RECIPE: fettucini alfredo

1 very large zucchini (per person)

1/4 teaspoon sea salt

Using a spiralizer on the smallest setting, attach the zucchini and spiralize into noodles. Put the noodles in a colander and sprinkle the sea salt, to mix. Let the water drain and soften the noodles. Place over a bowl to catch the water while you work on the creamy sauce. (Alternatively, you could use a vegetable peeler to create ribbons from the zucchini, which actually create more fettucini-like noodles)

1 handful of cashews

juice from half a lemon

coconut water to cover the blades of blender

1 shake of sea salt

1 clove of garlic (optional)

1-2 teaspoons agave

Combine everything in a high speed blender and blend to combine until a smooth sauce is created. 

I made this without the garlic and it was absolutely delicious. It resembled raw cheesecake as they are essentially the same ingredients. However, combined with the remaining ingredients (below) it really provides the delicious, creamy alfredo experience.

Fettucini

Alfredo Sauce

5-10 cherry tomatoes, halved

handful of fresh basil leaves

1 cup sugar snap peas, chopped (optional)

handful fresh oregano
handful of pine nuts

Combine in a dish and serve. Delicious. So simple.