Basil alfredo zoodle pasta

Vegan alfredo pasta, a comfort classic, but with a touch of basil! It’s really the best of both worlds. It’s creamy, satiating and reminds me of Summer! I love this recipe because it requires minimal cooking and is great for hot Summer days.

There was recently a huge heat wave in Canberra where temperatures soared to the mid-40s Celcius (around 110 Fahrenheit) during the day! In the past, the heat didn’t bother me because I was tucked away in an air-conditioned office. However, I now work on Rainbow Nourishments full time so I’m stuck in my tiny studio apartment almost 24/7. I don’t have any air-conditioning or fans in my studio so I feel every teeny bit of the heat.

In Summer, I don’t want to move and I don’t want to cook. So no-cook and minimal pasta dishes like this are perfect! The zoodles are refreshing and cool, yet the sauce is satisfying enough to fill me up to dinner time.

I made my zoodles with my electric spiraliser from Kenwood, which I’m falling more in love with it everyday! I’m not the best at using machines as I hate reading instructions. So if I can use it, you definitely can! The spiraliser makes zoodles in literally seconds, which is oh so perfect for me and lazy summer days.

I only discovered vegan alfredo sauce last year and was honestly embarrassed and shocked at how long it took for me to discover it! Where have you been my whole life?! It still amazes me how cashews and white beans can be completely transformed into a creamy pasta sauce.

I hope you enjoy this recipe!

If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.

Print Recipe

5 from 1 vote

Basil alfredo zoodles

Prep Time10 mins

Total Time10 mins

Servings: 2

Ingredients

• 4 zucchini, medium to large-size
• 1 cup tomatoes of choice
• ½ packed cup fresh basil leaves
• 1 lemon, zest and juice
• ½ cup raw cashews, soaked overnight
• ¼ cup butter beans
• ¼ cup nutritional yeast
• 1 clove of garlic
• 1 tsp onion powder, optional
• Pinch Himalayan pink salt

Instructions

• Spiralise zucchini with a spiraliser or julienne with a mandolin slicer. Place zoodles in a large bowl with ¾ cup of tomatoes.
• Add the remaining ingredients, except the tomatoes, to a high-powered blender and blend until extremely smooth. If the ingredients are not blending, gradually add water until it blends into a thick sauce.
• Pour sauce over zoodles and mix thoroughly.
• Separate zoodles to serving plates and top with remaining tomatoes. Enjoy!

Notes

For a nut-free option, replace the cashews with additional butter beans