Enjoy a flavorful twist on a classic side with these paleo green beans topped with dairy-free pumpkin alfredo and black olives. This dish brings together crisp green beans, a velvety pumpkin-based alfredo, toasted pine nuts, and briny olives for a comforting, seasonal side that’s perfect for holiday tables or weeknight dinners.
This recipe is sponsored by Lindsay Olives.
Does the ingredient combo in these paleo green beans sound surprising?
I love combining unexpected flavors, and pairing green beans with a pumpkin-forward, dairy-free alfredo and black olives felt like a delicious experiment. When I began collaborating with Lindsay Olives, green beans seemed like a natural fit. Rather than following a more traditional braised approach, I reached for a creamy pumpkin sauce I developed years ago to create something different, cozy, and seasonal.
The result is a bright, crisp green bean component balanced by a warm, silky pumpkin alfredo and the savory bite of olives. The textures and flavors play together beautifully, and the dish works well served warm from the stovetop.
Why the olives work so well in this recipe
Working with Lindsay Olives has been a pleasure — their products are reliable and flavorful. Their olives add a nice salty, slightly fruity note that contrasts the sweet, savory pumpkin sauce. The recipe also calls for toasted pine nuts for an added layer of texture and richness.
This side feels special enough for a holiday table yet simple enough to prepare any time of year. It’s a great candidate to bring to Thanksgiving, a potluck, or to enjoy alongside roasted or grilled proteins. My family loved it, and I imagine yours will, too.
More recipes you may like:
Paleo Delicata Squash Bake
Gluten Free Stuffing Recipe
Chicken Shawarma Salad
The dairy-free pumpkin alfredo in this recipe is made with creamy canned coconut milk, grass-fed butter (or ghee), and canned pumpkin. It’s cozy, slightly sweet, and savory — a sauce that evokes fall and winter flavors while remaining dairy-free if you substitute ghee for butter.
These green beans pair well with many proteins. While I plan to bring them to Thanksgiving, they’re also something I’ll make year-round.
It’s time you give them a try. The dish is straightforward to prepare and yields a memorable side. I can’t wait to hear what you think!
This post is sponsored by Lindsay Olives. Thank you for supporting brands that allow me to keep creating recipes. Opinions are my own.
Paleo Green Beans with Pumpkin Alfredo & Olives
The Movement Menu
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Ingredients
- ¼ cup ghee or grass-fed butter
- ½ cup yellow onion diced
- 16 ounces canned coconut milk
- 1 ½ teaspoon garlic cloves minced
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- ½ cup canned pumpkin
- 2 ½ tablespoons arrowroot flour
- 2 ½ tablespoons filtered water
- sea salt to taste
- black pepper to taste
- 24 ounces green beans haricot verts work well
- 1 cup black olives pitted
- ¼ cup pine nuts toasted
Instructions
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Bring 2 quarts of water to a boil in a medium pot or large saucepan. Add 1 tablespoon of salt.
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Add the green beans and cook for 6 ½ minutes. Drain and rinse with cold water to stop the cooking. Set aside.
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Heat a medium saucepan over medium heat and melt the ghee or butter. Add the diced onion and sauté until translucent.
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Pour in the canned coconut milk and whisk to combine.
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Stir in the minced garlic, white pepper, garlic powder, and canned pumpkin. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 10 minutes. Remove from heat.
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Transfer the sauce to a high-speed blender and blend on high for about 30 seconds until smooth. Return the sauce to the saucepan.
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Make a slurry by whisking the arrowroot and water together, then stir it into the sauce. Season with sea salt and black pepper to taste. Keep warm.
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Arrange the green beans on a serving platter, spoon the pumpkin alfredo over them, and sprinkle with pitted black olives and toasted pine nuts. Serve warm.
Notes
- Substitute ghee for grass-fed butter if you prefer a fully dairy-free version.
- This side pairs well with a wide variety of proteins and works year-round, not just for the holidays.
Nutrition