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Lemon Garlic Zoodle Alfredo Creamy and Light Dish

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To make Lemon Garlic Zoodle Alfredo, gather these simple ingredients: - 4 medium zucchinis, spiralized into zoodles - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup cauliflower florets, steamed until tender - 1/2 cup unsweetened almond milk (or your preferred dairy/non-dairy milk) - Juice of 1 fresh lemon - Zest of 1 lemon - 1/4 cup nutritional yeast - Salt and freshly cracked pepper, to taste - Fresh parsley, chopped (for garnish) - Optional: Grated Parmesan cheese, for serving You can swap some ingredients if you want different flavors or dietary needs. Here are a few options: - Zucchini: Use yellow squash or carrots for a colorful twist. - Olive Oil: Avocado oil works well and adds a mild flavor. - Almond Milk: Any plant-based milk like soy or oat milk can be used. - Nutritional Yeast: Grated Parmesan can replace it for a cheesy taste. - Garlic: Garlic powder can be a quick substitute if you’re in a hurry. Each serving of Lemon Garlic Zoodle Alfredo is not just tasty; it’s also nourishing. Here’s a quick look at the nutrition: - Calories: About 150 - Protein: 5g - Fat: 8g - Carbohydrates: 14g - Fiber: 4g - Sugar: 2g This dish is light and packed with good stuff. Enjoy it guilt-free! {{ingredient_image_2}} To start, you need to make zoodles. Grab four medium zucchinis. Use a spiralizer or a julienne peeler to turn the zucchinis into noodle-like strands. This step is fun and easy! Once you spiralize the zucchinis, place them in a bowl. Set them aside for now. These zoodles will be the base of your dish. Next, let's flavor our dish. In a large skillet, pour in two tablespoons of extra virgin olive oil. Set the heat to medium. When the oil shimmers, add three cloves of finely minced garlic. Sauté for one minute. Stir constantly. The garlic should turn golden and smell amazing. Be careful not to burn it! Now, add one cup of steamed cauliflower florets to the skillet. Cook this for two to three minutes. Stir occasionally to mix the garlic and cauliflower. This step brings out all the lovely flavors. It’s time to make the sauce! Carefully move the garlic and cauliflower mix to a blender. Next, add half a cup of unsweetened almond milk, the juice of one fresh lemon, and the zest of that lemon. Also, include a quarter cup of nutritional yeast, salt, and freshly cracked pepper. Blend everything on high speed until you have a creamy, smooth sauce. If you want a thinner sauce, add a bit more almond milk. Now, pour the blended sauce back into the skillet over low heat. Stir gently until it warms up but does not boil. This keeps the sauce creamy. Finally, add the zoodles to the skillet. Toss them in the sauce gently. Cook for about two to three minutes. You want the zoodles to be slightly tender but still crunchy. Taste your dish and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. Your Lemon Garlic Zoodle Alfredo is now ready to serve! To make great zoodles, choose firm zucchinis. Look for ones that are heavy and smooth. Spiralize them right before cooking for the best texture. If they sit too long, they can get watery. To reduce excess moisture, sprinkle zoodles with salt and let them sit for 10 minutes. Then, pat them dry with a paper towel. For a bolder taste, add more garlic or a pinch of red pepper flakes. Fresh herbs, like basil or thyme, can bring new life to your dish. You can also squeeze in extra lemon juice for a zesty kick. If you like creaminess, add a bit more almond milk or a splash of coconut cream. Mixing in sun-dried tomatoes or olives adds depth and a savory touch. Avoid overcooking the zoodles. They should be tender but still have a bite. Cooking too long makes them mushy. Also, be careful with the salt. Too much can overpower the fresh lemon flavor. Finally, blend the sauce until smooth. Lumpy sauce can ruin the creamy texture you want in an Alfredo. Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture and flavor. Avoid larger ones as they tend to have more seeds and a watery texture. Perfect Garlic Sauté: Ensure the garlic is sautéed just until fragrant. Overcooking can lead to bitterness, which may overpower the dish. Adjust Sauce Consistency: If the sauce is too thick after blending, gradually add more almond milk until you reach your desired creaminess. Garnish with Freshness: Fresh herbs like parsley or basil not only add a pop of color but also enhance the flavor profile of the dish. Don't skip this step! {{image_4}} You can easily make Lemon Garlic Zoodle Alfredo dairy-free and vegan. Instead of regular milk, use unsweetened almond milk or any plant-based milk. For creaminess, add more nutritional yeast. It gives a cheesy flavor without the dairy. You can also skip the Parmesan or use a vegan cheese alternative if you want. To make this dish heartier, add protein like grilled chicken or shrimp. Cook the protein in the skillet before adding the garlic. This adds flavor and makes the meal more filling. You can also use tofu or chickpeas for a plant-based protein option. Just make sure to season them well for the best taste. Incorporating seasonal veggies can enhance this dish. Try adding spinach, kale, or bell peppers for extra color and nutrition. You can sauté these veggies with the garlic to blend the flavors. As summer rolls in, fresh tomatoes or asparagus can be great choices too! Mix and match to find your favorite blend. To keep your Lemon Garlic Zoodle Alfredo fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the zoodles are mixed well with the sauce to keep them moist. If you have extra sauce, store it separately to prevent the zoodles from getting too soggy. When you’re ready to enjoy your tasty meal again, heat it gently. You can use a skillet on low heat, stirring often. This helps warm the dish without overcooking the zoodles. If you prefer, you can microwave it in short bursts, stirring in between. Just be careful not to cook it too long, as zoodles can become mushy. Freezing Lemon Garlic Zoodle Alfredo is not ideal. The zoodles change texture when thawed. However, you can freeze the sauce. Pour the cooled sauce into a freezer-safe bag or container. It can last up to three months. When you’re ready to use it, thaw the sauce overnight in the fridge. Then, cook fresh zoodles and mix them with the reheated sauce for the best texture. Yes, you can make Lemon Garlic Zoodle Alfredo ahead of time. Just prepare the sauce and zoodles separately. The sauce stays fresh in the fridge for about three days. When ready to serve, warm the sauce and toss it with fresh zoodles. This keeps the zoodles crunchy and the dish flavorful. To keep zoodles from becoming soggy, follow these tips: - Salt Them: Sprinkle salt on zoodles and let them sit for 10 minutes. This draws out moisture. - Cook Quickly: Sauté zoodles for just 2-3 minutes. This keeps them al dente. - Use High Heat: A hot skillet helps cook the zoodles fast, reducing water release. By following these steps, your zoodles stay firm and tasty! If you don’t have nutritional yeast, try these options: - Grated Parmesan Cheese: Adds a nice cheesy flavor, but it’s not vegan. - Cashew Cream: Blend soaked cashews with water for a creamy texture. - Cheesy Seasoning Blends: Look for vegan cheese blends at the store. These options can enhance the dish while keeping the flavor in check! Zoodle Alfredo is a tasty, healthy dish made with simple ingredients. We discussed ingredient options, nutritional facts, and step-by-step recipes. You learned how to prepare zoodles, sauté garlic, and make a creamy sauce. Tips on enhancing flavors and avoiding common mistakes were also shared. Don't forget the many variations available, like vegan options or adding protein. Store leftovers correctly and reheat them for future meals. With this information, you can create a delicious dish for any occasion. Enjoy your cooking journey!

