Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce
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!
115-ounce can cannellini beans (white kidney beans), drained and rinsed
2medium cloves garlicpeeled
3/4cupunsweetened almond milk
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
1 1/2poundszucchinispiralized (I use the ribbons blade on my spiralizer)
2tablespoonsextra virgin olive oildivided
Fresh minced parsley and/or fresh basil cut into ribbons
Extra drizzle of olive oil
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 (high-speed blender is best). 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 reallllly love garlic.
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.
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.