Zucchini Fettuccine with Cauliflower Alfredo and Peas

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If you know me then you should expect peas in my pasta dishes.  I created this dish using many of my favorite combination of vegetables!  This dish is super delicious.  I bet adding chicken or shrimp to this dish would be very good.

Due to my new love for turmeric; I decided to add some into this dish. Yum.

If you are following a vegan diet then omit the bacon and just sauté the zucchini in oil.  Enjoy

Ingredients

  • I head cauliflower, cut into florets
  • 2 cloves garlic, minced
  • 1/2 cup almond milk (non flavored)
  • 2 tablespoons flax-seed
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 lemon, juiced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon fresh turmeric, grated
  • 1 teaspoon dried parsley
  • 1 dried dried basil
  • 1/2-3/4 teaspoon Sriracha
  • -------------------------------------
  • 4-6 medium zucchinis, spiraled into noodles
  • 4 cups fresh baby spinach
  • 1 cup petitie frozen peas, thawed
  • Parmesan cheese and fresh herbs for garnish

Directions

  1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling begins, cook for about 6 minutes until tender. Drain and place in food processor. (let hang out there)

  2. Meanwhile, add the oil into a large sauté pan over medium-low heat.  Add in oil and once melted and hot add in garlic and let cook for about 1 minute.  Remove garlic by using a slotted spoon and add to food processor.  Place pan to to the side.

  3. Add in almond milk, flax-seed, lemon juice, salt, pepper, turmeric, parsley, basil and Sriracha in your blender.. Blend until a smooth!

     

  4. Using the same pan from you cooked the garlic heat over a medium temperature add adding in a little more oil.  Add zucchini noodles into the hot pan and cook for 3-5 minutes tossing using tongs. Season with a little salt and pepper.  Add in spinach and toss around to wilt then add in peas to warm through.

  5. Add noodles and vegetables to a large bowl then pour in alfredo mixture.  Toss to combine.

  6. Garnish with Parmesan cheese and fresh herbs.

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