What would you give to eat a plate of comforting Fettuccine Alfredo without suffering the ill effects of cheese, butter or wheat? What if I told you I had a recipe for you that would taste scrumptious and satisfy while saving you the sinus congestion, tummy trouble or brain fog that so many people these days suffer when eating traditional comfort foods such as pasta and pizza? Here is a comforting pasta made without dairy or grain. This recipe fits into the category of Paleo and relies on an inexpensive kitchen tool called a Spiralizer, which you can purchase online for $15-30. Here is the version I have, pictured here. The Spiralizer makes long noodles out of your vegetables – now how cool is that? Children love this and so do adults.
Summer squash is at its peak right now and zucchinis have a mild flavor that is perfectly suited to making your noodles. I have tossed zucchini “spaghetti” with a good olive oil, a spritz of fresh lemon, some minced garlic, and sea salt. I have thinly sliced the zucchini to make a lasagna noodle, covered with tomato sauce and a macadamia nut cheese (you could use ricotta and mozzarella though, if you are fine with dairy) and anything else you love in your lasagna. This recipe calls for a nice zucchini noodle, and can be prepared raw or you can sauté your noodles first, which is how I prefer it.
By the way, Fettuccini Alfredo is reported to have been created by an Italian chef and restaurant owner, Alfredo DiLelio, to please his expectant wife. He expanded on the country pasta dish known as Fettuccini al Burro, pasta with butter. Brought to the U.S. by silent screen stars, Mary Pickford and Douglas Fairbanks, it rather epitomizes indulgence and comfort in the form of a meal. I had a dish of it my last night in Rome last year, down by the train station. It was divine. This version is an astonishingly blissful taste sensation, quite equal to that Italian meal.
- 2-3 zucchinis
- 3/4 c frozen peas
- 3 slices thick-slab nitrite-free bacon
- 1-2 Tbs olive oil or ghee
- 1/2 c raw macadamia or pine nuts
- 1/2 c raw cashews
- 1/4 c fresh lemon juice, or more to taste
- 1/2 tsp Celtic sea salt
- 1 medium garlic clove, minced
- fresh cracked pepper to taste
- Preheat oven to 425. Place 3 slices of bacon in small baking dish and cook for 15-20 minutes until cooked through to taste. Drain cooked bacon on paper towel and slice or chop into small pieces. While bacon is cooking prepare the sauce and noodles.
- Remove peas from freezer and set aside.
- Combine all ingredients except the zucchini, peas, bacon and oil, into food processor fitted with S-blade, and process until smooth. Use a rubber spatula to scrape down bits of nuts from the side of the bowl and add up to 1/4 c water, or more lemon juice, as needed to make a smooth and creamy consistency.
- Spiralize the zucchini now. Heat a large sauté pan with 1 Tbs oil or ghee and add some of the noodles (you may have to sauté zucchini in batches.) Place cooked zucchini into a large mixing bowl or salad bowl. When you are cooking your last batch of zucchini, add the peas and allow to steam/sauté until warm. Transfer to the large bowl, add sauce and toss to cover. Add bacon to pasta and toss to combine. Serve, sprinkle with fresh cracked pepper, and enjoy!
- You may garnish with fresh curly parsley or an assortment of edible flowers from your garden. I gathered calendula and nasturtiums from my garden for the accompanying photograph. Nasturtiums are slightly peppery and piquant, a wonderful flavor accompaniment to the alfredo sauce. Another option if you don't have these sorts of bright flowers is to add some red chili pepper flakes.