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Last time, I shared the true cause of kidney stones and why you don’t need to be concerned about oxalate vegetables if you are at risk for stones.
But I also gave you a couple of tips for eating oxalates, including eating your Swiss chard or spinach along with tomatoes, lemons, limes, or grapefruit.
Today’s recipe does just that. We combine zucchini noodles, sundried tomatoes, and spinach with a completely plant-based alfredo sauce that you are just going to love.
This is so much more delicious than your typical fettuccini alfredo! And of course, instead of being very acidic, this one is very alkaline.
This recipe takes a little extra preparation (although it’s still ready in under 45 minutes), but it’s so worth it. You’re going to want to make this all the time.
Give it a try and let me know what you think over on Facebook.
Alkaline Alfredo Pasta
Serves 4
INGREDIENTS
Alfredo Cauliflower Sauce:
1 head cauliflower, roughly chopped
1 yellow onion, sliced (about 1.5 cups)
1 clove garlic, pressed or finely chopped
2 tbsp. extra virgin olive oil
Sea salt to taste(Celtic Grey, Himalayan, or Redmond Real Salt)
1 15oz. can of white beans (rinsed and drained) (I use Eden Organics)
1/3 cup vegetable broth (yeast free)
1 cup almond or coconut milk
1 tsp. lemon juice, fresh squeezed
1/4 tsp. smoked paprika (or regular paprika)
Black pepper to taste
Noodles:
2-4 zucchinis (based on how much you want to make), spiralized
1/2 tbsp. of coconut oil
1/4 cup filtered water
8 cups baby spinach
12 sun-dried tomatoes, thinly sliced
DIRECTIONS
For Alfredo Cauliflower Sauce: Preheat oven to 400F. In a large bowl, mix together the chopped cauliflower, yellow onion, and garlic. Toss with extra virgin olive oil and sprinkle generously with sea salt. Place in a single layer on a baking sheet. Roast at 400F for 45 to 60 minutes, or until tender. Carefully remove from the oven.
Transfer mixture to a blender and add the white beans, vegetable broth, almond or coconut milk, lemon juice, smoked paprika, and a generous amount of black pepper. Blend until smooth and creamy. Adjust the consistency by adding more milk or broth. Season to taste. Set aside until needed.
For Noodles: Heat coconut oil in a large sauté pan. Add zucchini noodles, sea salt, and black pepper to the pan stirring for 3 to 5 minutes until noodles are tender. Set aside until needed.
In a large saucepan, place 1/4 cup water. Bring up to medium-heat. Once boiling, add your spinach and stir until it is wilted, around 1-2 minutes. Next, add the sun-dried tomatoes and mix with spinach. Into this saucepan, add your alfredo cauliflower sauce, and toss in zucchini noodle pasta (or kelp noodles).
Serve and enjoy!
For more on which foods to avoid (like typical pasta and sauces) and which to eat more of (like zucchini noodles and the plant-based ingredients in this alfredo sauce), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!
