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Dairy-free alfredo sauce with scallops and zucchini pasta (gluten-free, grain-free, soy-free, nut-free, paleo)

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A quick healthy dinner for two made in minutes using Sizzlefish scallops. A dairy-free alfredo sauce that is light and creamy using cauliflower and yogurt. A simple grain-free gluten-free paleo zucchini pasta dinner!

Ingredients

Scale

Alfredo sauce

  • 1 cup cooked cauliflower
  • 6oz of yogurt of choice (we found goat yogurt to be the best)
  • 4 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • handful of fresh parsley
  • 12 tablespoons mustard

pasta dish

  • 12 zucchini, spiralized
  • handful of mushrooms
  • 2 servings of scallops from Sizzlefish

Instructions

  1. First make sauce.
  2. Take 1 cup of already cooked cauliflower place in blender.
  3. Add in yogurt, nutritional yeast, sea salt, mustard, parsley, and spices.
  4. Blend until smooth and creamy.
  5. Adjust flavors to taste.
  6. Set sauce aside while you cook mushrooms and scallops.
  7. In a skillet over medium heat with some coconut oil place scallops.
  8. Cook for a few minutes on each side.
  9. Set aside while you cook up mushrooms in same skillet.
  10. Cook mushrooms until soft.
  11. Spiralize the zucchini and place in large bowl.
  12. Toss zucchini pasta with alfredo sauce and stir.
  13. Add in mushrooms. Continue to stir.
  14. Plate pasta on a place and top with scallops.
  15. Can add in black pepper if desired on top.

Nutrition