Try this VEGAN Pasta Alfredo recipe, or contribute your own.
Suggest a better description3/4 cup water
Himalayan pink salt
Pepper
Peel or spiralise zucchini into long, thick fettuccine-like strips using a potato peeler and separate into two bowls. Divide spinach leaves between the bowls, toss lightly with zucchini ''pasta'' and set aside.
For the sauce, mix the remaining ingredients in a high-speed blender until smooth and creamy. Pour over zucchini pasta and toss until well coated with the sauce. Finish with a dash of pepper. Serves two.
*A spiraliser is a kitchen appliance that creates long spiral strands from vegetables.
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Serving Size: 1 Serving (1046g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 505 | ||
Calories from Fat: 96 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 339.9mg | 12 % | |
Potassium 3570.9mg | 94 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 68.4g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 505
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