Zucchini Alfredo

December 28, 2017

 

To the people who follow me on instagram, you would know that one of my favourite foods is a good bowl of pasta or noodle. There is something about the doughy texture that satisfies the appetite soul, but alas, I possess the genes of getting insanely fat if I do not control my carbohydrate intake. Thus the reason for my recent YuppieChef purchase - a spiralizer!

 

Prior to my spiralizer, I would use a vegetable peeler and make strips of zucchini to mimic pasta, but it was never satisfying as the texture was never right. The spiralizer is probably one of my best buys to date. I can see myself using it often because the spiralizer makes awesome veggie pasta texture that makes you want to have more. Not to mention, but it is also a great way to up your vegetable intake! Anything fresh is always better than processed food.

 

I am currently on holiday and have the pleasure of shopping leisurely at the Randburg Fruit and Vegetable market, during the week, to buy zucchinis/courgettes or known commonly known as baby marrow in South Africa. Excited as I was, I bought a box of 25 at a mere cost of R20, which is less than R1 per zucchini! This price versus Woolworths is a huge saving considering that Woolworths sells “baby marrow spaghetti” in bags of 350g for a whopping R33. Yes, it is convenient but it will never be as fresh as making your own! Thus, investing in a spiralizer will pay itself off overtime and the best part is that you can spiralize almost any vegetable your heart desires. I will experiment and share on following posts!

 

Usually I make napolitana based pastas at home, but it would not have done justice to the wonderful ingredient, as zucchini is great at absorbing creamy sauces. Hence, I decided to make an Alfredo pasta. Alfredo is a typical pasta available on literally any restaurant menu that serves pasta. Maybe a lot of people love the combination of cream, mushroom, ham and parmesan; and I am included in that equation. If anyone says that cream is bad for you, they are lying… trust me. Just remember that everything has to be consumed and enjoyed in moderation.

 

 

 

The recipe serves 4 - 6.

 

Ingredients

 

16medium    Zucchini / courgette / baby marrow (sized roughly 15cm in length)

2 Tbsps         Butter

20ml              Olive oil

7 cloves        Garlic, minced

2 cups           Fresh Cream

½ cup            Parmesan, grated

250g              White Button Mushrooms, sliced

8 -10 slices  Cooked Sandwich Ham, squared (if banting, use bacon OR if no pork, use corned beef)

White Pepper and Salt to taste

 

Zucchini Pasta

 

  1. First spiralize the zucchinis to desired size (the Humble&Mash Spiralizer comes in two sizes).

  2. Bring water to boil in a pot and add salt.

  3. Put zucchini in and cook for 2-3 minutes. This depends if you prefer soft or al-dente pasta.

  4. Strain the pasta to stop the pasta from overcooking.

 

PS: You can make extra to store in the fridge to make a quick easy meal.

 

Alfredo Sauce

  1. Heat the butter and olive oil in a pan on high heat.

  2. Add garlic to step 2 and saute for 1 minute.

  3. Lower the stove to a medium low heat, add fresh cream and white pepper. Remember to constantly stir to avoid burning the sauce.

  4. Once the sauce has mixed, add in parmesan. This will thicken the sauce.

  5. Add the mushrooms and ham to the sauce. Add water or milk to thin out the sauce as desired.

  6. Continue to stir and simmer lid off of the above for 10 minutes.

 

It is recommended to not cook the pasta in the sauce as this will overcook the pasta and become mushy. The beauty of zucchini pasta is not having the bloating sensation compared to traditional wheat pasta, but it also means that you will probably eat more than usual. To put it in perspective 100g traditional pasta and 100g zucchini pasta has 352 calories versus 17 calories respectively. Thus, do not be afraid to eat more and indulge!

 

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