I love Italian dishes, but they are usually very heavy with oil and cream. Spaghetti Alfredo is no exception. It’s traditionally made with cheese and cream. I tried to make a lighter and healthier but still delicious version of this dish by using whole foods. You can adjust how light or heavy you want it to be by choosing either zucchini noodles or whole grain spaghetti.
Serves 2 people.
250g whole grain spaghetti or 2 spiralized zucchini.
50g cashew nuts
1 small onion
2 cloves of garlic
1 tbsp. corn starch
2 tbsp. nutritional yeast
4 tbsp. lemon juice
4 oz / 1,25 dl. almond milk
Herbal salt / salt and pepper (Optional)
How it´s done:
Break the cauliflower into smaller pieces and cut the onion. Boil the cauliflower, onion, garlic and cashew nuts for 15 minutes. While the veggies are boiling, make the spaghetti or spiralize the zucchini noodles as well.
Pour the water from the veggies out of the pot, and put the boiled veggies and cashew nuts into a blender. Add the corn starch, almond milk and nutritional yeast. Blend until you have a smooth and creamy sauce.
Pour the sauce back into a pot and add lemon juice. Season it with herbal salt / salt and pepper.
Mix the sauce with the spaghetti and serve with parsley on top.