Pine Nut Alfredo Veggie Noodles
Creamy, flavorful, and completely dairy-free, Pine Nut Alfredo Veggie Noodles are a guilt-free twist on classic comfort food. This easy, plant-based recipe transforms fresh spiralized zucchini into tender veggie noodles, coated in a luscious, homemade alfredo sauce made from toasted pine nuts, unsweetened almond milk, and a hint of nutritional yeast for that irresistible cheesy flavor. Brightened with a splash of lemon juice and a touch of garlic, this dish is both light and satisfying, perfect for a quick and healthy dinner. Ready in just 25 minutes, it’s vegan, gluten-free, and brimming with wholesome ingredients. Top it off with fresh parsley and extra pine nuts for a restaurant-quality finish. Whether you're a fan of zucchini noodles, a health-conscious foodie, or simply love bold, creamy sauces, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 medium zucchini (spiralized into noodles)
- 0.5 cups pine nuts
- 1 cups unsweetened almond milk
- 2 large garlic cloves
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Prepare the zucchini by spiralizing into noodles. If you don't have a spiralizer, use a vegetable peeler to create thin ribbons. Set aside.
Heat a small skillet over medium heat and lightly toast the pine nuts until golden and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Set aside to cool.
In a blender, combine the toasted pine nuts, almond milk, garlic cloves, nutritional yeast, lemon juice, olive oil, salt, black pepper, and optional red pepper flakes. Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened. Do not overcook to avoid mushy noodles.
Reduce the heat to low and pour the Pine Nut Alfredo sauce over the zucchini noodles. Toss gently to coat the noodles evenly, letting the sauce warm through for about 2 minutes. Do not boil the sauce.
Remove the skillet from the heat and divide the Pine Nut Alfredo Veggie Noodles among serving plates.
Garnish with chopped fresh parsley and additional toasted pine nuts, if desired. Serve immediately.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
