Basil alfredo zoodles
Vegan basil alfredo pasta, a twist on a classic comfort food! Creamy, cheesy and packed with herbs. Ready in only 10 minutes!
Ingredients
- 2 (600g) medium zucchini
- 1 cup (150g) cherry tomatoes
- ½ cup (100g) butter beans
- ½ cup (65g) raw cashews soaked overnight (note 1 for nut-free option)
- ½ cup (~30g) fresh basil leaves packed
- ¼ cup (65mL) dairy-free milk
- 1 lemon zest and juice
- ¼ cup (12g) nutritional yeast
- 1 clove garlic
- 1 tsp onion powder optional
- Pinch 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
- To make this recipe nut-free, replace the cashews with additional butter beans
Nutrition
Serving: 1 serve | Calories: 354kcal | Carbohydrates: 42g | Protein: 19g | Fat: 16g | Sodium: 82mg | Potassium: 1670mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1770IU | Vitamin C: 103mg | Calcium: 163mg | Iron: 6mg