Garlic Alfredo Zucchini Linguini
Prep time: 
Total time: 
Serves: 2 servings
Creamy Garlic Alfredo Sauce
  • 1 cup onion, chopped
  • 4 cloves garlic
  • 1 cup water
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup cashews, soaked 2 hours
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • Water as needed
Zucchini Linguini
  • 1 large zucchini, cut into noodles with a vegetable peeler or a spiral slicer
  • 1 roma tomato, cut into small bite sized pieces
  • ¼ cup basil
  • 2 sun-dried tomatoes, cut into thin slivers
  1. To make the Creamy Garlic Alfredo Sauce, heat the cup of water in a medium sauté pan over medium heat. When the water is simmering, add the onion and garlic and cook for 5 to 8 minutes, or until the water is completely evaporated and the onion is lightly browned.
  2. Transfer the cooked onions and garlic to a blender or food processor and purée until it’s as smooth as you can get it! Set aside until ready to use.
  3. To make the noodles, turn the zucchini into noodles in 1 of 2 ways-use a spiral slicer to make spiral cut linguini, or use a vegetable peeler to cut long ¼” wide strips down the length of the zucchini.
  4. Toss the noodles with the tomato, basil and sun-dried tomato in a mixing bowl. Add some of the sauce (how much is up to you) and toss some more until everything is well coated. Season to taste with sea salt and freshly cracked black pepper. Garnish with more herbs and even a little nutritional yeast if you’d like.
  1. It’s best to dress the zucchini noodles shortly before serving as they tend to become watery and limp when they sit.
  2. Sometimes I like to makes these noodles without any sauce and just drizzle a high quality olive oil over the top and toss.
  3. Let yourself get creative with the garnishes and additional veggies. I think this would be great with a wide variety of herbs and you can even try adding olives, capers, more garlic, or even some sautéed mushrooms!
Recipe by Plant Craft at