Zucchini "Pasta" Mushroom Alfredo (Dairy-Free, Gluten-Free)

January 22, 2018

Creamy Zucchini Alfredo (Dairy-Free, Gluten-Free)

This recipe uses our creamy garlic herb sauce to make a delicious Pasta Alfredo that is completely plant based, oil-free, and gluten-free!  



- 5 zucchini, spiralized (here is the spiarlizer we used, but any spiralizer will work!)

- 1 cup low sodium vegetable broth

- 2-3 cups mushrooms

- 1-2 cups creamy garlic herb sauce (see recipe here)

- 3 cups spinach



- Heat ½ cup vegetable broth in a saucepan or wok, and add 2-3 cups sliced mushrooms. Stir frequently.   You should not need to add much more broth to this because mushrooms have a lot of water in them already. Cook for about 20 minutes, stirring frequently.

- After 20 minutes of cooking, drain out some of the excess broth / water in the mushrooms, then add the creamy garlic herb sauce into the saucepan and mix. Cook for another 1-2 minutes.

- In a separate pan, heat 2 cups water on medium heat.  Add 3 cups spinach, and let cook down for 1-2 minutes, or to desired texture.  Drain the water.

- While the spinach is cooking,  heat 3-4 cups water to medium heat. Add spiralized zucchini, and heat for 2-3 minutes. You don’t need to let the water boil, or let the zucchini stay in the water for too long, because they can overcook quickly.

- Strain the zucchini noodles, add the strained spinach, then add to the creamy mushroom sauce. Stir, and enjoy!

- Add red pepper flakes for some spice!


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Comments (14) - Post a Comment
Following 20 minutes of cooking, deplete out a portion of the abundance juices/water in the mushrooms, at that point include the velvety garlic herb sauce to the pot and blend. Cook for another 1-2 minutes. In a different container, warm 2 glasses water over medium warmth. Include 3 mugs spinach, and let cook down for 1-2 minutes, or to a wanted surface. Deplete the water. Do my Essay Now
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Stephenmerchant at 2:37pm EST - January 29, 2018
Wow, incredible recipe, I like it very much, thank you) My sons really like pasta and I now thousands of variations - with meat, fish, vegetables and other stuff, but I have never cooked with a zucchini. I even can't imagine, that it is possible. Well my friend from writemyessay.services made something like this, but I had no courage for that. What is the best pasta as for you? Which one is better to take?
And what recipe can you reccomend for a big company? Well it is normal in my office to cook for the whole team sometimes, but I always wonder what to make)
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