Zucchini Noodles Alfredo
Zucchini Noodles Alfredo
Ingredients
- 3 zucchini
- 1 tsp butter
- 2 cloves garlic crushed
- ¼ tsp ground nutmeg
- ½ cup almond milk
- â…“ cup heavy cream
- ¾ cup parmesan cheese grated
- ½ tbsp cornstarch 1 tbsp arrowroot powder if gluten-free
- ½ tsp pepper
Instructions
- Make zucchini noodles using a spiralizer or julienne peeler.3 zucchini
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.1 tsp butter, 2 cloves garlic
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.1/4 tsp ground nutmeg, 1/2 cup almond milk, 1/3 cup heavy cream
- In a small bowl, whisk the cornstarch OR arrowroot powder with just enough water to dissolve it (1-2 tablespoons)), until smooth with no lumps.1/2 tbsp cornstarch
- Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.3/4 cup parmesan cheese, 1/2 tsp pepper
- Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes.
- Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
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