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.

Related Tags

Zucchini Fettuccine

4.7

( By zhanghengshuo )

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