Zucchini noodles are a healthy way to substitute fettuccine or spaghetti noodles in your favorite pasta recipes. The best part is that they can be served cold or at room temperature, so you don’t have to turn on the stove on warm summer days. You can slice the zucchini noodles lengthwise with a julienne slicer or mandolin slicer, or use a spiralizer. For thicker noodles, you can use a vegetable peeler.
Zucchini alfredo pasta is a vegan, gluten-free version of the popular dish that uses healthy ingredients such as cashews, mushrooms, miso, and zucchini, so you can enjoy it without feeling guilty afterwards. Zucchini alfredo is a great way to use up some of that summer squash that is so abundant at this time of year.
Zucchini Alfredo with Marinated Mushrooms
Serves 4
Cashew Sauce
1 cup (150 g) raw cashew nuts, covered and soaked in cold water for 4-6 hours
1 clove garlic minced
2 tablespoons extra virgin olive oil
grated zest and juice of 1 lemon
Himalayan salt and freshly ground pepper
2 tablespoons nutritional yeast
1 tablespoon white miso
1/2-1 cup of water
Marinated Mushrooms
2 cups Shitaki, Portobello, or wild mushrooms, sliced
1/4 cup extra virgin olive oil,
1 teaspoon to 1/8 cup of apple cider vinegar
2 sprigs of fresh thyme, crushed
1 clove garlic, minced
Zucchini Noodles
3-4 medium sized zucchini, slices with a julienne slicer, mandolin slicer, spiralizer, or vegetable peeler*
To make zucchini noodles peel with vegetable peeler, and discard the skin. For thicker noodles use a vegetable peeler to slice zucchini into long fettuccine noodles. For thinner zucchini noodles use vegetable peeler or mandolin.
To marinate the mushrooms, place sliced mushrooms in a bowl. Whisk together the olive oil, apple cider vinegar, fresh thyme, and garlic and pour over the mushrooms and toss to coat. Allow mushrooms to marinate at least 30 minutes to an hour. You can prepare the mushrooms the day before and store in an airtight container in the fridge. Strain the mushrooms before using.
Rinse the cashews, then place all the cashew sauce ingredients into a blender and mix at high speed until smooth and creamy, add 1/2 cup of water and more as necessary until smooth and creamy. Season with salt and pepper.
Place zucchini noodles in bowl, you can drizzle with a bit of olive oil, pour the cashew albedo sauce over noodles, and spoon marinated noodles overtop. Season with freshly ground pepper, and red pepper flakes.
*Note
When using a mandolin slicer you’ll want to be very careful as they are very sharp, it’s a good idea to use a cut resistant glove to protect your hands.
