My Pilates instructor pointed me in the direction of today’s Meatless Monday recipe and I was so pleased with the outcome that I had to tell you about it. During one Pilates session, we were talking about how much we love fettuccine Alfredo, but don’t like all of the calories that go along with it. Gina told me about a raw cashew fettuccine Alfredo recipe that had the consistency and similar taste to Alfredo sauce, so I couldn’t wait to try it! It comes from them blog, Rawified. Follow the recipe below and enjoy! I changed a few things around, but the original recipe is HERE.
1 Medium Zucchini
1 Medium Squash
1/2 Cup Cashews
1/4 Cup Water
1 TBSP Lemon Juice
Pepper, Salt, and Garlic Salt to taste
Nutmeg (optional), to garnish
1 TBSP Parsley (optional), to garnish
Parmesan Cheese (optional), to garnish
Using a vegetable peeler, peel zucchini and squash into long noodle shaped strips
In a blender or food processor, grind cashews to a fine powder, then add the water, lemon juice, pepper, salt, and garlic salt
Process until a smooth and creamy consistency is reached, adding more water if needed
Toss your noodles in the sauce
Plate the fettuccine and add chopped parsley, nutmeg, and cheese to garnish (if using)
Microwave for about 30 seconds (if you prefer your fettuccine warm)
This makes a large serving for one person, but will serve two people if using as a side dish
At first I ate the meal without heating it up, but I decided to try heating it up since pasta is typically warm when served. I liked the Fettuccine better warm because I think it had a more of a traditional Alfredo taste.
Another tip is you can also use carrots in the “pasta” as well. I hope you give this recipe a try!