zucchinialfredo

Pasta…

made from zucchini…

No Shenanigans.

April Fool’s is over.

In my world, you can feel good about being served a HUGE bowl of zucchini pasta!

There are a few things in my kitchen that I just can’t live without…one is what made these noodles….

1. My Vitamix

2. My Food Processor

2. My Traeger

4. My Spiralizer- the ingenious machine that makes noodles from vegetables.

Oh and in case you were wondering, it’s fun to use! Kids love these things.

This slideshow requires JavaScript.

It doesn’t have to be zucchini. Pick your favorite round veggie and get started. This makes it more practical for seasonal eaters as well.

I have made noodles out of:

Yellow Squash

Daikon Radish(great peppery flavor for chinese or thai inspired dishes)

Watermelon Radish

Carrots

Broccoli and Cauliflower Stalks

Beets

Winter Squash

I have many spiralizers, and my absolute favorite is my Benriner Cook Helper Slicer. If you are serious about veggie noodles, get this one. It is great quality and will last you a long time. It runs about $50

I have this one as well. It’s a bargain and it works wonderfully, but doesn’t make angel hair pasta which is one of my favorites, and is what I use for “ramen”. This is around $30

Also you could use a Julienne Peeler, which will run about $10, this is the cheapest route to go, and is a great option if you aren’t sure you want a spiralizer or if you don’t have much room for gadgets in your kitchen…I might know a few people that have this problem…

*laughs nervously*

This recipe without anything added is both Raw and Vegan so if you would like to add some good protein, feel free! We have had variations of this dish with sausage, chicken, shrimp and salmon.

Now get SPIRALIZING!

Enjoy!

Creamy Garlic Alfredo with Arugula and Zucchini Linguine
 
Author:

Serves: 4
Prep time:
Total time:

 
Ingredients
  • 6-8 zucchini, run through a spiral slicer, spiroli, or julienne slicer. You can also peel these to make a pappardelle version.
  • ¾ cup cashews or a mixture of cashews, pinenuts, or macadamias
  • (soaked in water for 2 hours)
  • ¾ water
  • 2 cloves garlic
  • ⅓ cup fresh squeezed lemon juice
  • 1 tsp sea salt
  • 1 TBS tahini
  • ½ Tsp fresh grated nutmeg
  • 3 cups arugula

Instructions
  1. Run the zucchini through a slicer, or peel into long wide strips.
  2. *Reserve zucchini scraps
  3. Drain the water from the nut mixture. Rinse nuts.
  4. Add nuts to a high-speed blender.
  5. *Add Zucchini scraps to the blender.
  6. Add ¾ cup water, garlic, lemon juice, sea salt, tahini, and nutmeg to blender.
  7. Run blender on high, until the sauce is creamy. Taste and season with additional salt, and black pepper if desired
  8. Pour sauce over your zucchini noodles. Mix in arugula just before serving.

11 Thoughts on “Creamy Garlic Alfredo with Arugula and Zucchini Linguine

  1. I have never heard of this! Pasta is one of my weaknesses, so I’m a little concerned that the veggie strips won’t convince my palate. However, I am up for a try!

    • jodyrodent on April 29, 2013 at 6:03 am said:

      You should give these a try! They taste surprisingly close to the real thing! Especially when they are drenched in the alfredo;) You can also leave the zucchini noodles out for a few hours before you serve them to soften them up a little.

      • BrittLeigh on June 7, 2013 at 1:35 am said:

        Would this recipe work with sweet potato noodles? I am trying to add more raw sweet potatoes into my diet:)

      • jodyrodent on June 7, 2013 at 2:32 am said:

        Yes Britt,
        It would. Just pour the sauce over and toss, but be prepared for your noodles to be super crunchy. They will not have the same texture as zucchini pasta, but I am sure they will be just as good! You can try letting them sit out in the sauce for a few hours before you serve them, which will give the sauce time to soften the sweet potato. Good luck!
        Jody
        eat.love.nourish.

  2. Pingback: A food diary | The Midnight Kitchen

  3. Pingback: Peruvian Green Sauce | living nutrition

  4. I made this lastnight and it was delicious , thanks for sharing ! I’m now needing to get a spiral cutter :)

  5. D. Hogan on October 20, 2013 at 1:56 am said:

    Hi there,

    I’m wondering at what point you warm the sauce…or do you serve it cold? Also, I’ve been using zucchini as “noodles” for awhile now (but using a potato peeler). When using a spiralizer, do you not need to boil them for a minute or two before serving?

    • jodyrodent on October 20, 2013 at 4:13 am said:

      Hello!
      This is actually a raw food recipe, so the sauce and the noodles are served at room temp to preserve the enzymes that would otherwise be destroyed by heating them. I actually prefer my zucchini noodles raw, but feel free to warm the sauce and the noodles slightly before serving them if the idea of cold pasta doesn’t sound appetizing. Thanks!
      Jody
      Eat. Love. Nourish.

  6. Joy amistad on December 17, 2013 at 3:33 am said:

    Would this recipe be okay to freeze?

    • jodyrodent on December 17, 2013 at 9:25 am said:

      Joy,
      I have never tried freezing the sauce but I would guess that the sauce can be frozen without altering the texture etc. I wouldn’t freeze the zucchini noodles, as I would imagine that they would turn to mush. Thanks!
      Jody
      eat.love.nourish

Leave a Reply

Post Navigation