White Bean Creamy Alfredo with Zucchini Pasta
Prep time
Cook time
Total time
This White Bean Creamy Alfredo with Zucchini Pasta is a great weeknight dinner options, it's full of nutrition and comes together in less than 30 minutes!
Recipe type: Dinner
Serves: 2
  • 1 (15-ounce) can great northern beans,drained and rinsed
  • ¾ {scant} cup unsweetened vanilla almond milk {I used just under ¾ cup}
  • ¼ cup freshly grated Romano cheese (1/3 ounce)
  • 1 tbsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ½ teaspoon sea salt
  • ¼ tsp turmeric
  • 3 large zucchini, spiraled
  • garnish with fresh grated black pepper and Romano cheese
  1. Add drained great northern beans, almond milk, freshly grated Romano cheese, Italian seasoning, garlic powder, smoked paprika, black pepper, sea salt, and turmeric to the bowl of a food processor.
  2. Blend on high for 30-45 seconds or until mixture is completely smooth. Puree, blending for about a minute until completely smooth.
  3. Add to small sauce pan and cook over medium-low heat.
  4. Meanwhile, use a spiralizer to cut the zucchini into ribbons or noodles, your preference.
  5. Add them to large saute pan and cook over medium heat for 3-5 minutes, stirring frequently to ensure it cooks evening.
  6. Divide zucchini into two bowls, add cooked sauce, top with additional grated Romano cheese and black pepper, and serve.
Nutrition Information
Serving size: 1 Calories: 274 Fat: 3.3 Saturated fat: 1 Unsaturated fat: 1.5 Trans fat: 0 Carbohydrates: 46 Sugar: 12 Sodium: 510 Fiber: 16.5 Protein: 20 Cholesterol: 4.9
Recipe by Lemons and Basil at http://lemonsandbasil.com/white-bean-creamy-alfredo-with-zucchini-pasta/