nationwide. You can look at their store locator here to see if you can find them near you 😉
I seriously felt like I was some sort of freaking wizardly genius after trying a few forkfuls of this dish. I thought to myself immediately that it was something I needed to include in this year’s Thanksgiving feast-a-thon.
In fact, my mom was just asking me the other day how I was going to contribute this year for our big gathering. I didn’t have a darn clue, but now I know.
My guess is that she is going to take one look at this dish and give me an uncomfortable look, followed by a heavy and exasperated sigh, but that will all change once she takes a bite. Have faith in me, mom. Come on!
More like this:
This is the dairy free pumpkin alfredo sauce that I am talking about! I made it with creamy canned coconut milk, grass-fed butter and canned pumpkin. It is absolutely suberb!
You can ultimately substitute the grass-fed butter for ghee, and this would turn out just as fabulous. The sauce is so warm and inviting… it really has the fall and winter seasons written all over it.
I’d imagine these paleo green beans would pair perfectly with really any type of protein. As I said, I’m bringing this dish to Thanksgiving, but I’ll also be chowing down on it year-round.
Can we just talk about the fact that I am going to be in Chicago next week? I am leaving on Black Friday morning, and I’m really bummed that Tim cannot come with me. He has already taken 30+ days off work this year, so he’s staying in California.
I’m going for my 10 year high school reunion, which is pretty much INSANE. There are a few people I’m really excited to chat with, but I can’t stop thinking about the fact that I don’t own any winter clothes.
I just got back from Target and bought my first wool hat. I need to grab some gloves and thick socks because my toes are going to pretty much be falling off in the freezing cold.
I’m so dramatic. But we already knew this. I cannot wait to eat my way through the city and see all of the snowflakes, but back to these green beans…
It’s time that you give them a try! This dish is incredibly easy to make, and I can’t wait to hear what you think! 🙂
This post is sponsored by the lovely folks at Lindsay Olives. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Green Beans with Pumpkin Alfredo & OlivesI've got the best treat for you with these paleo green beans with pumpkin alfredo & olives dish. It's loaded up with all kinds of delicious things like: toasted pine nuts and let me tell you: the dairy free pumpkin alfredo is absolutely to die!
- 1/4 cup ghee or grass-fed butter
- 1/2 cup yellow onion diced
- 16 ounces canned coconut milk
- 1 1/2 teaspoon garlic cloves minced
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/2 cup canned pumpkin
- 2 1/2 tablespoons arrowroot flour
- 2 1/2 tablespoons filtered water
- sea salt to taste
- black pepper to taste
- 24 ounces green beans I like using haricot verts
- 1 cup black olives pitted
- 1/4 cup pine nuts toasted
|Cook Time||10 minutes|
|Prep Time||10 minutes|
- In a medium pot or large saucepan, bring 2 quarts of water to a boil. Add 1 tablespoon of salt and give it a stir.
- Add the green beans and let cook for 6 1/2 minutes. Drain well and rinse with cold water. Set aside to cool while you prepare the sauce.
- Heat a medium saucepan up on medium heat. Add the butter and let it melt completely. Add the diced onions and sauté for several minutes until they appear translucent.
- Add in the coconut milk and whisk until well combined.
- Mix in minced garlic, spices and canned pumpkin. Whisk over medium heat until it reaches a low boil. Lower the heat to a simmer and let simmer for another 10 minutes. Remove from heat.
- Add the alfredo to a high speed blender pitcher. Blend on high for 30 seconds until smooth. Add back to the saucepan.
- Make the arrowroot slurry. In a small bowl, whisk together arrowroot and water and add to the alfredo. Whisk well and add sea salt and black pepper, to taste. Set aside.
- Add the pumpkin alfredo on top of the green beans and sprinkled with olives and toasted pine nuts. Serve warm.