Zucchini Noodle Fettuccine Alfredo

This zucchini noodle fettuccine alfredo recipe features zoodles tossed in a creamy cauliflower alfredo sauce. It’s packed with veggies and much lighter than regular fettuccine alfredo.

Both zucchini and cauliflower are changing the game when it comes to making healthy comfort food. It’s actually insane how versatile these veggies are.

They are power-houses on their own, but when combined… omg, bring on the veggie goodness!

Fork on a plate of zucchini noodle alfredo.

As soon as I created this cauliflower alfredo sauce I knew it had to be used as a sauce over zucchini noodles and this healthy fettuccine alfredo was born!

Fork twirling zuchini noodles with alfredo sauce.

Creamy Pasta, but Lightened Up

If you’re craving a big bowl of creamy pasta but want to keep your meal on the lighter side, this recipe is for you. It’s super rich and flavorful yet dairy-free and vegan and is sure to be a family favorite.

Zucchini noodles and mushrooms in a pan.

Zucchini Noodle Alfredo Ingredients

This recipe is very simple! Once you make the healthy alfredo sauce, you only need a handful of ingredients for the pasta:

  • zucchini – we’re using fresh zucchini to make the zoodles
  • red onion
  • baby bella mushrooms – you can use whatever mushrooms you prefer, but I like baby portobellas for this dish.
  • fresh parsley – I highly recommend topping the alfredo with fresh parsley
  • extra cauliflower – the alfredo sauce is made from cauliflower, but i like adding a few florets in with the pasta for flavor and texture!
  • olive or avocado oil
  • sea salt and pepper

Tongs grabbing some zucchini noodles.

Substitutions & Notes

Protein – This pasta would be delicious with any added protein as well. I’m thinking about adding cooked shrimp next time for an added protein boost!

Dairy-free milk – If you’re allergic to nuts or have a different dairy-free milk on hand, I’m sure that would work well! Just make sure it’s unsweetened and plain.

Zucchini noddles being made with a spiralizer.

How to Make Zucchini Noodles

My favorite veggie to turn into noodles is zucchini! They’re the perfect texture, plus they have a mild flavor that takes on whatever sauce you’re using… similar to regular pasta. Zucchini noodles are also super easy to make. There are a few different methods depending on what kitchen tools you on hand:

  1. Spiralizer: The easiest way (and my preferred method) is to use a spiralizer to make your zucchini noodles. You can make them whatever size you like, but for fettuccine noodles I would use blade A with the Inspiralizer or the straight blade with the Paderno.
  2. Vegetable peeler: If you don’t have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons by sliding the peeler down the zucchini lengthwise.
  3. Mandoline slicer: Another option is to use a mandoline with the julienne blade. I feel like I’m always seeing people cut themselves when they use this slicer so be super careful!

If you don’t have any of these tools or just want to take a shortcut, you can buy prepared zucchini noodles from the store. Look for them in the produce section with other pre-chopped veggies/fruits.

Cauliflower alfredo sauce drizzling over zucchini noodles and mushrooms.

How to Make Cauliflower Alfredo Sauce

Roast garlic – If you haven’t already, you’ll need to roast the garlic. It’s really easy and makes the sauce so flavorful.

Steam cauliflower – While the garlic is roasting, steam your cauliflower.  Place cauliflower florets in a steam basket or colander within a pot. Cover the bottom of the pot with about 1/2 inch of water. Bring the water to a simmer, cover the pot and steam the cauliflower until soft.

Mix – Place steamed cauliflower, almond milk, roasted garlic cloves, nutritional yeast, oil, salt and pepper into a blender or food processor. Blend until smooth. You want the sauce to be the same consistency as traditional alfredo sauce so add more almond milk to thin if needed.

Zucchini noodle alfredo in a skillet.

Assembling the Pasta

Once the noodles are prepped and the sauce is made, it’s go time!

Cook vegetables – In an extra-large skillet over medium heat, add the oil, onions and mushrooms. Sauté for 3-5 minutes or until the onions are fragrant and the mushrooms have softened.

Cook zoodles – Add the zucchini noodles to the pan with the vegetables and cook until the noodles are hot and al dente – about 3-5 minutes. Drain any excess liquid from the pan as needed.

Mix in sauce – Add the cauliflower sauce and any remaining cauliflower florets to the pan and mix well to combine. Heat until pasta is warm.

Serve – Top the pasta with a sprinkle of extra chopped onion and season with salt and pepper to taste. Enjoy!

Fork on a plate of zucchini noodle alfredo.

More Zoodle Recipes to Try:

If you make this zucchini noodle fettuccine be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Fork on a plate of zucchini noodle alfredo.

