Paleo Garlic Alfredo Zoodles

As much as I love these spiralized vegetables, I am still a big fan of carbs. I can’t help myself. I believe that by eating a healthy amount of carbs, I become a happier person. Therefore, I do a 50/50 mix of zoodles and noodles. If that’s not your thing, that’s ok. Adjust as needed! And if you ever have any questions about substitutions, please ask! 


2 Zucchinis, spiralized

8oz Whole wheat linguini, cooked per instructions

Olive oil

6 Garlic cloves, minced

1 small Yellow onion, diced

2 cups Vegetable broth

1/2 cup Cashews, soaked in warm water for 1 hour and drained

1 Tbsp Coconut oil

3+ Tbsp Nutrional yeast or parmesan cheese
For Garlic Basil Eggplant:

1 Eggplant, diced

Olive oil

4 Garlic cloves, minced 

3 Basil leaves


Step 1: Sautè onions in olive oil until translucent. Add garlic and cook until fragrant.

Step 2: Add broth and let simmer until about half of the liquid has evaporated. 

Step 3: In a blender or food processor, add cashews, broth mixture, coconut oil, and nutritional yeast/cheese and pulse until smooth.

Step 4: Add zoodles and noodles to pan with olive oil. Season with salt and pepper if desired. 

Step 5: Toss in garlic Alfredo sauce and top with more nutritional yeast/parmesan cheese if you want!

For Garlic Basil eggplant:

Preheat oven to 375°F

Step 1: Toss eggplant in olive oil and garic.

Step 2: Put eggplant on cooking sheet and top with basil leaves. Bake for 20 minutes, flipping mixtire half way through.

Step 3: Crumble basil leaves over eggplant. Serve!


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