creamy cashew alfredo sauce with zoodles
recently i had the opportunity to make dinner for a few friends and decided a ‘pasta night’ would be fun. since it has still been fairly warm here dairy-free alfredo zoodles seemed perfect because there’s no need to use the stovetop and even my non-vegan buddies always enjoy this cashew alfredo sauce.
so i grabbed a bunch of seasonally appropriate zucchini, pulled out my spiralizer and got to work.
what you add to this dish is up to you and there are a variety of options. one of my favorite taste testers has eaten plenty of the cashew alfredo sauce and he loves adding grilled chicken to create a chicken alfredo pasta with fresh tomatoes and basil from his garden.
love the tomatoes and basil and i’m a fan of having marinated mushrooms on hand while adding either micro greens, pea shoots, or sunflower sprouts. and always spread over a heaping plate of greens like a simple kale or arugula salad. obviously.
what you’ll need:
zoodles or pasta or choice
micro greens, sunflower greens, pea shoots or sprouts of choice
what to do:
place greens or salad mix on plate.
in a separate bowl, mix zoodles and cashew alfredo sauce well. layer over salad greens.
top with micro greens, shoots or sprouts, marinated mushrooms, etc.
what are your favorite pasta night additions? comment below and let me know!