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Yellow Courgette Alfredo with Sea Asparagus

Yellow Courgette Alfredo with Sea Asparagus

Raw, Vegan, Gluten-Free Zucchini Alfredo with sauteed Sea Asparagus
Author Crystal Bonnet


Zucchini Noodles

  • 2 large yellow zucchini courgette

Alfredo Sauce

  • 1 cup macadamia nuts soaked
  • 1/3 cup pine nuts
  • 1/2 zucchini
  • 3 cloves of garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon agave
  • 5 basil leaves
  • 1 teaspoon thyme
  • Water as needed

Pine Nut Parmesan

  • 1/3 cup pine nuts

Sea Asparagus

  • 1 cup sea asparagus soaked
  • 1 teaspoon olive oil


Zucchini Noodles

  • To make zucchini noodles use a spiralizer, spirooli or vegetable peeler and set aside.

Alfredo Sauce

  • Soak the macadamia nuts for 30 minutes, drain and rinse.
  • Peel the zuchinni to keep the sauce white.
  • Blend all ingredients in a high speed blender until smooth.
  • Mix about 2 to 4 tablespoons of Alfredo sauce with noodles in a bowl until combined.

Sea Asparagus

  • Soak sea asparagus soaked for a minimum of 1 hour, drain and rinse.
  • Saute with olive oil.

Pine nut Parmesan

  • Blend pine nuts in a mini food processor until the consistency of Parmesan is reached.
  • Garnish noodles with your pine nut Parmesan and sea asparagus.


You can also garnish with cherry tomatoes.