White Bean Creamy Alfredo with Zucchini Pasta
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!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: alfredo, pasta, white beans, zucchini
Servings: 2
Calories: 274kcal
Author: Kaylee Pauley {adapted from Kitchen Treaty}
- 1 15-ounce can great northern beans,drained and rinsed
- 3/4 {scant} cup unsweetened vanilla almond milk {I used just under 3/4 cup}
- 1/4 cup freshly grated Romano cheese 1/3 ounce
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 teaspoon sea salt
- 1/4 tsp turmeric
- 3 large zucchini spiraled
- garnish with fresh grated black pepper and Romano cheese
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.
Blend on high for 30-45 seconds or until mixture is completely smooth. Puree, blending for about a minute until completely smooth.
Add to small sauce pan and cook over medium-low heat.
Meanwhile, use a spiralizer to cut the zucchini into ribbons or noodles, your preference.
Add them to large saute pan and cook over medium heat for 3-5 minutes, stirring frequently to ensure it cooks evening.
Divide zucchini into two bowls, add cooked sauce, top with additional grated Romano cheese and black pepper, and serve.
Serving: 1g | Calories: 274kcal | Carbohydrates: 46g | Protein: 20g | Fat: 3.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Cholesterol: 4.9mg | Sodium: 510mg | Fiber: 16.5g | Sugar: 12g