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Zucchini Fettuccine with Cauliflower Alfredo and Peas

Rated as 4.5 out of 5 Stars

"If you know me, then you should expect peas in my pasta dishes. I created this dish using my favorite combination of vegetables! This dish is super delicious. I bet adding chicken or shrimp to this dish would be very good. Due to my new love for turmeric, I decided to add some into this dish. Yum. Garnish with fresh herbs."
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39 m servings 189
Original recipe yields 4 servings


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  1. Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor.
  2. Cut zucchini into noodles using a spiralizer.
  3. Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth.
  4. Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes.
  5. Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.


  • Cook's Note:
  • If you are following a vegan diet, omit the Parmesan cheese.

Nutrition Facts

Per Serving: 189 calories; 11.7 16.6 8.5 4 552 Full nutrition

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I was just a bit hesitant to try out this recipe but thought what the heck. I did make a few changes because I didn't have all the ingredients on hand. Mostly I change the cheese to a combinatio...

It was good. Even my 13 year old said it was ok.