In an effort to limit my dairy intake, (my ND actually wants me to stay away from it completely but I can’t completely give up cheese!), I’ve been playing around with things like cashew cream. I saw this amazing recipe from Bon Apetit for a creamy fettuccine pasta with fresh vegetables and wanted to see if I could do it dairy and grain-free.
I was so happy with the outcome of this dish. I lowered the amount of prosciutto the original recipe called for because it was a little too salty. You can leave it out completely for a fully vegan dish, and the sauce still tastes amazing. It is still a rich dish, but I love all of the fresh vegetables. In all of it’s richness I would expect it to ring in at over 1,000 calories but to my surprise each serving is only 340 calories!
I just love all of the vibrant green colors of this dish as we’re finally coming into Spring. Usually when I do a pasta dish, I use spaghetti squash, but since the dish already used so many green vegetables I thought zucchini noodles would compliment them well. If you’ve never made them before, they’re super easy. I like to blanch them quickly to help them soften a bit, but you could totally eat them raw too. You can use one of these handy (and cheap!) julienne slicers or a super cool spiral slicer. Either way will work, but I love the spiral slicer because you get long continuous strands that really resemble noodles and it also automatically discards the center of the vegetable so you are left with virtually no seeds.