Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce
This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.
Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)
Basically, it’s like this:
Zucchini noodles – cut into ribbons, fettuccine-style.
White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.
A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.
I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.
At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.
I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.
We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.
Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.
Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.
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!
- 1 (15-ounce) can cannellini beans (white kidney beans), drained and rinsed
- 2 medium cloves garlic, peeled
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 1 1/2 pounds zucchini, spiralized (I use the ribbons blade on my spiralizer)
- 2 tablespoons extra virgin olive oil (divided)
- 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.
Yield: Serves about 4, Serving Size: 1/4 of recipe
- Amount Per Serving:
- Calories: 215 Calories
- Total Fat: 8.3g
- Saturated Fat: 1.2g
- Sodium: 350mg
- Carbohydrates: 27.9g
- Fiber: 10.9g
- Sugar: 3.8g
- Protein: 10.7g
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