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Hemp Alfredo with Zoodles
This creamy hemp seed alfredo sauce paired with seasoned and roasted mushrooms served over zucchini noodles is a delicious low-carb vegan rendition of the classic Italian dish!
INGREDIENTS2 Tbsp. olive oil, divided |
DIRECTIONSWarm 1 tablespoon of olive oil in a nonstick skillet to medium heat, then sauté minced garlic and onions until fragrant and onions are translucent, about 4 minutes. Makes 4 servings
Submitted by Leigh Skomal | The Well Table |
This creamy hemp seed alfredo sauce paired with seasoned and roasted mushrooms served over zucchini noodles is a delicious low-carb vegan rendition of the classic Italian dish!
Ingredients
- 2 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- ⅓ cup white onion, minced
- ¾ cup plant-based milk
- 1 Tbsp. fresh lemon juice
- ½ cup vegetable broth
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⅓ cup Navitas Organics Hemp Seeds
- ¼ cup nutritional yeast
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 1 pinch of nutmeg
- 1 cup sliced mushrooms
- 8 oz. zucchini noodles
- 1 Tbsp. Italian seasoning
Directions
- Warm 1 tablespoon of olive oil in a nonstick skillet to medium heat, then sauté minced garlic and onions until fragrant and onions are translucent, about 4 minutes.
- Add garlic, onions, milk, lemon juice, vegetable broth, hemp seeds, nutritional yeast, salt, and pepper to a blender and blend until creamy and smooth.
- Warm another tablespoon of olive oil in a large nonstick skillet and add mushrooms to the pan. Season with Italian seasoning and ½ teaspoon salt. Sauté until tender, about 5 minutes.
- Add zucchini noodles to the skillet with the mushrooms and cook for 2-3 minutes.
- Stir in hemp alfredo sauce and toss until warm, about 1 minute.
- Garnish with more Italian seasoning, red pepper flakes and cracked pepper and enjoy!