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
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)
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.
Add in almond milk, flax-seed, lemon juice, salt, pepper, turmeric, parsley, basil and Sriracha in your blender.. Blend until a smooth!
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.
Add noodles and vegetables to a large bowl then pour in alfredo mixture. Toss to combine.
Garnish with Parmesan cheese and fresh herbs.