Creamy Fettucini Alfredo with Zucchini and Carrot Pasta

Snow my god. This dish is awesome. I could eat this alfredo sauce for breakfast, second breakfast, brunch, lunch, dinner, and dessert and not get tired of it. I will not ‘fess up to anything, but I can tell you it’s good enough to eat straight up with a spoon. I like veggie noodles as a gluten-free alternative but any kind of xgfx pasta can be subbed in.

Fettucini:

1 zucchini
3 carrots (or however many you want)

Creamy Cheezy Cashew Alfredo Sauce:

juice of 1 lemon (~2 tablespoons)
3/4 cup cashews
2 tablespoons nutritional yeast
2 teaspoons salt
1 teaspoon olive oil

1. With a vegetable peeler, peel the carrots and zucchini into long, thin strips.

2. Combine the sauce ingredients in a blender and blend 30-40 seconds, until you have a smooth, creamy sauce.

3. Coat the bottom of a large pan with olive oil and heat on medium-high heat. When hot, add the carrots and zucchini with a sprinkle of salt. Toss frequently with tongs until the veggies soften. Keep tossing until the carrots and zucchini strips begin to brown on the edges but before they burn.

4. Remove the sautéed veggies from the pan and combine in a large bowl with the alfredo sauce. Toss well, being sure to coat all of the “fettucini.” Garnish with fresh cracked black pepper!

2 servings

The time needed to cook this recipe is under 30 minutes.