Zucchini/Squash Noodles with Pesto Sauce/Cauliflower Alfredo Sauce


Since it’s the new year, I decided to do something lighter and healthy. I know, just the words ‘lighter’ and ‘healthy’ make my eyes roll, but these dishes are awesome. They are full flavor, easy to make, and guilt free. You can use zucchini and/or squash. The only special thing you need here is a julienne peeler which is definitely worth buying. It’s pretty inexpensive and it comes in handy for many other things.


Serves about 3 to 5


  • 3 to 6 zucchini or squash
  • julienne peeler
  • salt
  • paper towels

Pesto Sauce

  • 2 tbsp pine nuts
  • 1 cup fresh basil leaves
  • 1 cup of spinach or arugula
  • 1/2 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 to 3 medium garlic cloves
  • 1/2 tsp table salt

Alfredo Sauce

  • 1 head of cauliflower
  • about 6 cups vegetable stock
  • 3 cloves garlic, minced
  • 1 cup of milk (low fat, 2%, almond, soy, etc.)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped basil, oregano for seasoning
  • 2 tbsp of white wine
  • salt and pepper

Wash and peel your zucchinis or squash using the julienne peeler.


Sprinkle with salt and set aside for about 10 mins to help extract extra moisture from the zucchini and squash. Drain, squeeze-dry with paper towels.


Now make your sauces. If you want pesto, just add ingredients in food processor until well blended and set aside.


For your cauliflower sauce, cut up cauliflower head and sauté with garlic on medium high heat until browned. Then add vegetable broth until cauliflower is mostly covered.



Boil until cauliflower is really tender. About 10 – 15 mins.

Drain cauliflower and save vegetable broth. Add the cauliflower, milk, cheese, herbs, and wine to food processor. Blend until smooth.


If sauce is too thick just add more vegetable broth. Return cauliflower sauce to pan and cook over medium heat until hot and bubbly. Salt and pepper to taste.


Now there are a couple ways you can eat your noodles. You can serve them raw or sauté them. I prefer mine raw for pesto and sautéd for Alfredo sauce. You can do either though, it won’t matter. Serve with shaved parmesan and basil leaves and tomato garnish.

Zucchini Noodles with Pesto Sauce



Squash Noodles with Cauliflower Alfredo Sauce







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