Hellooooo. Are you all watching football today? That's all I've been doing this weekend. And that's ok with me. I had lofty goals this weekend, like going on a hike and maybe dinner at my favorite local Mexican place (that still may happen... fingers crossed), but 1) it's so dreary and wet and 2) football.
I made this for dinner Friday night. It was, simply, amazing. Zoodles (zucchini noodles) are my favorite substitute for regular pasta. Using zoodles cuts the calories/ carbs dramatically and still tastes great if done correctly. Plus, a little bacon never hurt nobody. Especially alfredo.
The real star of this dish, however, is the healthy alfredo sauce. The key to this sauce is using cauliflower as the base. OH MY WORD. I was skeptical, but maaaaan it works guys. Is it exactly like regular alfredo made with flour, tons of butter and cream? No. But with the addition of garlic, seasoning, a touch of cream and butter, whirled together in a blender until it's totally creamy smooth and soft, it does not taste like cauliflower anymore. It's an insanely good cream sauce. I could eat this with a spoon. And if Kris raves about it, I know it's something special. Plus, I mean, it's way better for you. There is that.
I added a few cherry tomatoes at the last second and about a cup of leftover shredded chicken, but that's totally optional. Add whatever your hungry heart desires, and zoodle away friends.
Zoodles with Healthy Alfredo
3 medium zucchini
5 strips bacon
1/2 recipe healthy alfredo sauce
1/4 cup parmesan cheese
1 cup shredded chicken (optional)
1 small handful cherry tomatoes (optional)
S & P
Cut zucchini into "noodles" using a spiralizer, julienne slicer or other tool. Lay out on paper towels and sprinkle lightly with salt. Allow to drain for at least 20 minutes, then gently pat as much moisture out as possible with more towels. Meanwhile, cook bacon in a pan on medium to medium-low until crispy, then remove and drain on a paper towel. Crumble into bite sized pieces. Drain grease from pan, but leave about 1 tablespoon. Add zucchini noodles and saute until just soft. Add bacon, chicken, sauce, cheese and tomatoes and toss to combine. season to taste. Serve hot with extra sauce for drizzling.
(adapted from Pinch of Yum)
1 large head cauliflower
4 teaspoons garlic, minced (about 4 whole cloves)
3/4-1 teaspoon salt (to taste)
1/4-1/2 teaspoon pepper
1 Tablespoon butter
1/2 cup heavy cream
1 cup water
Cut cauliflower head into small pieces and steam until very tender. Add all ingredients to blender and blend until very smooth. You may need more liquid depending on your blender and how thin or thick you want your sauce; I left mine pretty thick. Test seasoning and adjust salt and pepper as needed.
*I only used about half the sauce and froze the rest. I have yet to reheat it, but many others report success.