recipe by Saskia Gregson-Williams
Like my obsession with thick salad dressings, I am all for a creamy pasta sauce – which is why cheesy alfredo pasta was always one of my favourite Italian dishes growing up. I loved the creamy texture, and the comforting way it melts in your mouth. When I make any pasta dish this is always the most important aspect for me. This recipe for zuchinni pasta with an avocado alfredo sauce is a perfect raw, vegan alternative that knocks the socks of any dairy and wheat laden alfredo. It is outrageously creamy and delicious, unbelievably satisfying but leaves you feeling far lighter, fresher and filled with nutritious energy!
Zuchinni noodles are really filling, low in calories, high in nutrients and fairly bland in flavour, completely taking on the taste of the sauce, which makes them the best pasta alternative! I make them into noodles with a spiralizer (link below) or shred them into zucchini ‘fettucini’ with a peeler.
The avocado alfredo sauce is skin loving perfection, alkalising, bursting with omegas and full of fibre this sauce is nutritionally awesome!
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1/4 cup pomegranate
Healthy Alfredo sauce:
1/4 cup coconut milk
juice 1 lemon
Italian side salad:
1/2 cup cherry tomatoes, halved
two handfuls of rocket
drizzle of balsamic vinegar
Method: With a spiraliser (link below) spiral your zucchini into noodles. If you do not have a spiralizer and are desperate to make these, then peal the zuchinni into fettucini.
To make the sauce blend all ingredients together until smooth. Mix with the zuchinni and pomegranate.
Compile the salad, and plate.