Lean Zucchini Pasta

Here is a great variation on a favorite pasta dish, pasta alfredo. This time it is gluten free and totally vegan. Instead of using traditional pasta, sliced squash is used instead. This is a great low fat version of this classic dish. Read on for the full recipe.

Ingredients:

1/2 cup raw sunflower seeds

2/3 cup water

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

1 garlic clove, peeled

3/4 teaspoon sea salt or to taste

Freshly ground black pepper, to taste

¼ cup fresh basil

2 whole zucchinis or yellow summer squash

1 Tablespoon olive oil

Instructions:

Alfredo Sauce

1. Soak sunflower seeds for at least 5 hours or overnight in water.
2. Drain sunflower seeds from water. 
3. Add sunflower seeds, water, nutritional yeast, lemon juice, garlic, salt, and pepper to a high powered blender or food processor and blitz until smooth.

Zucchini pasta

1. Use a spiral slicer to shred zucchini into noodle ribbons
2. Finely chop basil
3. In a frying pan add oil and heat to medium
4. Add zucchini noodles to pan and stir 
5. Sprinkle with a dash of salt and add chopped basil and continue to stir noodles for about 10 minutes or until warm but still firm

Place noodles on a plate and pour alfredo sauce over noodles. Leave as is or stir sauce in totally covering noodles in sauce. Enjoy.

The Use of Sunflower seeds add a healthy dose of protein and minerals to this recipe. A spiral slicer is essential to get the noodle like effect of the sliced zucchini, a great and affordable one to invest in is the Vegetti Power. It allows for the easy, fast and automated noodle slicing of not only squash but root vegetables like potatoes, carrots and more. Check it out here. 

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