Zucchini Pasta Alfredo

Pasta e basta!

Anyone who loves pasta will celebrate this recipe. It is not just any pasta recipe, it is vegan (naturally), it is raw, it is full of good nutrients, it is delicious!

Regular pasta made from wheat or other grains sits so heavily in the stomach, delivers a huge amount of empty carbohydrates, lets the blood sugar level rise quickly and drop just as quickly! Then the next craving is bound to follow. To avoid all the unwanted side effects but still not have to do without pasta, I like to resort to vegetable pasta. In this recipe I chose the classic zucchini spaghetti. Cucumbers, carrots, butternut squash and also sweet potatoes are also excellent for spiralizing. All you need for that is a spiralizer, I can highly recommend this one here, but there are also many other models and nowadays they are also available almost everywhere where household goods are sold. The purchase is really worth it, because you can quickly whip up delicious, healthy pasta at any time. Completely without cooking and any other major effort.

The recipe is also excellent as a "lunch to go", simply prepare it the evening before, fill it in a lunchbox and the next working day everything is "ready to go"! No more excuses for unhealthy food during the lunch break, preparation is half the battle and helps immensely to maintain a healthy lifestyle, and indeed in the long term and not just for one or two weeks.

Let your imagination run wild with this recipe, because the recipe is really very versatile, mushrooms, cherry tomatoes, broccoli, bell pepper etc. are great options to spruce up the classic Alfredo pasta, but it is not a must, because it is already incredibly delicious!

Thanks to the nutritional yeast flakes, this recipe is additionally very rich in vitamin B12 and the dulse flakes provide that certain portion of iodine!

Here is the recipe.

For 1 person

Zucchini Pasta Alfredo

Preparation time: 25 minutes
Total time: 25 minutes

Ingredients:

Pasta:

• 2-3 zucchiniSauce:
• ½ cauliflower
• ½ zucchini
• 1 tsp garlic powder
• a pinch each of nutmeg, pepper, paprika, garlic powder, salt (optional)
• 2 tbsp nutritional yeast flakes
• ½ tbsp lemon juice
• 4-8 tbsp soaked cashews (the more cashews, the creamier & naturally also fattier the sauce becomes)Parmesan:
• 6 cauliflower florets
• 1 pinch garlic powder
• 2 tbsp nutritional yeastTopping:
• 1 tbsp dulse flakes (optional)

  Preparation:

  1. For the pasta first spiralize the zucchini with a spiralizer and set aside.2. For the sauce blend all ingredients in a high-speed blender and mix with the zucchini spaghetti.3. For the Parmesan, put the cauliflower, with garlic powder and nutritional yeast flakes in the high-speed blender and process with the pulse button to a parmesan-like consistency.4. Put the Parmesan on the pasta, garnish with the dulse flakes and enjoy.