Zucchini Fettuccine PT10M https://img2.recipesrun.com/201907/2019/0929/4b/8/963179/300x200x50.jpg 4 servings Ingredients: Fresh minced parsley 2 tbsp. extra virgin olive oil 1 1/2 pounds zucchini, spiralized 1/4 tsp. freshly ground black pepper 1/2 tsp. kosher salt 3/4 cup unsweetened almond milk 2 medium cloves garlic, peeled 15 oz. white kidney beans, drained and rinsed

Zucchini Fettuccine

By zhanghengshuo

4 Person
10 Minutes
215 Calories
The name of this recipe is a mouthful, but at least “zucchini Fettucine” is fun to say. A revelation! The rich and creamy sauce – made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper – perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Ingredients

  • Fresh minced parsley

  • 2 tbsp. extra virgin olive oil

  • 1 1/2 pounds zucchini, spiralized

  • 1/4 tsp. freshly ground black pepper

  • 1/2 tsp. kosher salt

  • 3/4 cup unsweetened almond milk

  • 2 medium cloves garlic, peeled

  • 15 oz. white kidney beans, drained and rinsed

Method

  • 01
    Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (a high-speed blender is best).
  • 02
    Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you love garlic.
  • 03
    Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
  • 04
    Add sauce! Pour the sauce over the top. Cook, stirring occasionally until heated through, about 2 more minutes. Top with herbs and a drizzle of olive oil if desired. Serve.

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Zucchini Fettuccine

The name of this recipe is a mouthful, but at least “zucchini Fettucine” is fun to say. A revelation! The rich and creamy sauce – made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper – perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 215 Kcal
  • Prep Time 5 Mins
  • Cook Time 5 Mins
  • Total Time 10 Mins
02 Ingredients
Fresh minced parsley
2 tbsp. extra virgin olive oil
1 1/2 pounds zucchini, spiralized
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
3/4 cup unsweetened almond milk
2 medium cloves garlic, peeled
15 oz. white kidney beans, drained and rinsed
03 Method
Step 1
Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (a high-speed blender is best).
Step 2
Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you love garlic.
Step 3
Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
Step 4
Add sauce! Pour the sauce over the top. Cook, stirring occasionally until heated through, about 2 more minutes. Top with herbs and a drizzle of olive oil if desired. Serve.
04 Author
zhanghengshuo zhanghengshuo
40 Recipes
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