Hello Love nuggets..today I have a super tasty surprise for you!! Fettuccine Alfredo, made DAIRY FREE, you heard me right..there's no cheese in this Alfredo!
This creamy yummyness is brought to you by my new favorite toy, My Paderno Spiralizer. I can't get enough of this thing.
To make my noodles, I used yellow squash as its the perfect color! Feel free however to use any other veggie noodle of choice. I'm particularly fond of sweet potato noodles which would taste delicious in this recipe too!
In truth I can have dairy these days (though for a long time I was quite lactose intolerant) So I wanted to make sure no one would miss out. When making the alfredo you can use either heavy cream, or the heavy coconut milk. We tested the recipe out both ways and loved them each, I'm quite confident you will too!
Feel free to add cooked chicken and any other cooked/steamed veggies of choice!
- 1 Cup Heavy Cream or Heavy Coconut Cream from a Can
- 2 TBSP Butter (Dairy or Nondairy)
- 4 Tsp Starch (Tapioca, Arrowroot or Potato Starch)
- Salt to taste
- Pepper to taste
- 1 tsp Garlic Powder or more to taste
- 1 tsp Onion Powder or more to taste
- 2 - 2 1/2 Yellow Squash (Spiralized)
- In a saucepan combine the cream, butter, starch, salt, pepper, garlic powder, and onion powder; heat until thickened, whisking the whole time; set aside. Don't worry, this sauce will be thick at first but when the squash noodles are added it will thin out.
- Using a spiralizer make the Squash into noodles.
- Add in the Squash noodles into the sauce.
- Lightly boil noodles in sauce until cooked through. (1-3 minutes)
- After noodles have been added, make sure to taste and re-adjust seasonings.
Don't be afraid to be a bit liberal with the salt and pepper! I like to add them once I have the noodles cooked to the sauce. The salt and pepper will bring out the garlic flavor in the sauce!
Want to add broccoli? Steam a head, and then mix in with the finished sauce and noodles.
Want to use regular pasta? No problem. Cut back on the starch in the recipe to 2 teaspoons. I made the sauce extra thick, as the squash releases a lot of moisture and thins it out to the perfect thickness. So, if you are not using a "noodle" that releases liquid, then your sauce should be thinner to begin with.