Zucchini Noodle Fettuccine

Brittany Mullins
Healthy fettuccine alfredo made with zoodles instead of regular pasta noodles. It's low carb, packed with veggies and much lighter than traditional fettuccine alfredo.
4.75 from 8 votes
Prep Time 15 mins
Cook Time 15 mins
Course Lunch/Dinner
Cuisine Italian
Servings 2
Calories 151 kcal

Ingredients
  

  • Cauliflower Alfredo Sauce
  • 1 1/2 cups steamed cauliflower florets
  • ⅓ - ½ cup unsweetened almond milk
  • 2 cloves roasted garlic or 1 clove raw garlic minced
  • 1 Tablespoon nutritional yeast
  • 1 Tablespoon olive or avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • Zucchini Pasta
  • 1 teaspoon olive or avocado oil
  • 1/4 cup red onion chopped
  • 4 baby portobella mushrooms sliced
  • 2 medium-large zucchini squash
  • 1/2 cup steamed cauliflower florets
  • fresh parsley for garnish

Instructions
 

  • Steam cauliflower: Steam cauliflower if you haven’t already. Steam 2 cups, 1 1/2 cups for the sauce and 1/2 cup for the pasta.
  • Make zoodles: While cauliflower is steaming, make fettuccine noodles by spiralizing your zucchini using the correct blade (Paderno = straight blade, Inspiralizer = blade A). Set noodles aside.
  • Make sauce: Prepare cauliflower alfredo sauce by placing 1 1/2 cups steamed cauliflower, 1/3 cup almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like regular alfredo sauce) but not too thick so add a bit more almond milk, if needed. Set aside.
  • Sauté veggies: In an extra-large skillet over medium heat, add a little oil, onions and mushrooms. Sauté for 3-5 minutes or until onions are fragrant and mushrooms has softened.
  • Add zoodles: Add zucchini noodles to the pan and cook until noodles are hot and al dente, about 1-5 minutes more. Drain any excess liquid from the pan if needed. Add cauliflower sauce and remaining cauliflower florets to pan and mix well to combine. Toss well until all noodles are coated with sauce. Heat until pasta is just warm and ready to serve.
  • Serve: Garnish pasta with chopped parsley, season with salt and pepper and serve.

Nutrition

Serving: 1/2 recipeCalories: 151kcalCarbohydrates: 17gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 668mgFiber: 6gSugar: 6g
Keyword Zucchini Noodle Fettuccine
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Recipe Rating




    43 comments
    1. Amanda
      April 19, 2021 AT 11:12 am

      5 stars
      This is going to be in my weeknight rotation for sure! Absolutely delicious and I appreciate that the Alfredo sauce was cashew free too!

      1. Brittany Mullins
        April 19, 2021 AT 11:46 am

        So glad this recipe was a hit, Amanda! Thanks for the review. I really appreciate it.

    2. Lizzy Beller
      March 7, 2021 AT 8:29 am

      5 stars
      I am so glad I found your food blog. Being that my body does not bode well with gluten, dairy, or meat. It has been so hard to find recipes that for my diet. This has become one of my favorite recipes. Easy to make, DELICIOUS and quick. If you steam the cauliflower ahead of time. Thank you so so much for sharing all your discoveries. I have been exploring and creating new recipes as well! It would be amazing if you could have a section called vegan gluten free so I can find recipes a bit easier. If not I will keep snooping around ☺️.

      1. Brittany Mullins
        March 7, 2021 AT 9:23 pm

        Ahh yay!! So glad you found my blog too! I’m glad you loved this recipe. Thanks for the review, Lizzy. I so appreciate it!

    3. Alyssa
      January 30, 2021 AT 3:49 pm

      This looks delicious! How do you recommend storing leftovers?

      1. Brittany Mullins
        February 1, 2021 AT 12:59 am

        The sauce will keep for 3-5 days in an airtight container in the fridge. It may thicken as it sits so feel free to add a little more almond milk when reheating.

    4. Aileen
      January 24, 2021 AT 10:46 am

      4 stars
      What a healthy alternative to Fettuccine Alfredo! My best friend grew up loving Alfredo sauce but after turning Vegan 20 years ago, she has not had it since! So, we gave this a try and were blown away on how delicious it was, yet still so nutritious. I am not a fan of zucchini noodles so I substituted edamame-based fettuccine for more protein and it was yummy!

      1. Brittany Mullins
        January 24, 2021 AT 8:10 pm

        Woo!! That makes me so happy to hear. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Crystal
      January 20, 2021 AT 10:23 pm

      5 stars
      I made this tonight and this recipe is a keeper! I will never go back to regular Alfredo again! Simply delish 🙂

      1. Brittany Mullins
        January 21, 2021 AT 6:38 pm

        Woo! This makes me so happy to hear, Crystal! I really appreciate you coming back to leave a comment and star rating as well!

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