Zucchini Pasta Alfredo

Matt Amsden

Awesome dish!


¾ cup Thai coconut water

2 cloves garlic, peeled

½ cup fresh lemon juice

1 teaspoon sea salt

1 cup raw pine nuts or cashews, or a combination

½ teaspoon ground nutmeg

6 to 8 zucchini, peeled and cut like spaghetti with a Spirooli slicer according to the manufacturer’s instructions (see Note)



In a high-speed blender, combine all of the ingredients except the zucchini noodles, and blend until they are smooth. Put the zucchini noodles in a serving bowl, pour the Alfredo sauce over the noodles, mix well, and serve.


Note: The texture of the zucchini noodles improves when they are left to sit in the open air at room temperature for 6 to 8 hours.