Alfredo Zoodles with Cherry Tomato Tapenade

This raw veggie-forward dish is packed with fresh seasonal flavors and is easy to make for weeknight dinners.

By / Photography By | March 27, 2019

Ingredients

SERVINGS: 4 Serving(s)
For the cherry tomato tapenade
  • 2 cups diced cherry tomatoes
  • 1 cup diced green onions
  • 1/4 cup minced fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon agave
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
For the alfredo sauce
  • 2 cups cashews, soaked
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon agave
  • Pinch nutmeg
  • Salt to taste
  • 1/4 cup water
  • 4 zucchini
  • Fresh basil, chopped
  • Pine nuts, chopped

Instructions

To make cherry tomato tapenade: Toss all ingredients together and marinate them in the dehydrator at 115° for 20 minutes.

To make alfredo sauce: Blend all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary.

To serve: Cut zucchini into noodles using a spiralizer. Toss with two tablespoons of alfredo sauce and warm in the dehydrator set at 115° for 10 minutes. Remove from dehydrator and top with cherry tomato tapenade, basil and chopped pine nuts.  

Serve finished zoodles alongside a green salad tossed with your favorite vinaigrette.

 

Know Your Food

The Amazing Zucchini

Technically a fruit, zucchini can be served as a side dish or featured in a main entree.

Ingredients

SERVINGS: 4 Serving(s)
For the cherry tomato tapenade
  • 2 cups diced cherry tomatoes
  • 1 cup diced green onions
  • 1/4 cup minced fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon agave
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
For the alfredo sauce
  • 2 cups cashews, soaked
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon agave
  • Pinch nutmeg
  • Salt to taste
  • 1/4 cup water
  • 4 zucchini
  • Fresh basil, chopped
  • Pine nuts, chopped
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