• Creamy Fettucini Alfredo with Zucchini and Carrot Pasta

    Posted on April 20, 2011 by in Main Courses, 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.


    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.


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5 Responsesso far.

  1. Kittee Berns says:

    This sounds so good! I love the veggie noodle thing going on in this.

  2. amanda says:

    this is super creative and a great idea…but it was WAYYYYYYY to salty for me. and the ratios for pasta to sauce were way off…. i would revise it

  3. Damian says:

    This recipe is off the chain. Thanks!

  4. Crissy says:

    I used this in a lasagna recipe as a ricotta substitute and it worked really well! I love this recipe! Thank you!

  5. Angie says:

    This was absolutely delicious! I made enough to freeze leftovers in single-servings, and it was just as good every time I reheated it! I can’t wait to make it again!

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