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In the realm of comfort foods, few dishes hold a candle to the rich and creamy allure of Alfredo pasta. This Italian classic, with its velvety sauce and satisfying texture, has won the hearts of many. However, traditional Alfredo recipes often come with a hefty dose of heavy cream and calories, making it a less-than-ideal choice for those seeking healthier options. Fortunately, the culinary world is ever-evolving, and innovative recipes are emerging to cater to health-conscious diners without sacrificing flavor.

Creamy Zucchini Noodle Alfredo

Discover a healthier twist on a classic favorite with Zucchini Noodle Alfredo Delight. This creamy, vegan alternative to traditional Alfredo pasta swaps heavy cream for delicious zucchini noodles, while still offering that rich, satisfying flavor. Packed with essential nutrients, zucchini noodles are a low-calorie alternative that you won’t want to miss. Get tips on spiralizing, making a creamy vegan Alfredo sauce, and presenting your dish beautifully. Enjoy comfort food without the guilt!
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Ingredients
  

4 medium zucchini, spiralized into noodles

1 tablespoon olive oil

2 cloves garlic, minced

1 cup raw cashews (soaked in water for at least 2 hours, then drained)

1 cup unsweetened almond milk

1 tablespoon nutritional yeast

2 tablespoons lemon juice

Salt and black pepper, to taste

1 teaspoon dried oregano

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Grated vegan parmesan cheese (optional, for serving)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create long strands of zucchini to make the noodles. Once done, place them on a clean kitchen towel to absorb any excess moisture, ensuring they don’t become soggy in the dish.

    Make the Alfredo Sauce: In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, salt, black pepper, oregano, and nutmeg (if using). Blend on high until the mixture is silky smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.

      Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for about 1-2 minutes until fragrant, taking care not to let it brown, as burnt garlic can introduce a bitter flavor.

        Add the Zucchini Noodles: Increase the heat to medium-high and carefully add the spiralized zucchini noodles to the skillet with the sautéed garlic. Using tongs, gently toss the noodles to coat them in the garlic-infused oil, cooking for about 1-2 minutes.

          Combine with Alfredo Sauce: Lower the heat back to medium. Pour the creamy Alfredo sauce over the heated zucchini noodles. Gently stir to ensure all the noodles are evenly coated in the sauce. Allow the mixture to cook for an additional 3-5 minutes, or until the noodles are tender yet still slightly firm (al dente).

            Serve: Carefully divide the creamy zucchini noodle Alfredo into individual bowls. Top each serving with a sprinkle of fresh chopped parsley for a pop of color, and if desired, add a light dusting of grated vegan parmesan cheese for added richness.

              Enjoy: Serve immediately while warm, and relish in this delightful, plant-based twist on a classic Alfredo dish!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings