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. Kari
      September 24, 2018 AT 4:51 pm

      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?

      1. Brittany Mullins
        September 24, 2018 AT 7:49 pm

        You can use whatever milk you typically use, regular or non dairy.

    2. allie
      March 2, 2017 AT 9:07 am

      Beautiful dish! Love how creamy this alfredo sauce is. Super recipe and going on our menu rotation.

    3. Victoria
      May 28, 2016 AT 12:00 pm

      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!

    4. jess
      March 21, 2016 AT 7:29 am

      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!

      1. Brittany Mullins
        March 21, 2016 AT 10:57 am

        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!

      2. Kate | HappyForks.com
        March 21, 2016 AT 10:47 am

        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!

    5. Rachel – The Castejons
      March 17, 2016 AT 8:00 pm

      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 🙂

      1. Brittany Mullins
        March 22, 2016 AT 9:02 am

        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

    6. athleticavocado
      March 17, 2016 AT 5:34 pm

      That cauliflower sauce is pure genius! Is this whole 30 approved too!?

      1. Brittany Mullins
        March 17, 2016 AT 10:08 pm

        Thank you! And yup, I’m pretty sure the recipe would be considered whole 30 approved!

    7. Carolyn Smith
      March 17, 2016 AT 11:49 am

      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.

      1. Brittany Mullins
        March 17, 2016 AT 1:18 pm

        Of course! I love sharing these recipes and hope you enjoy them. Be sure to let me know how the cauliflower alfredo sauce turns out with the chicken added!

    8. Nikki
      March 16, 2016 AT 10:32 pm

      Yum! Definitely going to give this a try soon!

    9. Sylvie
      March 16, 2016 AT 10:27 pm

      I’m a huge fan of cauliflower too, it’s great for so many things!

    10. Lauren @ The Bikini Experiment
      March 16, 2016 AT 3:44 pm

      What a great combo and quick and easy to make. Perfect using the cauliflower for the Alfredo!

    11. Sarah
      March 16, 2016 AT 8:52 am

      This is so smart!

    12. Cate O’Malley
      March 16, 2016 AT 8:30 am

      Love this twist on Alfredo!

    13. Samantha @ What’s Up, USANA?
      March 15, 2016 AT 3:19 pm

      What a great idea! 🙂

    14. Sara
      March 15, 2016 AT 2:44 pm

      Thanks. Good

    15. Tammy
      March 15, 2016 AT 1:23 pm

      I cannot wait to try this!

    16. cleaneatingveggiegirl
      March 15, 2016 AT 10:06 am

      I am loving on cauliflower lately! We must be thinking a like because my recipe today contains cauliflower “gravy!” 😉

    17. Katie @ adultingdaily
      March 15, 2016 AT 9:44 am

      This looks so delicious! I never thought of using cauliflower to make an alfredo sauce but I can’t wait to try this out! A perfect light, spring recipe

    18. Sam @ Barrister’s Beet
      March 15, 2016 AT 9:00 am

      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.

    19. Sarah | Well and Full
      March 15, 2016 AT 8:30 am

      I love that you paired a rich and creamy alfredo sauce with light and fresh zucchini noodles! So smart!!

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