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If you’re craving a light yet creamy dish, you’re in for a treat! My Lemon Garlic Zoodle Alfredo is the perfect way to enjoy fresh flavors without the heaviness. Made with simple ingredients, this recipe brings a burst of zest to your plate. Whether you’re a busy parent or just looking for a delicious meal, let’s dive into this easy-to-make dish that will win your heart and taste buds!

Why I Love This Recipe

  1. Fresh and Light: This dish is a perfect balance of flavors, with the bright acidity of lemon complementing the creamy texture of the sauce, making it a refreshing choice for any meal.
  2. Healthy Alternative: Using zoodles instead of traditional pasta significantly reduces calories and carbs, making this a great option for those looking for healthier dining choices.
  3. Quick and Easy: This recipe comes together in just 20 minutes, making it an ideal weeknight dinner that’s both satisfying and time-efficient.
  4. Customizable: The recipe allows for various modifications, whether you want to add protein, swap out ingredients, or adjust the seasoning to suit your taste preferences.

Ingredients

Detailed List of Ingredients

To make Lemon Garlic Zoodle Alfredo, gather these simple ingredients:

– 4 medium zucchinis, spiralized into zoodles

– 2 tablespoons extra virgin olive oil

– 3 cloves garlic, finely minced

– 1 cup cauliflower florets, steamed until tender

– 1/2 cup unsweetened almond milk (or your preferred dairy/non-dairy milk)

– Juice of 1 fresh lemon

– Zest of 1 lemon

– 1/4 cup nutritional yeast

– Salt and freshly cracked pepper, to taste

– Fresh parsley, chopped (for garnish)

– Optional: Grated Parmesan cheese, for serving

Alternative Ingredient Options

You can swap some ingredients if you want different flavors or dietary needs. Here are a few options:

– Zucchini: Use yellow squash or carrots for a colorful twist.

– Olive Oil: Avocado oil works well and adds a mild flavor.

– Almond Milk: Any plant-based milk like soy or oat milk can be used.

– Nutritional Yeast: Grated Parmesan can replace it for a cheesy taste.

– Garlic: Garlic powder can be a quick substitute if you’re in a hurry.

Nutritional Information per Serving

Each serving of Lemon Garlic Zoodle Alfredo is not just tasty; it’s also nourishing. Here’s a quick look at the nutrition:

– Calories: About 150

– Protein: 5g

– Fat: 8g

– Carbohydrates: 14g

– Fiber: 4g

– Sugar: 2g

This dish is light and packed with good stuff. Enjoy it guilt-free!

Step-by-Step Instructions

Preparation of Zoodles

To start, you need to make zoodles. Grab four medium zucchinis. Use a spiralizer or a julienne peeler to turn the zucchinis into noodle-like strands. This step is fun and easy! Once you spiralize the zucchinis, place them in a bowl. Set them aside for now. These zoodles will be the base of your dish.

Sautéing Garlic and Cooking Cauliflower

Next, let’s flavor our dish. In a large skillet, pour in two tablespoons of extra virgin olive oil. Set the heat to medium. When the oil shimmers, add three cloves of finely minced garlic. Sauté for one minute. Stir constantly. The garlic should turn golden and smell amazing. Be careful not to burn it!

Now, add one cup of steamed cauliflower florets to the skillet. Cook this for two to three minutes. Stir occasionally to mix the garlic and cauliflower. This step brings out all the lovely flavors.

Making the Alfredo Sauce

It’s time to make the sauce! Carefully move the garlic and cauliflower mix to a blender. Next, add half a cup of unsweetened almond milk, the juice of one fresh lemon, and the zest of that lemon. Also, include a quarter cup of nutritional yeast, salt, and freshly cracked pepper. Blend everything on high speed until you have a creamy, smooth sauce. If you want a thinner sauce, add a bit more almond milk.

Now, pour the blended sauce back into the skillet over low heat. Stir gently until it warms up but does not boil. This keeps the sauce creamy.

Finally, add the zoodles to the skillet. Toss them in the sauce gently. Cook for about two to three minutes. You want the zoodles to be slightly tender but still crunchy.

Taste your dish and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. Your Lemon Garlic Zoodle Alfredo is now ready to serve!

Tips & Tricks

Perfecting the Zoodles

To make great zoodles, choose firm zucchinis. Look for ones that are heavy and smooth. Spiralize them right before cooking for the best texture. If they sit too long, they can get watery. To reduce excess moisture, sprinkle zoodles with salt and let them sit for 10 minutes. Then, pat them dry with a paper towel.

Flavor Enhancements

For a bolder taste, add more garlic or a pinch of red pepper flakes. Fresh herbs, like basil or thyme, can bring new life to your dish. You can also squeeze in extra lemon juice for a zesty kick. If you like creaminess, add a bit more almond milk or a splash of coconut cream. Mixing in sun-dried tomatoes or olives adds depth and a savory touch.

Common Mistakes to Avoid

Avoid overcooking the zoodles. They should be tender but still have a bite. Cooking too long makes them mushy. Also, be careful with the salt. Too much can overpower the fresh lemon flavor. Finally, blend the sauce until smooth. Lumpy sauce can ruin the creamy texture you want in an Alfredo.

Pro Tips

  1. Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture and flavor. Avoid larger ones as they tend to have more seeds and a watery texture.
  2. Perfect Garlic Sauté: Ensure the garlic is sautéed just until fragrant. Overcooking can lead to bitterness, which may overpower the dish.
  3. Adjust Sauce Consistency: If the sauce is too thick after blending, gradually add more almond milk until you reach your desired creaminess.
  4. Garnish with Freshness: Fresh herbs like parsley or basil not only add a pop of color but also enhance the flavor profile of the dish. Don’t skip this step!

