Zucchini Fettuccini

IMG_7408 This is such a popular dish online, but I had to do my own zucchini fettuccini post and write about its deliciousness. Working with zucchini noodles is a fun way to experiment making different pasta dishes.These noodles are so versatile and mild that almost any flavour is easy to work with. Zucchini noodles can be used raw or slightly baked in the oven to soften their texture. I urge you all to try this simple dish to get your feet wet with the new veggie noodle world. 😉 If I haven’t mentioned in a post before, this is a great way for children to perhaps enjoy their veggies more?

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This alfredo sauce is seriously the ultimate dairy-free sauce and is not only delightful on these noodles but on a zillion other foods as well. We use this sauce on roasted or cooked veggies, as a dip or with an egg or potato dish. We recently, thanks to Josie, enjoyed dipping our oven roasted asparagus into this sauce. YUM. Enjoy, ღTina IMG_7404  The veggie spirlizier makes zucchini look so gorgeous!

Zucchini Fettuccini, with Roasted Cashew Alfredo
Serves 2
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 5 medium zucchinis
  2. 1 1/2 cups raw cashews
  3. 1/2 cup water
  4. 1/2 tbsp. lemon juice
  5. 1 tbsp. nutritional yeast
  6. 2 cloves garlic
  7. 1/2-1 tsp. thyme
  8. 1/4 tsp. paprika
  9. 1 tsp. herbamare or unrefined sea salt
  10. 1 tsp. ghee or raw butter or coconut oil
  11. Garnish with sliced green onion, parsley or both.
Instructions
  1. I didn't add the soaking time, but soak your cashews for 2 hours in filtered water with a pinch sea salt. You can soak for 20minutes in a pinch
  2. Add your nuts to a sauce pan on medium with your butter and constantly stir till nuts are lightly roasted (5 minutes)
  3. Add to a blender (I use a vita mix) along with all the other ingredients.
  4. Blend on high till smooth, taste test and add more salt, or pepper or whatever you think it might be missing more of, to your taste.
  5. Set your oven to 200 degrees F
  6. Spiralize your zucchini pasta and cut the noodles with a kitchen scissor every 5-6inches
  7. Lay your noodles on top of a baking pan covered in paper towel, make sure they cover the towel. The towel will get damp quite quickly (I understand putting a paper towel in an oven of dry heat can be questionable, however on this low heat with a very water dense vegetable it will keep the paper towel damp as it soaks up the perspiring zucchini)
  8. Sprinkle the zucchini with salt to help it sweat out excess water. (you can also add pepper or a seasoning of choice)
  9. Place in the oven for 30minutes
  10. When you take out your zucchini press out water and either use them as is, or if you want them softer put them in for another 15minutes. You may also use these noodles raw.
  11. Place them in a mound and ladle sauce overtop them.
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Wholicious is brining joy back into the kitchen. Cooking & creating food will be easy, delightful & especially delicious! Leaving you excited to prepare yours, a friends or your family’s next meal. Wholicious recipes are here to help you simply prepare foods to heal your entire being, to help bring your body back into balance & harmony in a delectable way. Wholicious baby recipes will help every momma open her eyes to how easy making delicious nutrient dense baby food can be .How important these foods are for the wellbeing, strength and brain growth of your child(ren). Don’t be afraid to get creative! ღTina