This quick and easy, gluten free healthy no cream alfredo sauce with zoodles is a lighter, though equally delicious alternative to traditional Alfredo sauce.
This low carb no cream alfredo sauce with zoodles, made without butter or cream or even flour, is my first recipe of the year! January is a good month for cutting back on calories and eating more of what’s good for us, such as vegetables. It’s the perfect time to start cooking lighter and healthier.
This can easily be done with the help of a spiralizer!
Making vegetable spaghetti is quick and easy
I am sure I’ve said this before but using a spiralizer is such an easy and fun way of including more vegetables in your diet. Despite having made quite a few ‘spiralized’ dishes I still find it astonishing just how convenient this little tool is. For example, my root vegetable noodles nests take only 15 minutes to prepare, and that’s including the peeling as well as spirilizing! The spiralizer is easy to use and in my experience making vegetable spaghetti often takes less time than chopping.
Not to mention the huge aesthetic appeal of spiralized ingredients!
So even though this recipe involves a vegetable it doesn’t involve any chopping. You can make this dish in as little as 10 minutes, so it’s an ideal healthy dish for busy people. Quick, easy and delicious!
Alfredo sauce is typically made using a generous amount of calorific ingredients. These include cream (often the heavy kind), butter and lots of parmesan for a rich and creamy consistency.
My healthy Alfredo sauce offers a lighter, though equally delicious alternative. I used a combination of semi-skimmed milk, naturally low in fat ricotta, a bit of parmesan and an egg yolk. The sauce is creamy (without being too thick) and there is no need to add flour. So it’s gluten free too!
How to make healthy Alfredo sauce
Making the actual sauce literally takes seconds! Whisk together the egg yolk, parmesan and milk. Heat the mixture through in a skillet/pan, then remove from the heat, sprinkle the parmesan, toss in the zoodles and serve!
When making the sauce it is crucial NOT to allow it to boil. The sauce should be heated through but take it off the heat before it starts boiling (if it’s allowed to boil it will curdle).
You might also like this broccoli pasta alfredo sauce with ricotta.
Prepping the spiralized zucchini
Once you’ve spiralized the zucchini and your sauce is ready briefly soak the zoodles in boiling water. They only need 30 seconds to heat through. Remember to drain the zoodles well before adding into the sauce. You may even want to place the zoodles briefly on some paper towels to remove any excess moisture.
You may also like my post including 15+ Easy Veggie Spaghetti Spiralizer Recipes.
Check out also this collection of over 12 healthy vegetarian pasta meals.
Healthy No Cream Alfredo Sauce with Zoodles
- 1 large zucchini spiralized
- 60 ml semi-skimmed milk
- 2 tablespoons ricotta cheese
- 1 large egg yolk
- 2-3 tablespoons coarsely grated parmesan
- Sea salt and pepper to taste
- Serve with crispy lightly fried slices of garlic
- Whisk together the milk, ricotta and egg yolk. Set aside.
- Crisp up the garlic in a little oil, transfer to a small plate and set aside.
- In a skillet/small frying pan slowly heat up the sauce mixture stirring with a whisk until hot but do NOT let it boil as the sauce might curdle. Remove from the heat, stir in the parmesan and season to taste.
- Pour boiling water over the zoodles (enough to just cover them) and soak for about 30 seconds (just to heat them up). Drain well (you may want to place the zoodles briefly on some paper towels to remove any excess moisture).
- Add the zoodles to the sauce, stir, adjust the seasoning as necessary, scatter the garlic and serve!