These zucchini “noodles” are rich, creamy, decadent and dangerously divine. It’s a healthy alternative to traditional pasta and Alfredo sauce.
For this recipe, I used a mixture of gourmet mushrooms including Alba and Brown Clamshell, Trumpet Royale, Forest Nameko and Velvet Pioppini but you could easily prepare it with a blend of cremini, shiitake and white mushrooms.
I used Sabatino Tartufi White Truffle Oil, which is basically an Italian olive oil infused with white truffles. It has a luscious and earthy taste. It’s also very well priced for the quality. If you have never cooked with white truffle oil, I recommend you start with one teaspoon and gradually add the rest to suit your taste.
I hope you enjoy it as much as I do!
- 1 cup of raw cashews, soaked for 4 hours or overnight, rinsed & drained
- 1 cup of water
- 1 teaspoon of nutritional yeast
- 1 teaspoon of dried thyme
- 1 teaspoon of horseradish
- 1 tablespoon of white truffle oil
- 8 oz. of mixed mushrooms ~ approx. 3 cups **
- 3 medium-size zucchinis, spiralized
- 1 tablespoon of extra virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Combine the cashews, 1 cup of water, nutritional yeast, dried thyme, horseradish and white truffle oil in a blender or food processor. Blend until smooth and creamy. Set the sauce aside.
- Heat a large frying pan over medium-high heat and add the olive oil. Add the minced garlic and sauté for about 3 minutes or until translucent and fragrant.
- Add the sliced mushrooms and cook for about 5 minutes until the mushrooms have released their liquid.
- Add the zucchini noodles and cook for few minutes until they are tender.
- Pour the cashew truffle sauce on top of the zucchini noodles and stir to coat. Cook for 2 minutes. Add salt and pepper to taste.
- Garnish with fresh basil and a drizzle of white truffle oil (optional)
- ** I like mixing cremini, shiitake and white mushrooms.