Raw Zucchini Pasta with Alfredo Sauce

2 servings

10 minutes

Raw zucchini pasta with Alfredo sauce is a light and exquisite dish that offers freshness and rich flavor. The base of the pasta consists of tender strips of zucchini, while the creamy sauce is made from soaked cashews, creating a velvety texture without dairy. Lemon juice adds bright acidity, and garlic and soy sauce enrich the flavor with umami notes. Mushrooms add a meaty texture, while fresh herbs complete the composition with lightness and aroma. This dish is perfect for those who follow a healthy lifestyle or want to try new gastronomic combinations. Inspired by Italian cuisine, it retains its traditional richness of flavors but in a plant-based version. Ideal for a summer dinner or light snack!

Energy value per serving

• Calories: 543
• Proteins: 16.2g
• Fats: 47.6g
• Carbohydrates: 12.6g

Ingredients

• Zucchini: 0.5 pc
• Cashew: 0.5 glass
• Champignons: 3 pc
• Lemon juice: 10 ml
• Soy sauce: 1 tbsp
• Olive oil: 2 tbsp
• Garlic: 1 clove
• Green: to taste

Cooking steps

1. Soak the cashews for 6 hours in advance.

   Required ingredients:

   • Cashew: 0.5 glass

2. Mix cashews with lemon juice, soy sauce, oil, garlic, and pepper

   Required ingredients:

   • Cashew: 0.5 glass
   • Lemon juice: 10 ml
   • Soy sauce: 1 tablespoon
   • Olive oil: 2 tablespoons
   • Garlic: 1 clove
   • Green:  to taste

3. Chop the greens and mushrooms

   Required ingredients:

   • Green:  to taste
   • Champignons: 3 pieces

4. Toss zucchini noodles with sauce, mushrooms, and herbs. Enjoy this light recipe!

   Required ingredients:

   • Zucchini: 0.5 piece
   • Champignons: 3 pieces
   • Green:  to taste