Zucchini Fettuccine With Cauliflower Alfredo And Peas - cooking recipe

Ingredients

1 head cauliflower, broken into florets
4 zucchinis, ends trimmed
2 tablespoons vegetable oil, or as needed
2 cloves garlic, minced
1/2 cup unsweetened almond milk
1 lemon, juiced
2 tablespoons flax seeds
1 teaspoon dried parsley
1 teaspoon dried basil
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon peeled and grated fresh turmeric root
1/4 teaspoon sriracha sauce
4 cups fresh baby spinach
1 cup frozen petite peas
1/4 cup freshly grated Parmesan cheese

Preparation

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.
Cut zucchini into noodles using a spiralizer.
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.
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.
Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.