Avocado Alfredo with Zucchini Noodles
Serves Up To
- 1 large avoado
- 1/4 cup nutritional yeast
- Pinch of sea salt
- Pinch of cracked pepper
- 1/2 teaspoon garlic powder
- 1 cup fresh basil
- 1/4 - 1/2 cup Almond Breeze Unsweetened Almondmilk (depending on consistency)
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon red pepper flakes
Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almondmilk. Process on high until smooth and creamy. Depending on the size of your avocado, you might need to add more almondmilk. Add additional almondmilk 1 tablespoon at a time, until you reach the consistency of a soft pudding.
Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and saute until fragrant, about 60 seconds. Add zucchini noodles and saute until just tender, about 2 - 3 minutes.
Transfer zucchini noodles to a bowl and top with sauce. Toss with salad tongs until all the noodles are evenly coated. Divide evenly among four dishes and serve!
Made with these products:
Courtesy of: Simply Quinoa
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