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Yellow Courgette Alfredo with Sea Asparagus
Raw, Vegan, Gluten-Free Zucchini Alfredo with sauteed Sea Asparagus
Author
Crystal Bonnet
Ingredients
Zucchini Noodles
2
large yellow zucchini
courgette
Alfredo Sauce
1
cup
macadamia nuts
soaked
1/3
cup
pine nuts
1/2
zucchini
3
cloves
of garlic
2
tablespoons
lemon juice
1
tablespoon
agave
5
basil leaves
1
teaspoon
thyme
Water as needed
Pine Nut Parmesan
1/3
cup
pine nuts
Sea Asparagus
1
cup
sea asparagus
soaked
1
teaspoon
olive oil
Instructions
Zucchini Noodles
To make zucchini noodles use a spiralizer, spirooli or vegetable peeler and set aside.
Alfredo Sauce
Soak the macadamia nuts for 30 minutes, drain and rinse.
Peel the zuchinni to keep the sauce white.
Blend all ingredients in a high speed blender until smooth.
Mix about 2 to 4 tablespoons of Alfredo sauce with noodles in a bowl until combined.
Sea Asparagus
Soak sea asparagus soaked for a minimum of 1 hour, drain and rinse.
Saute with olive oil.
Pine nut Parmesan
Blend pine nuts in a mini food processor until the consistency of Parmesan is reached.
Garnish noodles with your pine nut Parmesan and sea asparagus.
Notes
You can also garnish with cherry tomatoes.