Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce

The rich and creamy sauce – made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper – perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner.

1 (15-ounce) can cannellini beans (white kidney beans), drained and rinsed
2 medium cloves garlic, peeled
3/4 cup unsweetened almond milk
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
1 1/2 pounds zucchini, spiralized (I use the ribbons blade on my spiralizer)
2 tablespoons extra virgin olive oil (divided)

OPTIONAL TOPPINGS:
Fresh minced parsley and/or fresh basil cut into ribbons
Extra drizzle of olive oil

View the full recipe at Kitchen Treaty →