ABOUT THE RECIPE:
This pasta-licious Zucchini Fettuccine Alfredo recipe is a true pasta impostor. My husband says it tastes just like a rich, cream-laden spaghetti dish. When I served it recently to my mom and stepdad, they both insisted there was wheat spaghetti mixed in with the zucchini “fettuccine!” I must say: I love this dish, and I think you and your family will, too!
Makes 2 to 3 servings
2/3 cup raw cashews
2/3 cup plus 2 tablespoons water, divided
3 large (or 4 medium) zucchini
1 heaping teaspoon white miso
2 teaspoons freshly squeezed lemon juice
1/16 rounded teaspoon garlic powder
1/8 heaping teaspoon salt (see note)
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
Put the cashews in a small bowl and top with 1/3 cup water. Put the cashews and water in the refrigerator and let them soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the cashews, 1/2 cup water, miso, lemon juice, garlic powder, salt and pepper into a high-performance blender and process for 30 seconds to 1 minute or until very smooth and creamy.
To make the “fettuccine,” use a vegetable peeler spiralizer (or regular spiralizer) to shave the zucchini into long fettuccine-style “noodles.” Put the zucchini fettuccine into a large, nonstick sauté pan and add 1 tablespoon of olive oil. Cook the zucchini over medium heat, stirring often, for 2 to 3 minutes, or until almost soft. Carefully add three-quarters of the cashew sauce, and cook for 2 to 3 minutes, gently stirring using tongs, until the sauce is heated through and the zucchini is cooked al dente. (Do not over-cook, or the zucchini “fettuccine” will be mushy!) Add more sauce, if a creamier consistency is desired (see note). Serve immediately with any remaining sauce served in a pitcher to pass around the table.
Chef’s note: For a saltier taste, use ¼ teaspoon salt in this recipe.
Chef’s note: This sauce doubles as a creamy salad dressing. Covered tightly and stored in the refrigerator, leftover sauce will keep for 2 to 3 days.