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Yellow Zucchini Pasta with “Alfredo” Sauce

Chef and Wellness Expert Charles Chen makes his own cashew butter at home with a NutraMilk Nut Processor, but you can also store-bought cashew butter to make this stellar vegan dish.

Yellow Zucchini Pasta with “Alfredo” Sauce
Serves 2

Ingredients

For the “alfredo” sauce:
2 cups cashew butter, store-bought or homemade
Juice of 1 lemon
3/4 cup nutritional yeast
1 tablespoon miso paste
Pinch pink Himalayan sea salt
1/2 avocado, peeled and pitted
fresh basil leaves, torn
1 tablespoon tamari or coconut aminos

For the yellow zucchini noodles:
1 1/2 cups spiralized yellow or green zucchini
1 tablespoon extra-virgin olive oil
1/4 cup diced onions
1/4 cup shiitake mushroom caps
Pinch ground cumin
Pinch cayenne pepper
1 tablespoon tamari

For serving:
1 tablespoon hemp seeds
Fresh torn basil leaves

Directions

1. Make the “alfredo” sauce: In the base of a NutraMilk Nut Processor or food processor, pulse cashew butter, lemon juice, nutritional yeast, miso, salt, avocado, basil, and tamari until smooth.

2. Make the pasta: In a large sauté pan over medium-high heat, heat oil. Add onion and mushrooms and cook until tender, about 3 to 5 minutes. Reduce heat to medium; stir in cumin, cayenne pepper, and tamari. Add zucchini and pour “alfredo” sauce over the top. Cook, gently stirring, until warmed through, about 3 to 5 minutes.

3. To serve: Transfer pasta to bowls and garnish with hemp seeds and basil.

 

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**BONUS WEB EXCLUSIVE RECIPE**

Dragonfruit Bowl
Serves 1

Chef and Wellness Expert Charles Chen shares how to make this refreshing dish exclusively on Instagram @PicklerAndBenFood. Charles uses a NutraMilk Nut Processor to blend the fruit, but feel free to use a regular blender instead. The beauty of this recipe is you can make it all your own by garnishing it with your favorite fruits, seeds, and nuts.

Ingredients

1 cup fresh strawberries, hulled and halved
1/2 cup water
1 (3.5 ounce) package frozen pitaya puree
1/2 cup frozen pineapple chunks
1/2 frozen banana
1 teaspoon local honey
1/4 cup fresh raspberries
1 tablespoon almond butter, or to taste
1 tablespoon large coconut flakes, or to taste
1 tablespoon pepitas, to taste
1 teaspoon chia seeds, to taste
1 teaspoon bee pollen, to taste

Directions

1. In the base of a Nutramilk Nut Processor or blender, blend strawberries, water, pitaya puree, pineapple, and banana until smooth. Stir in honey.

2. Transfer to a bowl and top with raspberries, almond butter, coconut flakes, pepitas, chia, and bee pollen. Serve immediately.

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