Variations

Dairy-Free and Vegan Options

You can easily make Lemon Garlic Zoodle Alfredo dairy-free and vegan. Instead of regular milk, use unsweetened almond milk or any plant-based milk. For creaminess, add more nutritional yeast. It gives a cheesy flavor without the dairy. You can also skip the Parmesan or use a vegan cheese alternative if you want.

Adding Protein (Chicken, Shrimp, etc.)

To make this dish heartier, add protein like grilled chicken or shrimp. Cook the protein in the skillet before adding the garlic. This adds flavor and makes the meal more filling. You can also use tofu or chickpeas for a plant-based protein option. Just make sure to season them well for the best taste.

Seasonal Vegetable Additions

Incorporating seasonal veggies can enhance this dish. Try adding spinach, kale, or bell peppers for extra color and nutrition. You can sauté these veggies with the garlic to blend the flavors. As summer rolls in, fresh tomatoes or asparagus can be great choices too! Mix and match to find your favorite blend.

Storage Info

How to Store Leftovers

To keep your Lemon Garlic Zoodle Alfredo fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the zoodles are mixed well with the sauce to keep them moist. If you have extra sauce, store it separately to prevent the zoodles from getting too soggy.

Reheating Instructions

When you’re ready to enjoy your tasty meal again, heat it gently. You can use a skillet on low heat, stirring often. This helps warm the dish without overcooking the zoodles. If you prefer, you can microwave it in short bursts, stirring in between. Just be careful not to cook it too long, as zoodles can become mushy.

Freezing Zoodle Alfredo

Freezing Lemon Garlic Zoodle Alfredo is not ideal. The zoodles change texture when thawed. However, you can freeze the sauce. Pour the cooled sauce into a freezer-safe bag or container. It can last up to three months. When you’re ready to use it, thaw the sauce overnight in the fridge. Then, cook fresh zoodles and mix them with the reheated sauce for the best texture.

FAQs

Can I make Lemon Garlic Zoodle Alfredo ahead of time?

Yes, you can make Lemon Garlic Zoodle Alfredo ahead of time. Just prepare the sauce and zoodles separately. The sauce stays fresh in the fridge for about three days. When ready to serve, warm the sauce and toss it with fresh zoodles. This keeps the zoodles crunchy and the dish flavorful.

How do I keep zoodles from becoming soggy?

To keep zoodles from becoming soggy, follow these tips:

– Salt Them: Sprinkle salt on zoodles and let them sit for 10 minutes. This draws out moisture.

– Cook Quickly: Sauté zoodles for just 2-3 minutes. This keeps them al dente.

– Use High Heat: A hot skillet helps cook the zoodles fast, reducing water release.

By following these steps, your zoodles stay firm and tasty!

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, try these options:

– Grated Parmesan Cheese: Adds a nice cheesy flavor, but it’s not vegan.

– Cashew Cream: Blend soaked cashews with water for a creamy texture.

– Cheesy Seasoning Blends: Look for vegan cheese blends at the store.

These options can enhance the dish while keeping the flavor in check!

Zoodle Alfredo is a tasty, healthy dish made with simple ingredients. We discussed ingredient options, nutritional facts, and step-by-step recipes. You learned how to prepare zoodles, sauté garlic, and make a creamy sauce. Tips on enhancing flavors and avoiding common mistakes were also shared.

Don’t forget the many variations available, like vegan options or adding protein. Store leftovers correctly and reheat them for future meals. With this information, you can create a delicious dish for any occasion. Enjoy your cooking journe

