White Bean "Alfredo" over Zucchini Noodles w/Mussels

Week two of our challenge, and Kerri shocks me with this awesome recipe: 

White Bean "Alfredo"

I decided to keep it healthy and served the "Alfredo" over zucchini noodles with sauteed mushrooms and mussels (in a red sauce). Let me start off by saying this vegan "Alfredo" was SO much better than I was imagining it was going to be. The meal took no longer than 20/30 minutes to prep and cook. Loved it! 

Servings: 2

Time: 20-30 minutes

Ingredients:

1 can of garbanzo beans

1 cup of almond milk (or soy)

2-3 cloves of garlic

margarine/butter/vegan margarine

salt/white pepper/crushed red pepper flakes

2 large zucchinis

1 container of sliced mushrooms

Coconut oil

Optional: Seafood (mussels, scallops, shrimp) or blackened chicken

Steps: 

1. Prep the zucchini by rinsing, trimming the edges off, and using a spiralizer to create noodles. 

2. Make the sauce: Saute diced garlic with margarine for 2 minutes (until golden and fragrant). In a Magic Bullet or food processor add garlic mixture, 1 can of rinsed/drained beans, and 1/2 cup of milk. Blend. Add more milk, one splash at a time, until you reach your desired consistency. Transfer sauce into a small sauce pan, season with salt, white pepper, and crushed red pepper (to your liking) and heat over low/medium-low. 

3. In a large pan, heat coconut oil and saute mushrooms for about 4 minutes, until semi-soft. Add the zucchini noodles and toss well to coat them with the coconut oil (I salted the noodles at this point). Cook for an additional 4-5 minutes. Drain and plate immediately. 

Optional: prepare your seafood of choice (or chicken) separately. 

4. Once the noodles are plated, top with the warm "Alfredo", and enjoy! 

Blackened Chicken Alfredo

Blackened Chicken Fettucini Alfredo

with mushrooms, multi-colored mini bell peppers, sun dried tomatoes, & scallions
 

 

(serves 3-4)

Ingredients:

1. Pasta
2. 1 pint of heavy whipping cream
3. 4 tbs parmesan cheese (maybe more...)
4. 2 thick chicken breasts
5. 4 tbs butter (unsalted)
6. blackening seasoning (you can make your own)
7. Baby bella mushrooms sliced (one small container)
8. 5-7 multi colored mini bell peppers diced
9. Scallions (3-4 stalks)
10. 2 tbs olive oil
11. 1/2 cup of sun dried tomatoes (small peices)

 

Steps:

1. Slice each breast in half lenthwise to create a total of 4 thinner cutlets.
2. Brush each peice of chicken with 2tbs of melted butter
3. Sprinkle each slice with blackening seasoning, pat/rub each to make sure it sticks.
4. Heat skillet over medium heat, spray with Pam, and place two breasts in the center.
5. After a few minutes of blackening, turn the chicken over (don't forget to spray the Pam before the other side of the chicken touches the skillet; prevents burning/smoking).
6. Repeat with the 2nd two  breasts.
7. In the mean time begin boiling water for pasta (follow instructions on the box).
8. Heat oven to about 400 degrees F (for garlic bread* and also chicken).
9. Once each cutlet is seared and blackened just enough, place on an aluminum lined baking sheet in the over for about 5-8 minutes until cooked through. Flip once, once you see the juices flowing, the chicken should be ready. It never hurts to cut through and double check.
10. Now we begin the veggies; heat two tbs olive oil in the same pan (I washed mine).
11. Add mushroom, scallion and sundried tomato. Cook for about 3-4 minutes, until softened.
12. OPTIONAL: Add sliced chicken (I did this; however when I make this again, I will add the chicken as the final step before serving).
13. Stir in heavy 2 tbs butter, whipping cream and parmesan cheese. Heat should be at medium. Allow to cook for about 5 minutes and patiently wait as it thickens...(I was becoming worries, so I added a few dashes of corn starch to thicken...and maybe a few extra dashes of parmesan cheese).
14. Once thickened, you're ready to serve over pasta!

Tips & Recommendations

• Serve with side salad and garlic bread.
• Crushed red pepper flakes OR fresh ground black pepper is always a plus.
• Trust me, you DON'T need any more parmesan cheese.
• Go crazy with the veggies, broccoli would have been an awesome addition!
• Why not add a splash of your favorite red sauce; everyone loves PINK SAUCE!

What a comforting meal :)

 

Enjoy.