Zucchini Fettuccine with Cauliflower Alfredo and Peas

If you know me, then you should expect peas in my pasta dishes. I created this dish using my favorite combination of vegetables! This dish is super delicious. I bet adding chicken or shrimp to this dish would be very good. Due to my new love for turmeric, I decided to add some into this dish. Yum. Garnish with fresh herbs.

• Preparation Time: 20 mins
• Cooking Time: 19 mins
• Total Time: 39 mins
• Calories: 189 Calories

Ingredients

• 1 lemon, juiced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• ½ teaspoon ground white pepper
• 2 tablespoons flax seeds
• ¼ cup freshly grated Parmesan cheese
• 1 cup frozen petite peas
• 2 tablespoons vegetable oil, or as needed
• 4 cups fresh baby spinach
• ¾ teaspoon kosher salt
• 1 head cauliflower, broken into florets
• ½ cup unsweetened almond milk
• 4 zucchinis, ends trimmed
• ½ teaspoon peeled and grated fresh turmeric root
• ¼ teaspoon sriracha sauce

Recipe Instructions

Step 1

Cut zucchini into noodles using a spiralizer.

Step 2

Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.

Step 3

Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.

Step 4

Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.

Step 5

Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.