Description
A healthy and creamy alternative to traditional Alfredo, this Zucchini Noodle Alfredo with Mushrooms is low-carb, flavorful, and perfect for a light dinner.
Ingredients
Units
Scale
- 2 medium zucchinis, spiralized
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (cremini or button)
- 2 cloves garlic, minced
- 1/2 cup unsweetened almond milk or regular milk
- 1/2 cup grated Parmesan cheese (or vegan alternative)
- 1 tablespoon cream cheese (or vegan cream cheese)
- Salt and black pepper to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Spiralize the zucchinis and set aside on paper towels to absorb moisture.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned and tender, about 5-7 minutes.
- Add garlic and cook for another 1-2 minutes until fragrant.
- Reduce heat to low and stir in almond milk, Parmesan cheese, and cream cheese. Stir until the sauce is smooth and heated through.
- Season with salt and black pepper to taste.
- Add zucchini noodles and toss gently to coat with the Alfredo sauce. Cook for 2-3 minutes until just tender but not mushy.
- Serve immediately, garnished with chopped parsley if desired.
Notes
- Do not overcook the zucchini noodles to avoid sogginess.
- Use dairy-free cheese to make it fully vegan.
- Top with extra Parmesan for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
