ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE

Zucchini Fettuccine with Creamy White Bean

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

Ingredients

1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
2 medium cloves garlic (peeled)
3/4 cup unsweetened almond milk
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
1 1/2 pounds zucchini (spiralized (I use the ribbons blade on my spiralizer))
2 tablespoons extra virgin olive oil (divided)
Fresh minced parsley and/or fresh basil cut into ribbons
Extra drizzle of olive oil

Steps:

Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 215 kcal, Sugar 3.8 g, Sodium 350 mg, Fat 8.3 g, SaturatedFat 1.2 g, Carbohydrate 27.9 g, Fiber 10.9 g, Protein 10.7 g