Gluten-Free Vegan Avocado Fettuccine Alfredo with Zucchini and Tomatoes Recipe
It's zucchini season. Yup. That means there are zucchini aplenty, begging to be used.
I mean, a lot of zucchini.
So much zucchini, in fact, that a sane person doesn't dare to leave her or his car unlocked, for fear that the absent-minded fool will return to find the vehicle filled to the top with zucchini, unloaded by desperate farmers, trying to rid themselves of the smothering squash.
Meals around this part of the country necessarily require zucchini as an ingredient. Breakfast? Zucchini pancakes. Lunch? Grilled zucchini sandwiches, or zucchini slaw. Dinner? Try these Zucchini Cakes with Spicy Cream Sauce. Or, try this super-easy recipe:
- Avocado Fettuccine Alfredo with Zucchini and Tomatoes
- 1-13.5 oz can full-fat coconut milk
- 2 T lemon juice
- 2 avocados
- Healthy handful fresh basil
- 1/2 t ground black pepper
- 4 cloves garlic
- 1/4 c nutritional yeast
- 1-14 oz package brown rice fettuccine noodles (make sure they're egg-free/vegan)
- 1 T olive oil
- 1 medium zucchini, cut into large bite-sized pieces
- 1-10 oz container grape tomatoes, halved
- 1 c fresh spinach, chopped
Blend coconut milk, lemon juice, avocados, basil, pepper, garlic and nutritional yeast in a blender or food processor until creamy.
Prepare noodles according to package directions and drain. Set aside.
In a large skillet, heat oil over medium heat, then gently sauté zucchini and grape tomatoes until tender.
Add sauce to skillet, and heat thoroughly, then add spinach, mixing in.
Finally, add the drained noodles and warm them in the sauce, then serve.