To make Lemon Garlic Zoodle Alfredo, gather these simple ingredients: - 4 medium zucchinis, spiralized into zoodles - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup cauliflower florets, steamed until tender - 1/2 cup unsweetened almond milk (or your preferred dairy/non-dairy milk) - Juice of 1 fresh lemon - Zest of 1 lemon - 1/4 cup nutritional yeast - Salt and freshly cracked pepper, to taste - Fresh parsley, chopped (for garnish) - Optional: Grated Parmesan cheese, for serving You can swap some ingredients if you want different flavors or dietary needs. Here are a few options: - Zucchini: Use yellow squash or carrots for a colorful twist. - Olive Oil: Avocado oil works well and adds a mild flavor. - Almond Milk: Any plant-based milk like soy or oat milk can be used. - Nutritional Yeast: Grated Parmesan can replace it for a cheesy taste. - Garlic: Garlic powder can be a quick substitute if you’re in a hurry. Each serving of Lemon Garlic Zoodle Alfredo is not just tasty; it’s also nourishing. Here’s a quick look at the nutrition: - Calories: About 150 - Protein: 5g - Fat: 8g - Carbohydrates: 14g - Fiber: 4g - Sugar: 2g This dish is light and packed with good stuff. Enjoy it guilt-free! {{ingredient_image_2}} To start, you need to make zoodles. Grab four medium zucchinis. Use a spiralizer or a julienne peeler to turn the zucchinis into noodle-like strands. This step is fun and easy! Once you spiralize the zucchinis, place them in a bowl. Set them aside for now. These zoodles will be the base of your dish. Next, let's flavor our dish. In a large skillet, pour in two tablespoons of extra virgin olive oil. Set the heat to medium. When the oil shimmers, add three cloves of finely minced garlic. Sauté for one minute. Stir constantly. The garlic should turn golden and smell amazing. Be careful not to burn it! Now, add one cup of steamed cauliflower florets to the skillet. Cook this for two to three minutes. Stir occasionally to mix the garlic and cauliflower. This step brings out all the lovely flavors. It’s time to make the sauce! Carefully move the garlic and cauliflower mix to a blender. Next, add half a cup of unsweetened almond milk, the juice of one fresh lemon, and the zest of that lemon. Also, include a quarter cup of nutritional yeast, salt, and freshly cracked pepper. Blend everything on high speed until you have a creamy, smooth sauce. If you want a thinner sauce, add a bit more almond milk. Now, pour the blended sauce back into the skillet over low heat. Stir gently until it warms up but does not boil. This keeps the sauce creamy. Finally, add the zoodles to the skillet. Toss them in the sauce gently. Cook for about two to three minutes. You want the zoodles to be slightly tender but still crunchy. Taste your dish and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. Your Lemon Garlic Zoodle Alfredo is now ready to serve! To make great zoodles, choose firm zucchinis. Look for ones that are heavy and smooth. Spiralize them right before cooking for the best texture. If they sit too long, they can get watery. To reduce excess moisture, sprinkle zoodles with salt and let them sit for 10 minutes. Then, pat them dry with a paper towel. For a bolder taste, add more garlic or a pinch of red pepper flakes. Fresh herbs, like basil or thyme, can bring new life to your dish. You can also squeeze in extra lemon juice for a zesty kick. If you like creaminess, add a bit more almond milk or a splash of coconut cream. Mixing in sun-dried tomatoes or olives adds depth and a savory touch. Avoid overcooking the zoodles. They should be tender but still have a bite. Cooking too long makes them mushy. Also, be careful with the salt. Too much can overpower the fresh lemon flavor. Finally, blend the sauce until smooth. Lumpy sauce can ruin the creamy texture you want in an Alfredo. Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis for the best texture and flavor. Avoid larger ones as they tend to have more seeds and a watery texture. Perfect Garlic Sauté: Ensure the garlic is sautéed just until fragrant. Overcooking can lead to bitterness, which may overpower the dish. Adjust Sauce Consistency: If the sauce is too thick after blending, gradually add more almond milk until you reach your desired creaminess. Garnish with Freshness: Fresh herbs like parsley or basil not only add a pop of color but also enhance the flavor profile of the dish. Don't skip this step! {{image_4}} You can easily make Lemon Garlic Zoodle Alfredo dairy-free and vegan. Instead of regular milk, use unsweetened almond milk or any plant-based milk. For creaminess, add more nutritional yeast. It gives a cheesy flavor without the dairy. You can also skip the Parmesan or use a vegan cheese alternative if you want. To make this dish heartier, add protein like grilled chicken or shrimp. Cook the protein in the skillet before adding the garlic. This adds flavor and makes the meal more filling. You can also use tofu or chickpeas for a plant-based protein option. Just make sure to season them well for the best taste. Incorporating seasonal veggies can enhance this dish. Try adding spinach, kale, or bell peppers for extra color and nutrition. You can sauté these veggies with the garlic to blend the flavors. As summer rolls in, fresh tomatoes or asparagus can be great choices too! Mix and match to find your favorite blend. To keep your Lemon Garlic Zoodle Alfredo fresh, place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure the zoodles are mixed well with the sauce to keep them moist. If you have extra sauce, store it separately to prevent the zoodles from getting too soggy. When you’re ready to enjoy your tasty meal again, heat it gently. You can use a skillet on low heat, stirring often. This helps warm the dish without overcooking the zoodles. If you prefer, you can microwave it in short bursts, stirring in between. Just be careful not to cook it too long, as zoodles can become mushy. Freezing Lemon Garlic Zoodle Alfredo is not ideal. The zoodles change texture when thawed. However, you can freeze the sauce. Pour the cooled sauce into a freezer-safe bag or container. It can last up to three months. When you’re ready to use it, thaw the sauce overnight in the fridge. Then, cook fresh zoodles and mix them with the reheated sauce for the best texture. Yes, you can make Lemon Garlic Zoodle Alfredo ahead of time. Just prepare the sauce and zoodles separately. The sauce stays fresh in the fridge for about three days. When ready to serve, warm the sauce and toss it with fresh zoodles. This keeps the zoodles crunchy and the dish flavorful. To keep zoodles from becoming soggy, follow these tips: - Salt Them: Sprinkle salt on zoodles and let them sit for 10 minutes. This draws out moisture. - Cook Quickly: Sauté zoodles for just 2-3 minutes. This keeps them al dente. - Use High Heat: A hot skillet helps cook the zoodles fast, reducing water release. By following these steps, your zoodles stay firm and tasty! If you don’t have nutritional yeast, try these options: - Grated Parmesan Cheese: Adds a nice cheesy flavor, but it’s not vegan. - Cashew Cream: Blend soaked cashews with water for a creamy texture. - Cheesy Seasoning Blends: Look for vegan cheese blends at the store. These options can enhance the dish while keeping the flavor in check! Zoodle Alfredo is a tasty, healthy dish made with simple ingredients. We discussed ingredient options, nutritional facts, and step-by-step recipes. You learned how to prepare zoodles, sauté garlic, and make a creamy sauce. Tips on enhancing flavors and avoiding common mistakes were also shared. Don't forget the many variations available, like vegan options or adding protein. Store leftovers correctly and reheat them for future meals. With this information, you can create a delicious dish for any occasion. Enjoy your cooking journey!

