20-Minute Alfredo Sauce Zucchini Noodles
A refreshing, protein-rich raw vegan pasta made with spiralized zucchini, lemony veggies, and creamy hemp seed alfredo. Packed with fiber, omega-3s, and healthy fats, it’s a light yet satisfying dish ready in 20 minutes. Perfect for quick meals, meal prep, or a nourishing lunch or dinner.
Equipment
- Spiralizer or vegetable peeler – 1
- Large mixing bowl (1)
- Small bowl – 1
- Food processor (for hemp seed alfredo and optional vegan parmesan) – 1
- Measuring spoons – set
Ingredients
- 4 medium zucchini ends trimmed
- 1 red bell pepper seeded and julienned
- 2 heaping cups baby spinach thinly sliced
- 1 lemon juiced (about 2 tablespoons)
- 1 recipe Hemp Seed Alfredo Sauce
- Small handful fresh basil leaves thinly sliced
- Sea salt to taste
- Freshly ground black pepper to taste
- Vegan parmesan optional, for garnish
Instructions
- Spiralize the Zucchini Noodles: Begin by preparing your zucchini. Trim off both ends to remove the tough stem and blossom tips. Using a spiralizer, carefully turn each zucchini into long, thin noodles that resemble spaghetti. If you don’t have a spiralizer, use a vegetable peeler to shave the zucchini lengthwise into wide ribbons. Aim for uniform thickness so the noodles marinate and coat evenly. Place the zucchini noodles in a large mixing bowl and gently fluff them with your hands to separate any strands that stick together.
- Prep the Fresh Vegetables: Next, prepare the red bell pepper and spinach. Remove the seeds and membranes from the bell pepper, then slice it into thin, matchstick-like julienne strips. Wash and dry the baby spinach, then chiffonade it by stacking the leaves, rolling them tightly, and slicing them into very thin ribbons. This ensures the spinach blends beautifully with the noodles without overwhelming the texture. Add both the bell pepper and spinach directly into the bowl with the zucchini noodles.
- Marinate with Lemon Juice: Squeeze the juice of one fresh lemon over the zucchini, bell pepper, and spinach. Gently toss the vegetables with your hands or a large spoon to coat every strand and piece in the tangy citrus juice. Let the mixture sit for about 10 minutes. This short marination time allows the zucchini and spinach to soften slightly and absorb the bright lemon flavor, enhancing the overall freshness and taste of the dish.
- Prepare the Hemp Seed Alfredo Sauce: While the vegetables are marinating, prepare the hemp seed alfredo sauce. In a high-speed blender or food processor, combine hemp seeds, a splash of water or plant-based milk, a touch of garlic, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings to achieve a perfectly balanced, nutty, and tangy sauce. The hemp seeds provide a rich source of plant-based protein, omega-3s, and healthy fats, giving this pasta its signature creamy texture without any dairy.
- Combine Pasta with Sauce: Once the vegetables have marinated, add the freshly chiffonaded basil leaves to the bowl.Pour as much hemp seed alfredo sauce over the zucchini noodles as you like. Using tongs or two large spoons, gently toss the noodles, peppers, spinach, and basil together. Ensure every strand of zucchini is coated evenly with the creamy sauce, but avoid overmixing to keep the noodles fresh and crisp. Taste a small bite and season with sea salt and freshly ground black pepper as needed.
- Garnish with Vegan Parmesan (Optional): For an added layer of flavor, sprinkle a small amount of vegan parmesan over the top. You can either use store-bought vegan parmesan or make a quick homemade version by processing raw cashews, nutritional yeast, and a pinch of salt until it resembles finely grated cheese. This adds a slightly nutty, cheesy finish that complements the creamy hemp seed sauce perfectly.
- Serve Immediately: Divide the zucchini pasta evenly between serving bowls. Serve it immediately while the noodles are fresh and crisp. The combination of tangy lemon, fresh veggies, aromatic basil, and creamy hemp seed sauce creates a dish that is satisfying, nutrient-dense, and visually appealing. Enjoy this raw vegan zucchini pasta as a quick lunch, a light dinner, or a make-ahead meal for busy days.
Notes
- Use fresh, firm zucchini for best texture—soft or overripe zucchini can become watery.
- Marinating the noodles in lemon juice not only adds flavor but helps soften them slightly.
- Hemp seed alfredo can be prepared ahead and stored in the fridge for up to 3 days.
- Adjust the sauce quantity to your preference; more sauce makes it creamier, less keeps it light.
- Experiment with additional vegetables like cherry tomatoes, shredded carrots, or cucumber ribbons for extra color and nutrients.
- Optional vegan parmesan adds a cheesy, nutty finish but can be skipped for a raw, lower-fat version.