Jessica Sepel’s Nom-Worthy Vegan Alfredo Pasta Is Equal To Three Servings Of Veggies

Creamy and delish.

alfredo, vegan pasta, recipes, Jessica Sepel
Image: JS Health

I don’t know about you, but when we’re stressed and tired, we tend to crave cheesy, carb-y comfort foods. We’re talking gooey mac and cheese, spicy nachos, buttery mashed potatoes and crispy fried chicken. Delicious, but not exactly high-performance food, right?

Thank goodness for Jessica Sepel. When we confessed about our unhealthy cravings to the all-star nutritionist she totally understood, and graciously shared a dish from her upcoming cookbook, Living a Healthy Life. Spoiler: The cookbook is incredible! Just give this recipe a try to see what we’re talking about.

Zucchini Mushroom Alfredo

The perfect vegetarian dish for when you are dreaming of creamy pasta. Leave out the parmesan for a vegan dish, or go the other way and pair it with your protein of choice: chicken breast and poached or fried egg all go really well here.

SERVES 4
PREP TIME: 20 minutes, including cooking

Ingredients
4 large zucchini
1 tablespoon virgin organic coconut oil
2 garlic cloves, crushed
400 g mixed mushrooms, sliced
1⁄2 cup coconut cream
a handful of thyme leaves
Celtic sea salt and ground pepper
grated parmesan, to serve (optional)

Method:

  1. To make the ‘pasta’, leave the skin on the zucchini and, using a vegetable spiralizer or peeler, make noodle-like strips (zoodles).
  2. Melt the coconut oil in a frying pan over medium heat, add the garlic and cook gently until softened.
  3. Add the mushrooms, coconut cream and thyme and sauté until the mushrooms are golden and cooked.
  4. Add the zucchini pasta and toss it through the mushroom sauce. Season with salt and pepper and sprinkle with parmesan, if desired.

alfredo, pasta, recipes, Jessica Sepel
Image: www.jessicasepel.com

Pre-order Jessica Sepel’s new cookbook here

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