Dairy-free alfredo sauce with scallops and zucchini pasta (gluten-free, grain-free, soy-free, nut-free, paleo)
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!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: alfredo sauce yields about 1 1/4 cups
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
- 1–2 tablespoons mustard
pasta dish
- 1–2 zucchini, spiralized
- handful of mushrooms
- 2 servings of scallops from Sizzlefish
Instructions
- First make sauce.
- Take 1 cup of already cooked cauliflower place in blender.
- Add in yogurt, nutritional yeast, sea salt, mustard, parsley, and spices.
- Blend until smooth and creamy.
- Adjust flavors to taste.
- Set sauce aside while you cook mushrooms and scallops.
- In a skillet over medium heat with some coconut oil place scallops.
- Cook for a few minutes on each side.
- Set aside while you cook up mushrooms in same skillet.
- Cook mushrooms until soft.
- Spiralize the zucchini and place in large bowl.
- Toss zucchini pasta with alfredo sauce and stir.
- Add in mushrooms. Continue to stir.
- Plate pasta on a place and top with scallops.
- Can add in black pepper if desired on top.
Nutrition
- Serving Size: serves 2