Another sauce variation of a zucchini noodle (zoodle) recipe - (check out my cacio e peppe zoodle recipe) and the sauce is vegan. Less carbs and simply delicious alternative to traditional pasta.
Ingredients
Creamy Alfredo sauce
- 1 shallot
- 3 garlic cloves
- 2 serves of spinach
- 1 tsp ground pepper
- 1 can of white beans
- 1/2 C oat milk
- 1 tbsp olive oil
- 1/4 C nutritional yeast
Zucchini Noodles
- 1 tbsp extra-virgin olive oil
-
1 large zucchini spiralized
Method
- Place the zucchini noodles in a colander and toss with 1 teaspoon kosher salt. Leave for 15 minutes. Using a towel, squeeze out additional water.
- Heat oil in wide non-stick pan over medium heat. Add olive oil, shallot, spinach and, garlic and cook for 3 minutes until softened.
- To a blender, place the sauteed oil, shallot, spinach and garlic. Add in the remaining Alfredo sauce ingredients and blend until smooth and creamy.
- Transfer the zoodles to the pan and cook until al dente (5-8 minutes). Mix in the sauce. Enjoy!
NOTES
This recipe makes plenty of sauce and I prefer to save some for another dish in the future as well - but use as much sauce as you desire.
The spiralizer is not the only way to make these noodles. You can use a mandoline or also a standard vegetable peeler to make wide noodles or ribbons.
Extra Comments
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.