Vegetarian

Creamy avocadofredo with zucchini noodles is for Dinner.

Creamy avocadofredo with zucchini noodles takes 20 minutes to prepare.

Creamy avocadofredo with zucchini noodles takes 10 minutes to cook.

Creamy avocadofredo with zucchini noodles makes 2 servings.

The ingredients for Creamy avocadofredo with zucchini noodles are:

For the sauce:
1 avocado, California (Haas), mashed
8 oz Almond Breeze Almond Milk, Original
1 clove Garlic, roasted (can substitute raw or powdered)
1 Tbsp (or less) EVOO
Salt (to taste)

For the noodles:
1 tsp salt
3 cup, sliced zucchini

To serve:
6 oz serving mushroom, portabella cap
2 tbsp Parmesan cheese, grated
pepper, to taste

Here is how you make Creamy avocadofredo with zucchini noodles:

Lay out the zucchini noodles on paper towel and lightly salt them. Let sit while you blend the creamy avocado sauce.Add the avocado, garlic, salt, and half the almond milk to the food processor. Blend and add more milk and the olive oil until you have a creamy alfredo texture.Dry the noodles with the paper towel and add to a medium hot non-stick pan. Heat for 1 minute, then add the sauce and the mushrooms. Heat until warm through but the noodles are not soggy. Serve with parmesan and pepper to taste.Serving Size: Serves 2 with lots of sauce.Number of Servings: 2Recipe submitted by SparkPeople user BUNNYLAMB.

The nutritional information for Creamy avocadofredo with zucchini noodles is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 323.0

• Total Fat: 23.2 g
• Cholesterol: 4.0 mg
• Sodium: 1,356.0 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 13.2 g
• Protein: 9.1 g

The dietary needs meet for Creamy avocadofredo with zucchini noodles is Vegan