"Fettucini" Alfredo

This is probably one of my favorite dishes, and I cannot believe I haven't posted it yet. The zucchini "noodles" make this a perfectly healthy, low-carb and low-fat dish.

2 medium zucchini
Olive Oil
1 medium onion, diced
2 cloves garlic, minced
2 T. white wine or cooking wine
1 12oz package soft silken tofu, drained
1/4 t. nutmeg
2 T. nutritional yeast
Real Salt as desired

Using a spiral slicer, slice zucchini into long, thin "noodles". If you don't have a spiral slicer, you can use a regular cheese grater to slice the zucchini, but it will not have the same effect. Still as tasty, but not as aesthetically pleasing. :o)

Pour a small amount of olive oil into a large skillet. Add onion and garlic. Saute over medium heat, stirring frequently, until onion and garlic have caramelized. Add white wine and cook for another minute or until wine has evaporated.

Place onion mixture, tofu, nutmeg, nutritional yeast and salt (if using) into a blender. Process on med-high speed for about a minute, adding a little non-dairy milk if needed to get the desired consistency.

Pour sauce into a medium saucepan over medium heat for a few minutes, or until just heated through. Do not let sauce boil. Serve immediately over zucchini.

Top with hemp, sesame or sunflower seeds, smoked paprika or parsley if desired.

Note: If you prefer not to use soy in your dishes, substitute 1 1/2 c. cooked white beans for the tofu. You will need to add significantly more liquid when blending (think veggie broth, non-dairy milk and/or water), but it will still be yummy-licious.