Zucchini Noodle Fettuccine with Cauliflower Alfredo

This healthy fettuccine alfredo recipe features a base of spiralized zucchini noodles with a creamy cauliflower alfredo sauce. It’s a quick and easy dinner idea that’s packed with veggies and much lighter than regular fettuccine alfredo.

Quick and easy dinner idea that's packed with veggies and much lighter than regular fettuccine alfredo.

Cauliflower is changing the game when it comes to making healthy comfort food. I mean I’ve made a cauliflower pizza crust, cauliflower rice and even cauliflower popcorn. It’s crazy how versitale cauliflower truly is.

Spiralized zucchini noodles with a creamy cauliflower alfredo sauce

And it’s super creamy too. I actually just realized how creamy cauliflower gets when blended this winter when I made a cauliflower soup. Isaac was eating it and mentioned that the soup tasted amazingly rich and creamy without any actual cream. This got my wheels turning and I started experimenting with using cauliflower for a cream-based pasta sauce.

The blended cauliflower with almond milk and seasonings worked like a charm and even fooled a few of my taste-testers who couldn’t believe the zucchini noodle pasta didn’t have any cheese! It’s so rich.

Quick and easy dinner idea that's packed with veggies and much lighter than regular fettuccine alfredo.

If you’re craving a big bowl of creamy pasta, but want to keep your meal a little on the lighter side this recipe is for you! It’s 100% dairy-free, vegan, loaded with a ton of veggies and most importantly DELISH! It’s my new favorite pasta recipe.

Quick and easy dinner idea that's packed with veggies and much lighter than regular fettuccine alfredo.

Most of the steamed cauliflower is blended into the sauce, but I think it’s nice to leave a few florets out for texture. I also used baby bella mushrooms and onions to add an extra bit of flavor and color to the pasta. Feel free to experiment and add any veggies or protein you’d like. I loved it with the mushrooms, but next time I make it I might add some cooked shrimp for an extra boost of protein.

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zucchini cauliflower fettuccine Alfredo in a bowl with a fork and burgundy napkin. Purple onion chopped on a wooden cutting board in the background.

Zucchini Noodle Fettuccine with Cauliflower Alfredo


A quick and easy dinner idea that’s packed with veggies and much lighter than regular fettuccine alfredo.


  • 2 cups steamed cauliflower, divided 1 1/2 cups for sauce, 1/2 cup for pasta dish
  • 1/41/3 cup unsweetened original Almond Breeze almondmilk
  • 2 cloves roasted garlic
  • 1 Tablespoon nutritional yeast
  • 1/21 Tablespoon olive or avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup red onion, chopped
  • 4 baby bella mushrooms, sliced
  • 2 medium-large zucchini squash
  • fresh basil and chopped red onion (optional for serving)


  1. Steam cauliflower if you haven’t already.
  2. While cauliflower is steaming, make fettuccine noodles by spiralizing your zucchini using the correct blade (Paderno = straight blade, Inspiralizer = blade A). Set noodles aside.
  3. Prepare cauliflower alfredo sauce but placing 1 1/2 cups steamed cauliflower, 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.
  4. In a 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 zucchini noodles to the pan and cook until noodles are hot and al dente, about 3-5 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 warm and ready to serve.
  5. Serve with a sprinkle of extra chopped onion. Season with salt and pepper to taste.


  • Serving Size: 1/2 recipe
  • Calories: 169
  • Sugar: 8g
  • Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 8g
  • Protein: 10g

Zucchini Noodle Fettuccine with Cauliflower Alfredo

If you decide to try the recipe please let me know how it turns out in the comment section or better yet, share a photo via social media. Don’t forget to tag me (@eatingbirdfood) so that I see it. 🙂


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  1. I am allergic to tree nuts. Peanuts (as they are legumes), coconut (which is a fruit) & seeds are ok, but no nuts! What can I use instead of Almond milk?

  2. I made this and it was delicious!
    The sauce tasted like a creamy Parmesan cheese. This going to be a regular in my house. Thank you so much for sharing this tasty recipe!

  3. let’s say I wanted to add a little cheese, for protein, to this, but still want to keep the calorie count low- what kind and how much and where/where would you suggest adding it? BTW this looks amazing and I’m so buying the ingredients today to make it!

    • Hey Jess. If you’re looking for extra protein beans would be a great addition. If you want to add extra flavor and creaminess with cheese. I’d probably go with a couple tablespoons of cream cheese, goat cheese or parmesan. Just add these into the blended sauce. Or you could top the whole dish with a little goat cheese or parmesan. Let me know how it turns out for you!

    • How about adding some cooked peas (green peas / chickpeas) or tofu? You will get more protein and keep recipe vegan. It is a joke obviously but If I was eating dairy I would probably skip almond milk and use some kind of cream cheese + water for the sauce to keep it light. Btw, I recommend adding a teaspoon of mustard to original recipe. It’ll spice up whole thing nicely!

  4. Brittany, I have been following your blog work for several years, even when we still lived in a studio apartment in Spain with a kitchen so small you could hardly make toast! And forget about an oven. I saved all the recipes I was excited to make with new (to me) ingredients when we moved back to the USA. Fun Fact: the first time I ever heard of quinoa was here! Watching you go all the way to the white house is so cool. Not that you need any pushing from me, but keep it up! I can’t wait to see where you go 🙂

    • Hi Rachel. Thank you for such a sweet and thoughtful comment. I really appreciate it. I love hearing that you’ve been following along for so long and saved many of my recipes. It’s people like you who I write this blog for so thank you! <3

  5. I love that you let us have these awesome new recipes for free, Brittany! Cauliflower pizza crust rocks; I will try the Cauliflower Alfredo sauce soon- bet it would also be great for us that eat chicken breast meat still yet.
    Have a great week.

  6. I can’t wait to try this! I, too, love using cauliflower as a creamy substitute in recipes. I recently made a pasta dish using blended cauliflower and cashews as the “cream” sauce, with pasta, kale and onions to round out the dish. It was so good! As always, your photos are stunning too.

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