Zucchini Pasta with Hemp Alfredo Sauce
Servings
4people
Servings
4people
Ingredients
  • 3 medium zucchiniends trimmed
  • 1 red or orange bell pepperthinly sliced
  • 3cups thinly sliced spinach
  • 1/3cup hempseedshemp hearts
  • 3/4cup unsweetened plain nondairy milk
  • 3 Tbsp nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 2tsp Tbsp fresh oregano or 1dried oregano
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp crushed red pepper flakes
  • 1/4tsp sea salt
  • 1/4tsp black pepper
  • 1/3cup sliced sun-dried tomatoes
  • 1/2cup sliced fresh basil
Instructions
  1. Use spiralizer to cut zucchini into noodlelike strands. Alternatively, use serrated vegetable peeler to shave zucchini into ribbonlike noodles. In large bowl, toss together zucchini noodles, bell pepper, and spinach.
  2. In blender container, place hemp hearts and nondairy milk and let soak for 30 minutes. Blend until smooth. Add nutritional yeast, lemon juice, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper; blend until everything is mixed well.
  3. Add hemp sauce to vegetables and toss to coat. Toss in sun-dried tomatoes and basil. Divide among serving plates or bowls.
Recipe Notes

Per serving: 318 calories; 20 g protein; 23 g total fat (2 g sat. fat); 13 g total carbohydrates (4 g sugars, 5 g fiber); 244 mg sodium