zucchini noodle fettuccine

Healthy fettuccine alfredo made with zoodles instead of regular pasta noodles. It's low carb, packed with veggies and much lighter than traditional fettuccine alfredo.

Zucchini Noodle Fettuccine

cauliflower florets

almond milk

roasted garlic raw garlic (minced)

yeast

olive oil

sea salt

¼ teaspoon ground pepper

onion

baby portobello mushrooms (sliced)

zucchini squash

parsley (for garnish)

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.

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Zucchini Noodle Fettuccine

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Zucchini Noodle Fettuccine

The most viewed zucchini noodle fettuccine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine