Zucchini Noodles with Cream Sauce
I've heard about zucchini noodles before but always thought you needed a special tool to make them until my sister told me about a simple and quick way. You simply take a vegetable peeler and peel the zucchini down until you get to the seeds. Do this all around the zucchini until only the seeds are left.
Then take your noodles and sauté them in a frying pan for 2 to 3 minutes on medium high heat with a little bit of cooking oil (I like grapeseed). To finish cooking the noodles, add hot water to the pan and boil them for about 7 minutes. Drain and add salt and onion powder.
These noodles taste amazing just like that or you can add your favorite sauce.
Tip: I use one entire zucchini per person.
The sauce I used (pictures above) is one I found online at www.ohsheglows.com
It says this is a dairy free Alfredo sauce, however it doesn't really taste like Alfredo to me. It does however tastes like a yummy creamy sauce and goes perfect with these noodles!
Ingredients:
- 4 heaping cups cauliflower florets (1 small/medium cauliflower)
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic (from 2 med/lg cloves)
- 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice) I used a little more for a creamier sauce
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon garlic powder
- 3/4 teaspoon fine grain sea salt, or to taste
- 1/4-1/2 teaspoon pepper, to taste
Directions:
- Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
- Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
- In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.
- Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
- Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
- Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.
Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavoured milk.
Read more: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz3EApFll00
