Avocado Alfredo with Zucchini Noodles
This avocado alfredo is a twist on the classic that doesn’t use any cheese or milk. We’re using zucchini noodles for a fun, veggie-packed twist!
Servings: 4
Calories: 191kcal
Ingredients
for the sauce
- 1 large avoado
- 1/4 cup nutritional yeast
- Pinch of sea salt
- Pinch of cracked pepper
- 1/2 teaspoon garlic powder
- 1 cup fresh basil
- 1/4 - 1/2 cup Almond Breeze Unsweetened Almondmilk depending on consistency
for the zoodles
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon red pepper flakes
Instructions
- Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almondmilk. Process on high until smooth and creamy.
- Depending on the size of your avocado, you might need to add more almondmilk. Add additional almondmilk 1 tablespoon at a time, until you reach the consistency of a soft pudding.
- Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and saute until fragrant, about 60 seconds. Add zucchini noodles and saute until just tender, about 2 - 3 minutes.
- Transfer zucchini noodles to a bowl and top with sauce. Toss to with salad tongs until all the noodles are evenly coated.
- Divide evenly among four dishes and serve!
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 51mg | Fiber: 8g | Sugar: 7g