jul-aug-2019

Avocado Alfredo with Zucchini Noodles Cook Time: 8 minutes Difficulty: Easy Makes up to 4 servings Ingredients • 1 large avocado • 1/4 cup nutritional yeast • Pinch of sea salt • Pinch of cracked pepper • 1/2 teaspoon garlic powder • 1 cup fresh basil • 4 –1/2 cup Almond Breeze ® Unsweetened Almondmilk (depending on consistency) • 4 medium zucchini • 1 tablespoon olive oil • 2 garlic cloves minced • 1/2 teaspoon red pepper flakes Directions 1. Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almondmilk. Process on high until smooth and creamy. Depending on the size of your avocado, you might need to add more almondmilk. Add additional almondmilk 1 tablespoon at a time, until you reach the consistency of a soft pudding. 2. Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 60 seconds. Add zucchini noodles and sauté until just tender, about 2–3 minutes. 3. Transfer zucchini noodles to a bowl and top with sauce. Toss with salad tongs until all the noodles are evenly coated. Divide evenly among four dishes and serve! NEWS IN A NUTSHELL Recipe credit: Simply Quinoa 1 8 A L M O N D F A C T S