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Quick and Easy Healthy Dinner Recipes for Weight Losing: Zucchini Noodle Alfredo with Chickpea Crumble
Indulge in a creamy, guilt-free Alfredo with zucchini noodles and chickpea crumble. Perfect for weight loss and bursting with flavor!
Craving the rich, creamy goodness of Alfredo pasta but looking to avoid the extra calories and carbs? Our Zucchini Noodle Alfredo with Chickpea Crumble is a game-changing healthy meal makeover that delivers all the comfort without the guilt. By swapping traditional pasta for nutrient-packed zucchini noodles, this recipe slashes calories while delivering a dose of vitamins and fiber.
The creamy Alfredo sauce is made lighter by using nutrient-dense cauliflower as the base, blended with just enough cashews to lend a velvety texture. The chickpea crumble adds a satisfying crunch and a boost of plant-based protein, making this dish a complete meal that’s both delicious and nutritious. With its innovative approach and health-focused swaps, this recipe is perfect for those seeking to enjoy their favorite comfort foods while supporting their wellness journey.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
360 kcal
per serving
Cuisine
Mediterranean
Indulge in a creamy, guilt-free Alfredo with zucchini noodles and chickpea crumble. Perfect for weight loss and bursting with flavor!
Ingredients
- • zucchini: 4 medium, spiralized
- • cauliflower florets: 2 cups
- • unsweetened almond milk: 1 cup
- • raw cashews: 1/4 cup, soaked for 2 hours
- • nutritional yeast: 3 tablespoons
- • garlic: 3 cloves, minced
- • lemon juice: 2 tablespoons
- • olive oil: 1 tablespoon
- • chickpeas: 1 can (15 oz), drained and rinsed
- • smoked paprika: 1 teaspoon
- • dried oregano: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
- • fresh parsley: for garnish
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 In a food processor, pulse the chickpeas, olive oil, smoked paprika, oregano, and a pinch of salt and pepper until the chickpeas are coarsely crumbled. Spread the mixture evenly on the prepared baking sheet and bake for 15-20 minutes, stirring halfway through, until golden and crispy.
- 3 While the chickpeas are baking, steam the cauliflower florets until tender, about 8-10 minutes, then set aside.
- 4 In a blender, combine the steamed cauliflower, soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- 5 In a large skillet over medium heat, add the zucchini noodles and cook for 3-4 minutes until slightly softened. Pour the cauliflower Alfredo sauce over the noodles and toss to coat evenly. Cook for an additional 2 minutes to heat through.
- 6 Serve the zucchini noodles topped with chickpea crumble and garnish with fresh parsley. Enjoy immediately.
Serving Suggestions
- • This Zucchini Noodle Alfredo is a satisfying dish on its own, but if you're looking to expand your meal, consider pairing it with a fresh side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette. For a refreshing beverage, a glass of chilled cucumber-infused water complements the meal beautifully, enhancing the overall dining experience with a touch of freshness. For a heartier option, serve alongside grilled vegetables such as asparagus or bell peppers, which add a burst of color and nutrients. The combination of textures and flavors will leave you feeling nourished and satisfied.
Storage Tips
Leftover Zucchini Noodle Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the chickpea crumble separately and add it just before serving. Reheat the noodles gently on the stovetop over low heat, adding a splash of almond milk if needed to restore the sauce's creaminess.
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