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Creamy Zucchini Noodles Alfredo

Servings: 4

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!