Creamy Zucchini Noodles Alfredo
Ingredients
- 4 large zucchinis
- 1 Tbsp avocado oil, grass-fed butter, ghee, or extra virgin olive oil
- 1 lb. mushrooms, thinly sliced (shiitake, button)
- 4 fresh garlic cloves, pressed
- 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
- 1 1/2 cups milk of choice
- 1/2 cup freshly grated parmesan cheese or nutritional yeast
- 1/2 cup plain Greek yogurt or unsweetened coconut yogurt, room temperature
- sea salt and black pepper, to taste
optional:
- freshly chopped thyme or parsley for serving
Instructions
- Prepare your zucchini noodles by carefully slicing them into strips or using a spiralizer.
- Place your zucchini noodles into a colander over the sink. Sprinkle them lightly with sea salt and allow to drain off any moisture for about 10 minutes.
- Heat your oil in a large skillet over medium heat. Sauté your mushrooms and garlic for 5 minutes; stir in the arrowroot powder. Cook for about a minute, while stirring constantly. Continue to stir while adding in the milk little by little, until fully incorporated and smooth.
- Allow your sauce to gently bubble for a couple of minutes, then stir in the parmesan cheese and remove from heat.
- Stir in the yogurt, then taste test and add sea salt, and pepper if desired.
- Lightly blot your zucchini noodles with a paper towel to remove excess moisture.
- Add your prepared zucchini noodles into your sauce and stir to combine.
- Sprinkle with fresh herbs if desired.
- Enjoy while hot!
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