Yellow Courgette Alfredo with Sea Asparagus

Yellow Courgette Alfredo with Sea Asparagus

If you like fettuccine Alfredo and are looking for a healthier version, look no further!  It’s no secret I love zucchini noodles, and anything creamy; so this is the perfect combination! 

I was shopping in my favorite grocer; Earth’s General Store here in Edmonton, AB and I came across this green vegetable that looked foreign to me.  After a discussion with one of the store clerks, I found out it was Sea Asparagus from British Columbia! I know, sounds weird right?  Actually, it grows in ocean water near the coastline similar to rice and is really popular in Hawaii.

Sea asparagus packs a punch when it comes to nutrition and health benefits.  Here are only a few:

  • Contains high levels of Vitamin A, Vitamin B, folic acid, and vitamin B9.
  • Helps detoxify the liver and improve muscle function.
  • Contains TMG; a super antioxidant against the homosystine. Homosystine is the leading cause of stroke and cause for liver disease.

Soak Sea Asparagus for a minimum of 1 hour to remove salt as it grows in ocean water.  I’m not going to lie, the first time I tried Sea Asparagus I found it very salty!  I do not eat a lot of salt so I was not used to the flavor, a little goes a long way!

I had one of my friends over to enjoy this delicious meal with me and she absolutely loved it!  Make this dish for a friend, loved one or your partner, they will love you for it!

Yellow Courgette Alfredo with Sea Asparagus

Yellow Courgette Alfredo with Sea Asparagus

Crystal Bonnet
Raw, Vegan, Gluten-Free Zucchini Alfredo with sauteed Sea Asparagus


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


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.


You can also garnish with cherry tomatoes.

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

8 thoughts on “Yellow Courgette Alfredo with Sea Asparagus”

    1. You’re welcome Bianca! I had never either and I was a little skeptical; but when I learned how nutrition packed sea asparagus is I knew I had to try it!

  1. I’ve seen sea asparagus in the ocean before but I had no idea it was edible! This is such a creative way to use it. ๐Ÿ™‚ The ocean is such an amazing bounty of nutrition, isn’t it!

    1. Thanks Sina! ๐Ÿ˜‰ I wonder if you can get it where you are? Either way this dish is delicious with or without the Sea Asparagus!

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