I love this rich creamy recipe, 1 serve of this keeps you going all day and well into the evening!
Full of protein and green zucchini goodness!
As always – too easy is always the best.
For the pasta…
Grab 1 zucchini and a vege peeler and start peeling into long ribbons!
(I leave the middle bit – but the rest of the zucchini, including the skin is yum)
For the sauce…
In a small processor or stick blender…
1/2 handful of pine nuts (say 1/4 cup)
1/2 handful of cashews
1/2 handful of macadamia nuts
juice of 1/2 lemon
1 garlic clove
a splash of Tamari (nama shoyu or soy sauce)
2-4 Tbsp. water
Add more water is you like your sauce less think
Now the fun part…
In a bowl place your ribbon-ed zucchini pasta and a few spoonfuls of your alfredo sauce and massage the sauce into your zucchini to coat with the lovely creamy sauce.
Serve over some greens, grab your fork and eat!
Eat well, be well
PS. left over sauce is awesome on flaxseed crackers… or just by the spoonful… or on celery stalks… as a vege dip…