Basil Alfredo Pasta
A creamy, plant-based zucchini noodle dish loaded with fiber, protein, and fresh flavors. Quick to prepare and naturally low in carbs, this dairy-free, vegan-friendly meal is perfect for a light lunch, easy dinner, or meal-prep option. Topped with juicy cherry tomatoes and fresh basil, it’s as delicious as it is nutritious.
Equipment
- 1 Spiralizer or Mandolin Slicer
- 1 high-powered blender
- 1 large mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 medium zucchini about 600g, spiralized
- 1 cup 150g cherry tomatoes, halved
- ½ cup 100g butter beans
- ½ cup 65g raw cashews, soaked overnight (or extra butter beans for nut-free)
- ½ cup ~30g fresh basil leaves, packed
- ¼ cup 65mL unsweetened dairy-free milk
- 1 lemon zest and juice
- ¼ cup 12g nutritional yeast
- 1 clove garlic
- 1 tsp onion powder optional
- Pinch of salt
Instructions
- Prepare the Zucchini Noodles: Start by washing your zucchini thoroughly under cold running water to remove any dirt or impurities. Trim off both ends, then either spiralize using a spiralizer or julienne with a mandolin slicer to create long, thin noodles, often called “zoodles.” Place the zoodles in a large mixing bowl, making sure they are spread out evenly to prevent clumping. This will serve as the base for your creamy sauce.
- Prepare the Cherry Tomatoes: Wash the cherry tomatoes and pat them dry. Cut about three-quarters of the tomatoes in half and leave the rest whole or halved for garnish. Keeping some whole adds texture and visual appeal when serving. Set aside the tomatoes in a separate small bowl until later.
- Soak and Prepare the Cashews: If you haven’t already, soak your raw cashews overnight in enough water to cover them completely. This softens the nuts and makes blending much easier, resulting in a smoother, creamier sauce. Drain and rinse the cashews before using. This step is crucial for achieving the rich, velvety texture of the sauce without using any dairy.
- Combine Sauce Ingredients in Blender: In a high-powered blender, add the soaked cashews, drained butter beans, fresh basil leaves, dairy-free milk, lemon zest, lemon juice, nutritional yeast, garlic clove, onion powder (if using), and a pinch of salt. Secure the lid tightly to avoid any spills.
- Blend Until Smooth and Creamy: Start blending on low speed, gradually increasing to high, until the mixture is completely smooth. The sauce should be thick, creamy, and free of any lumps. If your blender struggles to fully process the ingredients, add a small amount of water, one tablespoon at a time, until it reaches a pourable but still thick consistency. Taste and adjust seasoning with more salt or lemon juice as needed.
- Toss Zoodles with the Sauce: Pour the creamy cashew-butter bean sauce over the prepared zoodles in the large mixing bowl. Using tongs or two large spoons, gently toss the noodles to ensure each strand is evenly coated. Take care not to crush the noodles; the goal is to fully coat them while maintaining their structure and springy texture.
- Plate the Zoodles: Divide the coated zoodles onto serving plates, arranging them neatly for a visually appealing presentation.
- Garnish with Remaining Tomatoes: Top each plate with the reserved cherry tomatoes, either whole or halved. This adds a fresh burst of color, flavor, and juiciness that complements the creamy sauce.
- Optional Finishing Touches: If desired, add a few fresh basil leaves on top for an extra aroma and a sprinkle of nutritional yeast for a slightly cheesy flavor. You can also drizzle a tiny bit of olive oil for added richness, though the sauce is already creamy enough.
- Serve and Enjoy Immediately: This dish is best served fresh while the zoodles are crisp and the sauce is cool and creamy. Mix gently again just before eating to ensure each bite is coated in sauce. Enjoy this light, nourishing, and satisfying plant-based meal that’s perfect for a quick lunch or easy dinner.
Notes
- This recipe is entirely plant-based and naturally gluten-free, making it suitable for vegan and dairy-free diets.
- Zucchini noodles (zoodles) release water quickly; for a firmer texture, lightly salt and drain them before mixing with the sauce.
- Soaking cashews overnight ensures a creamy, smooth sauce, but if short on time, boiling for 10–15 minutes can soften them.
- Butter beans can be swapped for cannellini beans or even cooked chickpeas for variety.
- Nutritional yeast adds a subtle cheesy flavor; it can be omitted or replaced with a mild plant-based Parmesan for variation.
