Keto Zucchini Alfredo Recipe

Keto Zucchini Alfredo Recipe

Ingredients

Yield: 1 serving

• 1½ cups (150g) raw Zucchini Noodles (see Zucchini Noodles)
• 1/3 cup (80 ml) Creamy Hemp Sauce (see Creamy Hemp Sauce)
• 1 lightly packed cup (30g) chopped fresh spinach

Suggested Toppings.

• 1 tablespoon Parmesan Substitute (see Parmesan Substitute)
• freshly ground black pepper
• chopped fresh basil or parsley

Method

1. Place the noodles, sauce, and spinach in a medium-sized saucepan over medium-low heat and stir until the noodles and spinach are coated in the sauce
2. Cover and cook for about 5 minutes, until the noodles are tender and the sauce is heated through
3. Place in a serving bowl and top as desired
4. Refrigerate in a tightly sealed container for up to 2 days
5. To reheat – Eat cold, or warm in a medium-sized frying pan over medium heat for about 5 minutes, until heated through
6. Stir together all the ingredients in a medium-sized mixing bowl, then transfer to a serving bowl or plate to serve
7. Top as desired

Full List of Keto-Zucchini Recipes
Full List of Vegan Recipes