Keto Zucchini Noodle Alfredo

Keto Zucchini Noodle Alfredo

Pasta. How I miss thee.

I used to joke that I was born in the wrong country, and was sure that I was part Italian. This dish will let you snuggle down with a big cheesy bowl of noodles and eat to your hearts content. You won’t feel stodgy and over loaded like you did after eating pasta, I promise.

What you will feel is ready to go back for seconds. The original Alfredo Sauce recipe was the lowest of low carb sauces EVER.

I don’t know if the Roman restauranteur Alfredo di Lelio, who created it for his pregnant wife, knew that at the time. But excellent work Alfredo.

It consisted of butter and cheese, with a dash of salt. Sadly, it also required fettuccine, but we’ll forgive that. This recipe is a bit different from the original and you won’t find many film stars travelling to my house to eat it, but they would if they had a chance to experience this luscious, yet light version. (If there are any film stars reading this… )

Enjoy!

Preparation time

Hands-on:    20 minutes
Overall:     20 minutes

Nutritional values (about ⅔ cup sauce + zoodles)

Total Carbs	8.9	grams
Fiber	1.6	grams
Net Carbs	7.3	grams
Protein	15.5	grams
Fat	73.2	grams
of which Saturated	43	grams
Energy	742	kcal
Magnesium	48	mg (12% RDA)
Potassium	525	mg (26% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (8%), fat (88%)

Ingredients (makes 8 servings)

• 1.2 kg (2.65 lb) zucchini, spiralised - use 1 small 150 g (5.3 oz) zucchini per serving
• 4 tbsp extra virgin olive oil (1 tbsp for every 2 zucchini/ servings)

Keto Alfredo Sauce:

• 2 cloves garlic, minced
• ¾ cup unsalted butter (170 g/ 6 oz)
• 1 ½ pints heavy cream (700 ml)
• 6 ounces cream cheese (170 g)
• 6 ounces Parmesan cheese (170 g)
• ¾ cup grated cheddar cheese (85 g/ 3 oz)
• 1 tsp chopped oregano
• 1 tbsp chopped basil
• salt and pepper to taste

Instructions

1. Prepare the zucchini noodles using a spiraliser.
2. Place the spiralised zucchini into a colander over the sink. Sprinkle with salt and leave to drain.
3. Add the butter to a pan and melt. Add the garlic and cook gently until soft. Add the cream and bring to a simmer.
4. Add the cream cheese and quarter of the shredded cheeses and stir well until the cheese has completely melted.
5. Keep adding the shredded cheese in batches until it is all melted and you have a smooth, creamy sauce. It will seem like the cheese will never melt. Don’t get panicked and turn up the heat, just keep up the stirring and I promise it will happen.
6. Add the herbs and mix through. Take sauce off the heat to sit and thicken slightly. Stir every now and then to stop a skin forming.
7. Pat the zoodles dry with a paper towel. Pour your olive oil into a frypan and heat. Toss zoodles in the oil and sauté very quickly, about 1 or 2 minutes, until just softened. Do not overcook the zoodles or they will become watery and mushy.
8. Place the zoodles in a large serving dish and toss with the Alfredo sauce. Finish off with some grated parmesan, a sprinkle of black pepper and some fresh basil. Serve immediately, or let the sauce cool down, cover and refrigerate for up to 5 days. Serve with freshly prepared zucchini noodles.

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