Lemon Garlic Zoodle Alfredo

A creamy and delicious alfredo sauce made with zoodles, garlic, and lemon, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into zoodles
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 cup cauliflower florets, steamed until tender
  • 1/2 cup unsweetened almond milk
  • 1 unit juice of fresh lemon
  • 1 unit zest of lemon
  • 1/4 cup nutritional yeast
  • to taste salt and freshly cracked pepper
  • to taste fresh parsley, chopped (for garnish)
  • optional grated Parmesan cheese, for serving

Instructions
 

  • Prepare the Zoodles: Begin by using a spiralizer or julienne peeler to transform the zucchinis into noodle-like strands. Once prepared, set them aside in a bowl.
  • Sauté Garlic: In a large skillet set over medium heat, pour in the extra virgin olive oil. When the oil is shimmering, add the minced garlic. Sauté for about 1 minute, stirring constantly until it becomes fragrant and a light golden color—be vigilant to avoid burning.
  • Cook Cauliflower: Add the steamed cauliflower florets to the skillet with the garlic. Cook together for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld.
  • Blend Sauce: Carefully transfer the garlic and cauliflower mixture to a blender or food processor.
  • Add Remaining Ingredients: To the blender, incorporate the almond milk, fresh lemon juice, lemon zest, nutritional yeast, salt, and pepper. Blend on high speed until the mixture is luxuriously creamy and smooth. If you prefer a thinner sauce consistency, feel free to add a little more almond milk.
  • Heat the Sauce: Pour the blended creamy sauce back into the skillet over low heat. Stir gently and warm it through until it’s steaming but not boiling.
  • Combine Zoodles: Introduce the zoodles to the skillet, tossing them gently in the creamy sauce. Cook for about 2-3 minutes, just until the zoodles are slightly tender yet still retain a delightful crunch (al dente).
  • Adjust Seasoning: Taste your delightful dish and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice to elevate the flavors to your liking.
  • Serve: Plate your zoodle alfredo immediately, garnished with a sprinkle of freshly chopped parsley and optional grated Parmesan cheese for added richness.

Notes

For a richer flavor, add grated Parmesan cheese when serving.
Keyword alfredo, healthy, pasta, vegan, zoodles

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