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.
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White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.
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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.
No?
I understand.
This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.
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