Alfredo Sauce with Spiralized Noodles, Two Ways

This recipe is adapted from Prosciutto Basil Linguine Alfredo recipe by It’s All About AIP.

I used to make an amazing Alfredo sauce, probably every week or two in my pasta and dairy eating days. It was one of the foods I grieved the loss of most! Which is why I literally squealed with delight when I saw that several AIP bloggers were trying to adapt a version that would work for a gluten and dairy free diet. I’m rather sensitive to garlic and onion so I’ve further modified this recipe to work for me. Here’s what I used:

Ingredients (2-3 servings):

  • 2 tbsp duck or chicken fat (or lard. If making a Vegetarian/Vegan version, coconut or avocado oil would be the least intrusive flavour wise).
  • 1 tbsp Arrowroot flour/starch
  • 2 tbsp water (to combine with the Arrowroot)
  • 1 cup full fat coconut milk
  • ¼ cup chicken bone broth
  • 1 tsp Himalayan salt (the original recipe recommends truffle salt)
  • 1 tsp dried Bear’s Garlic (this is basically a leaf herb that tastes like garlic. Garlic powder or 1 clove fresh crushed garlic would work too).
  • ¼ cup Nutritional Yeast (be sure that you’re getting one that is gluten free and was cultured with molasses)

Method – Noodles:

Now, the original recipe suggests using packaged yam noodles, and topping it with prosciutto and fresh basil. In the interest of keeping the recipe more nutrient dense and lower glycemic, I prefer to use a 
spiralizer to make noodles with either beets (yellow or bullseye rather than the red), or zucchini. For this amount of sauce, I would spiralize four fist sized beets, or three smaller zucchinis. Saute the noodles in olive oil until they are tender, but not overly soft. Spaghetti squash would also work well here too I think.

*Note that beet noodles will hold their shape and texture better in the freezer than the zucchini will.

Method – Sauce:

1. Melt the fat you have chosen in a medium-sized saucepan, over medium heat.
2. Combine the Arrowroot and water in a small bowl, whisking to ensure there are no lumps.
3. Add coconut milk and bone broth to the saucepan, and whisk in the arrowroot mixture, whisking before you add it, and as you combine it with the other ingredients to ensure that there are no lumps. The original recipe suggests adding the arrowroot slurry to the pan with the fat before the other liquids are added, but I found this resulted in a gummy goo that was hard to blend in.
4. Add the seasonings and nutritional yeast. A pinch of nutmeg or black pepper would also be nice if you tolerate them.
5. Stir and simmer for approximately 10 minutes.
6. Pour over the protein and noodles you have chosen

I tried this sauce two ways:

  • With pan fried salmon and zucchini noodles.
  • With thinly sliced sauteed mushrooms (4), zucchini (1 or 2 small), and chicken (2 average breasts) over yellow and bullseye beet noodles. Asparagus would also pair well with these flavours.
    Both were delicious! This recipe keeps in the fridge for up to 3 days, and can be frozen for up to 3 months. It is compatible with reheating in a Hot Logic.

Pro tip: I would suggest making a larger batch of the sauce and freezing it for busy nights.

Alfredo with Salmon and Zucchini Noodles
Alfredo with Chicken and Beet Noodles

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