Zucchini Spaghetti With Creamy Alfredo Sauce

Makes 2 servings

Ingredients - For the sauce

1 cup full-fat coconut milk, canned
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon nutritional yeast
1 teaspoon arrowroot

Ingredients - For the "spaghetti"

3 whole zucchinis
1 tablespoon butter or ghee

Method

To make the sauce, place all the ingredients except arrowroot into a pot. Heat the pot on medium-high heat while stirring.

Cook for about 5 minutes to allow the sauce to thicken a little bit with evaporation. To thicken further, place 1 teaspoon of arrowroot in a separate small bowl and add 1 tablespoon at a time of the coconut milk mixture to the small bowl until you have the arrowroot fully incorporated as a liquid (this helps prevent clumps of arrowroot in the sauce). Then, add the arrowroot mixture to the pot and stir continuously as the sauce thickens. Turn off the heat and set aside.

To make the zucchini spaghetti, you'll need a spiralizer tool. Wash the zucchini and chop the ends off. Place each zucchini on the spiralizer and twist to make noodles.

In a large pan, heat the oil on medium-high heat and place the zucchini noodles in the pan. Cook the zucchini while stirring occasionally until the zucchini is cooked and softened, about 7 to 10 minutes. Reheat the Alfredo sauce if necessary. Place the zucchini noodles in a dish and top with the sauce.