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Zucchini Noodle Fettuccine
4.5 from 51 votes

Zucchini Noodle Fettuccine

Zucchini Noodle Fettuccine offers a pasta-like dish made with spiralized zucchini noodles topped with a creamy cauliflower Alfredo sauce. The sauce blends steamed cauliflower, almond milk, roasted garlic, and nutritional yeast for smooth, rich coating with delicate savory notes. Sautéed mushrooms and onions add texture and depth. The dish yields tender al dente noodles and a velvety sauce without traditional dairy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 151 kcal
Course: Lunch
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Garnish pasta with chopped parsley, season with salt and pepper and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 151

% 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.