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    Zucchini Mushroom Alfredo

      By JeannePetrucci

    February 8, 2018

    Main Entrees, Noodles, Vegetables

    Yields: 4 Servings

    Ingredients

    3 zucchini, peeled into ribbons [see directions]

    12 oz. silken tofu

    3 tablespoons olive oil

    1 1/2 tablespoons soy sauce

    1/4 cup nutritional yeast

    1 lemon, zested and juiced

    1 small sweet onion, sliced

    2 cloves garlic, minced

    1 teaspoon dried thyme

    20 oz. cremini mushrooms, sliced

    1 1/2 cups edamame beans

    1/4 cup parsley, chopped

    1 teaspoon crushed red pepper, optional

    Salt and Pepper to taste

    Directions

    1In a blender, purée tofu, 2 tablespoons olive oil, soy sauce, nutritional yeast, and lemon zest. Season with salt to taste.

    22In a skillet, sauté onion in 1 tablespoon olive oil until soft. Add garlic and thyme and sauté an additional 3 minutes until fragrant.

    33Add mushrooms and, over low-medium heat, sauté until mushroom release their liquid and start to stick to pan.

    44Add cream sauce, stir in edamame, and reduce heat to simmer. Simmer for 5 minutes.

    55Rinse and dry zucchini noodles. Stir into sauce and simmer for 1 minute.

    66Serve immediately topped with parsley and crushed red pepper.

    77Salt and pepper to taste.

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    Jeanne Petrucci
    As the Founder of Living Plate, I develop, deliver, and evaluate nutrition education programming that is targeted at changing nutrition-related health behaviors. Incorporating hands-on culinary experiences into our evidence-based programming just makes sense. The most satisfying part of my job is help you create simple, health-promoting dishes you can prepare at home.

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