I love a good pasta recipe, but as you know, I don’t want to clog my body up with all of the acid and pro-inflammatory Omega-6 fats in your standard fettuccini alfredo.
So it’s my mission to take delicious dishes that are highly acidic, and find ways to swap ingredients so you can enjoy them as part of the alkaline lifestyle.
Last time, I shared the 25 best foods for fiber, and a few of the foods in this recipe are on that list. It’s full of nutrients, meat-free, dairy-free, and free of all of the processed carbs you typically find in pasta dishes.
Once you try this sauce, you’re going to put this one into your regular dinner rotation. It’s so good, I promise you won’t miss the acidic version!
Give it a try and let me know what you think over on Facebook.
Alkaline Alfredo Pasta
INGREDIENTS [Serves 4]
Alfredo Cauliflower Sauce
1 head cauliflower, roughly chopped
1 yellow onion, sliced (about 1.5 cups)
1 clove garlic, pressed or finely chopped
2 tbsp. extra virgin olive oil
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
1 15oz. can of white beans (rinsed and drained) (I use Eden Organics)
1/3 cup vegetable broth (yeast free)
1 cup almond or coconut milk
1 tsp. lemon juice, fresh squeezed
¼ tsp. smoked paprika (substitute regular paprika if you can’t find smoked)
Black pepper to taste
2-4 zucchinis (based on how much you want to make), spiralized to make ‘pasta’
½ tbsp. of coconut oil (for zucchini flash sauté)
¼ cup filtered water
8 cups baby spinach
12 sun-dried tomatoes, thinly sliced
For Alfredo Cauliflower Sauce: Preheat oven to 400F. In a large bowl, mix together the chopped cauliflower, yellow onion, and garlic. Toss with extra virgin olive oil and sprinkle generously with sea salt. Place in a single layer on a baking sheet. Roast at 400F for 45-60 minutes, or until tender. Carefully remove from the oven.
Transfer mixture to a blender and add the white beans, vegetable broth, almond milk, lemon juice, smoked paprika, and a generous amount of black pepper. Blend until smooth and creamy. Adjust the consistency by adding more milk or broth. Season to taste. Set aside until needed.
For Pasta Noodles: Heat coconut oil in a large sauté pan. Add zucchini noodles, sea salt, and black pepper to the pan, stirring for 3-5 minutes until noodles are tender.
In a separate saucepan, place 1/4 cup water. Bring up to a medium-heat. Once boiling, add your spinach and stir until it is wilted, around 1-2 minutes. Next, add the sun-dried tomatoes and mix with spinach. Into this saucepan, add your alfredo cauliflower sauce, and toss in zucchini noodle pasta.
Serve and enjoy!
Want more recipes like this one?
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