This zucchini noodle fettuccine alfredo dish includes zoodles tossed in a velvety cauliflower alfredo sauce. It’s loaded with veggies and much lighter than routine fettuccine alfredo.
Both zucchini and cauliflower are altering the video game when it concerns making healthy home cooking. It’s in fact ridiculous how flexible these veggies are.
They are power-houses by themselves, however when integrated … omg, cause the vegetable goodness!
As quickly as I produced this cauliflower alfredo sauce I understood it needed to be utilized as a sauce over zucchini noodles and this healthy fettuccine alfredo was born!
If you’re yearning a huge bowl of velvety pasta however wish to keep your meal on the lighter side, this dish is for you. It’s very abundant and delicious yet dairy-free and vegan and makes sure to be a household favorite.
Zucchini Noodle Alfredo Ingredients
- unsweetened almond milk
- roasted garlic
- dietary yeast
- red onion
- infant bella mushrooms
- olive or avocado oil
- sea salt and pepper
- fresh basil (optional for serving)
Substitutions & & Notes
Protein— This pasta would be scrumptious with any included protein also. I’m thinking of including prepared shrimp next time for an included protein increase!
Dairy-free milk— If you dislike nuts or have a various dairy-free milk on hand, I make certain that would work well! Simply ensure it’s unsweetened and plain.
How to Make Zucchini Noodles
My preferred vegetable to become noodles is zucchini! They’re the best texture, plus they have a moderate taste that handles whatever sauce you’re utilizing … comparable to routine pasta. Zucchini noodles are likewise very simple to make. There are a couple of various techniques depending upon what cooking area tools you on hand:
- Spiralizer: The simplest method (and my favored approach) is to utilize a spiralizer to make your zucchini noodles. You can make them whatever size you like, however for fettuccine noodles I would utilize blade A with the Inspiralizer or the straight blade with the Paderno.
- Vegetable peeler: If you do not have a spiralizer, you can utilize a veggie peeler to peel the zucchini into thin ribbons by moving the peeler down the zucchini lengthwise.
- Mandoline slicer: Another alternative is to utilize a mandoline with the julienne blade. I seem like I’m constantly seeing individuals cut themselves when they utilize this slicer so be very mindful!
If you do not have any of these tools or simply wish to take a faster way, you can purchase ready zucchini noodles from the shop. Search for them in the fruit and vegetables area with other pre-chopped veggies/fruits.
How to Make Cauliflower Alfredo Sauce
Roast garlic— If you have not currently, roast your garlic. Cut off the top of the garlic bulb, making certain you cut off a little each clove around the bulb. Location the bulb in aluminum foil and drizzle with olive oil to coat the exposed cloves. Wrap the foil securely around the bulb. Bake at 400 ºF for 30-40 minutes or up until the garlic is soft and golden brown on top. Eliminate from the oven and let cool.
Steam cauliflower— While the garlic is roasting, steam your cauliflower. Location cauliflower florets in a steam basket or colander within a pot. Cover the bottom of the pot with about 1/2 inch of water. Bring the water to a simmer, cover the pot and steam the cauliflower up until soft.
Mix— Location steamed cauliflower, almond milk, roasted garlic cloves, dietary yeast, oil, salt and pepper into a mixer or food mill Mix up until smooth. You desire the sauce to be the exact same consistency as conventional alfredo sauce so include more almond milk to thin if required.
Putting Together the Pasta
Once the noodles are prepped and the sauce is made, it’s go time!
Prepare veggies— In an extra-large frying pan over medium heat, include the oil, onions and mushrooms. Sauté for 3-5 minutes or up until the onions are aromatic and the mushrooms have actually softened.
Cook zoodles— Include the zucchini noodles to the pan with the veggies and cook up until the noodles are hot and al dente– about 3-5 minutes. Drain pipes any excess liquid from the pan as required.
Mix in sauce— Include the cauliflower sauce and any staying cauliflower florets to the pan and blend well to integrate. Heat up until pasta is warm.
Serve— Leading the pasta with a spray of additional sliced onion and season with salt and pepper to taste. Delight in!
More Zoodle Recipes to Attempt:
If you make this zucchini noodle fettuccine make sure to leave a remark and star score listed below letting us understand how it ended up for you. Your feedback is so practical for the EBF group and our readers!
Healthy fettuccine alfredo made with zoodles rather of routine pasta noodles. It’s low carbohydrate, loaded with veggies and much lighter than conventional fettuccine alfredo.
Cauliflower Alfredo Sauce
- 1 1/2 cups steamed cauliflower florets
- 1/3— 1/2(******************************************* )cup unsweetened almond milk
- 2 cloves roasted garlic or 1 clove raw garlic, minced
- 1 Tablespoon dietary yeast
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 teaspoon olive or avocado oil
- 1/4 cup red onion, sliced
- 4 infant portobella mushrooms, sliced
- 2 medium-large zucchini squash
- 1/2 cup steamed cauliflower florets
- fresh parsley, for garnish
- Steam cauliflower: Steam cauliflower if you have not currently. Steam 2 cups, 1 1/2 cups for the sauce and 1/2 cup for the pasta.
- Make zoodles: While cauliflower is steaming, make fettuccine noodles by spiralizing your zucchini utilizing the right blade (Paderno = straight blade, Inspiralizer = blade A). Set noodles aside.
- Make sauce: Prepare cauliflower alfredo sauce by positioning 1 1/2 cups steamed cauliflower, 1/3 cup almond milk, roasted garlic, dietary yeast, oil, salt and pepper into a mixer. Mix up until smooth. You desire the sauce to be type of thick (like routine alfredo sauce) however not too thick so include a bit more almond milk, if required. Reserve.
- Sauté veggies: In an extra-large frying pan over medium heat, include a little oil, onions and mushrooms. Sauté for 3-5 minutes or up until onions are aromatic and mushrooms has actually softened.
- Include zoodles: Include zucchini noodles to the pan and cook up until noodles are hot and al dente, about 1-5 minutes more. Drain pipes any excess liquid from the pan if required. Include cauliflower sauce and staying cauliflower florets to pan and blend well to integrate. Toss well up until all noodles are covered with sauce. Heat up until pasta is simply warm and all set to serve.
- Serve: Garnish pasta with sliced parsley, season with salt and pepper and serve.
- Classification: Lunch/Dinner
- Technique: Sauté
- Food: Italian
- Serving Size: 1/2 dish
- Calories: 151
- Sugar: 6g
- Salt: 668 mg
- Fat: 6g
- Hydrogenated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17 g
- Fiber: 6g
- Protein: 10 g
- Cholesterol: 0mg
Keywords: Zucchini Noodle Fettuccine
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