Paleo Green Beans with Pumpkin Alfredo & Olives
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!
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.
- You can substitute the grass-fed butter for ghee, and this would turn out just as fabulous.
- I'd imagine these paleo green beans would pair perfectly with really any type of protein
Calories: 373kcal | Carbohydrates: 20g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 19mg | Sodium: 371mg | Potassium: 549mg | Fiber: 7g | Sugar: 8g | Calcium: 74mg