Unlike classic spaghetti, zucchini noodles (or zoodles) are high in vitamins and minerals our bodies actually crave. They will top up vitamins C, K, B6, thiamin, riboflavin as well as potassium and manganese minerals. And they are high in protein and fiber, too!
The sauce for this recipe is 100% plant-based and grain-free. Arrowroot is a natural thickener but you can use cornstarch. Zucchini noodles are better served with thicker sauce but you don’t have to thicken it if you don’t want to. You can also use cheese in place of nutritional yeast and ordinary milk or cream instead of almond.
4 medium zucchini
For the sauce:
1 cup almond cream
¼ cup nutritional yeast
1 tablespoon arrowroot
½ teaspoon salt
¼ teaspoon nutmeg
196 Calories per portion
Vitamin D 100mcg
1Use a spiralizer to make zucchini noodles. Arrange them in one layer on top of kitchen towels and leave for 15 minutes. Use scissors to shorten them, if you like.
2Wipe the noodles from the excess moisture, arrange on a baking sheet on a baking tray and bake in the oven at 350°F (175°C) fan setting for 15 minutes.
3Combine almond cream, nutritional yeast, arrowroot, salt and nutmeg in a small saucepan. Bring to a simmer and stir until sauce thickens. Remove from heat and pour over the noodles.