Zesty Zucchini Alfredo

Filed in Recipes by on October 15, 2013 0 Comments

As a person of Italian heritage, I nearly cried when my herbalist told me that I should really be avoiding wheat.  Surely, I queried, she could not mean pasta?  Indubitably, she assured me, she did mean pasta.  And, I must confess that avoiding starches in general has really helped me drop some weight and strangely, I seem to crave sugar less as well.

This zucchini pasta has been a life saver.  It really “feels” like eating pasta – with far fewer calories and far greater nutrients.

It is amazing as a vegan meal, or use it as a side dish with roasted lamb or pork.

Zesty Zucchini Alfredo
Serves 4
A delicious and low fat alternative to pasta, fresh noodles made with zucchini, and a gluten and dairy free sauce.
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Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
For the "pasta"
  1. 6 zucchini
  2. 1/2 teaspoon salt
  3. black pepper (to taste)
For the sauce
  1. 2 cups raw cashews
  2. 2 tablespoons coconut butter
  3. 1 can coconut milk
  4. 1 bunch coriander
For the "meat"
  1. 3 cups walnuts
  2. 1/4 cut grated ginger
  3. 1 tablespoon peanut butter
  4. 2 tablespoons cumin seeds
Instructions
  1. First julienne the zucchini. There are many ways to cut vegetables into sticks, or julienne them. In the video I use a simple tool that you can buy at most kitchen supply stores, if you do not have these tools, a little time and patience, and a vegetable peeler will also do the trick.
  2. You will want to prepare all 6 zucchini, add a little bit of salt to help draw out the moisture. Place the zucchini "noodles" onto parchment paper on a cookie sheet in the lowest setting on the oven for 30 minutes to draw out some of the moisture, you do not want to actually cook anything with this recipe.
  3. The second step is to prepare the "meat" component of the meal. You will need a food processor to pulverize the walnuts, add in the ginger, and cumin seeds. Pulse until the mixture is somewhat the same consistency and size of a roughly ground beef. Place in parchment paper on a cookie sheet in the lowest setting on the oven for up to 2 hours. This will dry and gently warm the nut mixture, again, you do not want to cook or toast the nuts, just dry them out.
  4. The last step is the sauce, and this is the easiest step. No stove is needed, just a food processor. Place the 2 cups raw cashews, 2 tablespoons coconut butter, 1 can coconut milk into the processor, and blend until smooth, add the 1 bunch coriander and pulse for a few more seconds until the coriander is well blended into the mixture, you want to end up with the consistency of almost a pesto in the end.
  5. Then serve, plate the zucchini "noodles" onto either a large serving dish, or individual plates, top with the sauce and "meat" mixture, serve with a little fresh black pepper, and you are good to go.
Notes
  1. Makes a great vegetarian appetizer or entrée, or tasty side to a main dish.
Pound-a-Week http://pound-a-week.com/
Adding the Spices
addingthespice
Ready to put the dish together
combine
Making the "meat" mixture.
meat_mixture
As a side dish with Pork Sirloin
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Making the "noodles"
shredding
Raw zucchini pasta "alfredo"
zucchini_beauty_1
zucchini_ing1_1
Zucchini Pasta
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