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Fettuccini
noodles:
3 Zucchinis
Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.
Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency
Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.
*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal
without overpowering.
- from Michelle Reeves,
*** Base creation came from Alex Malinsky - I edited it for my taste
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Preparation and photo by Michelle Reeves
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