Zucchini Pappardelle by HLife Photography
Any excuse to re-invent an Italian or Peruvian dish, I’m totally there. Noodles are not limited to pasta dishes, as in our creative minds there are no limits. As we mentioned in our post Who Are You?, the only limits that exist are the ones we create and agree to in our mind. So, yes, noodles can be made fresh from any vegetable that you want to make look like a noodle. This dish was inspired by the desire to beauty-fy the lovely zucchini even more, make it sexy, healthy, tasty, and it was also born of the need and desire for a raw veggie noodle. White or navy beans are so creamy and mild in flavor that they became the perfect candidate for a dairy-free Alfredo sauce version.
Prep: Use a mandolin slicer to make the zucchini pappardelle. Slice paper-thin, pieces and then cut them vertically in half. Set them aside while you make the white bean Alfredo. As the zucchini sits, it will soften. In a high speed blender, add the white beans, garlic, lime juice, black pepper, nutritional yeast, tahini, olive oil, nutmeg, and paprika. Blend for about one minute and half, or until smooth. In a large mixing bowl, add the zucchini pasta and a small amount of the sauce. Mix roughly with a large fork. Add the peas and lightly mix again. Add more black pepper or sauce if you want, and then serve. Garnish with walnuts on top.
Nutritional Info: Ninety five percent of a zucchini is water. Zucchinis are an excellent source of Vitamin C, beta carotene and Vitamin A, all great for cardiovascular protection We don’t peel them because most of the nutrients are in the skin. As a high-fiber food, zucchinis contribute to keeping cancer-causing toxins away form the colon. They also contain minerals like potassium, folate, copper, riboflavin and phosphorous. White beans are loaded with folate, the amino acid tryptophan and the mineral manganese. As with most beans, white/navy beans are also high in fiber, which prevents sugar levels from being raised too quickly and also aids in reducing you risk for a heart attack. Navy beans also contain a good amount of iron, an important component for the blood, and Vitamin B1, critical for brain cell/cognitive functions.
Mari – the nutritional yeast is actually and INACTIVE form of yeast, which is different than the yeast used in bread or other active forms of yeast (which I tend to stay away from as well), so, if you’re thinking of it for health reasons, rest assured that it’s not harmful. In fact, it is great because it has vitamin B12. Either way, you can increase a bit of the black pepper amount if you don’t use the nutritional yeast. The nutritional yeast is what I use frequently to give a sort of “parmesan” flavor to dishes, but black pepper is pretty good at adding that similar zing. I hope you’ll let us know how it went – happy to hear you loved the rainbow salad!
Is the yeast seriously important to this zucchini pappardelle with white bean alfredo dish as I do not eat anything with yeast in it? Might there be a substitute? I’m hoping to make it tonight for dinner and since am in the Uk could you reply as soon as possible. Thank you, Mari
P.S. I made the rainbow salad today for lunch and it was wonderful.
[...] (for fiber, flavor and water soluble minerals). You can make broccoli puree or add it to a great vegan alfredo dish. A great add to sautées, lo mein (Chinese noodle dish) and stews. It makes for an awesome [...]
i will definitely prepare this tonight!
I can’t wait to try this! It sounds delicious! I’m already a big fan of spaghetti squash with pasta sauce and vegan meatballs, and this just brings the fake-pasta thing to a whole new level!!
[...] This post was mentioned on Twitter by Maryl Celiz and Jesse Wight, HLIFE MEDIA. HLIFE MEDIA said: New HKitchen: Zucchini Pappardelle with White Bean Alfredo: http://ow.ly/1T8xm [...]