Zucchini Noodle Fettuccine
User Reviews
4.5
Zucchini Noodle Fettuccine
Description
This recipe creates zucchini noodles using a spiralizer, mimicking traditional fettuccine strands. The cauliflower Alfredo sauce is prepared by pureeing steamed cauliflower with almond milk, roasted garlic, nutritional yeast, olive oil, sea salt, and black pepper until smooth and creamy. This results in a sauce that closely resembles classic Alfredo in texture but uses cauliflower as the base.
The zucchini noodles are sautéed with chopped red onion and sliced baby portobello mushrooms until softened but still maintaining some bite. The sauce is gently combined with the noodles to coat them evenly. The finished dish features lightly tender zucchini strands and a mild, smooth sauce balanced by the earthiness of mushrooms and the aroma of roasted garlic.
Serve this fettuccine as a lighter alternative to pasta, suitable for vegetables-focused meals. Garnishing with fresh parsley adds brightness. It works well as a main course for those seeking a vegetable-rich, creamy dish without heavy cream or cheese.
Ingredients
Cauliflower Alfredo Sauce
- 1 ½ cups cauliflower steamed florets
- ⅓ - ½ cup almond milk unsweetened
- 2 cloves garlic minced, roasted or 1 clove raw
- 1 Tablespoon nutritional yeast
- 1 Tablespoon olive oil or avocado oil
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Zucchini Pasta
- 1 teaspoon olive oil or avocado oil
- ¼ cup red onion chopped
- 4 portobello mushrooms sliced, baby
- 2 zucchini medium-large
- ½ cup cauliflower steamed florets
- parsley for garnish, fresh
Instructions
- Steam cauliflower: Steam cauliflower if you haven’t already. 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 using the correct blade (Paderno = straight blade, Inspiralizer = blade A). Set noodles aside.
- Make sauce: Prepare cauliflower alfredo sauce by placing 1 1/2 cups steamed cauliflower, 1/3 cup almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like regular alfredo sauce) but not too thick so add a bit more almond milk, if needed. Set aside.
- Sauté veggies: In an extra-large skillet over medium heat, add a little oil, onions and mushrooms. Sauté for 3-5 minutes or until onions are fragrant and mushrooms has softened.
- Add zoodles: Add zucchini noodles to the pan and cook until noodles are hot and al dente, about 1-5 minutes more. Drain any excess liquid from the pan if needed. Add cauliflower sauce and remaining cauliflower florets to pan and mix well to combine. Toss well until all noodles are coated with sauce. Heat until pasta is just warm and ready to serve.
- Serve: Garnish pasta with chopped parsley, season with salt and pepper and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1/2 recipe | |
| Calories | 151kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 668mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
