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Mmm, rich and creamy pasta primavera. Sounds complicated, right? Not at all! This gourmet recipe is both simple and scrumptious. You need only a blender and preferably a spiralizer (but you don’t really need one, you can make your noodles with a veggie peeler).

Ingredients for Raw Alfredo Sauce

  • 2 1/2 cups cashews
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1 teaspoon thyme
  • 1 teaspoon sea salt

Ingredients for Noodles and Fixins

  • 4 large zucchinis
  • 12 mushrooms (chopped)
  • 20 cherry tomatoes (sliced in half)
  • 1 cup green pepper (chopped)

Directions

Place the alfredo ingredients into blender. Blend until creamy and smooth. Set aside.

Spiralize your zucchini noodles into a large bowl.

Add the chopped veggies to the zucchini noodles.

Top with the alfredo sauce and stir gently.

Enjoy!

Note:

Alfredo sauce keeps in fridge for up to four days.

Do not mix veggies and sauce until ready to serve! (else risk the dreaded soggy noodles).

You can use a peeler to peel zucchini into noodles but they won’t look as pretty as mine!


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