• 4-5 zucchinis spiralised into thick zoodles
  • 4 tbs fresh parsley, chopped
  • 2 tbs extra virgin coconut oil
  • Crushed black pepper to taste (optional)
  • 2 slices bacon, finely chopped (preferably free range / nitrate and sugar free)
  • Splash extra virgin olive oil

Alfredo Sauce:

  • ½ large cauliflower, chopped
  • 4 garlic cloves, minced
  • 350mls water or homemade beef or chicken bone broth
  • 1 tbs extra virgin coconut oil
  • Pinch unrefined salt & freshly ground black pepper


  1. For the alfredo sauce; add coconut oil to a large frying pan over a medium flame. Cook garlic for a minute and then pour in water or bone broth and add chopped cauliflower. Initially bring to a boil and then cover with lid and reduce flame to low and simmer for 15 – 20 minutes.
  2. Using a handheld blender, blend cooked cauliflower mixture into a creamy consistency. Season with salt and pepper to desired taste.
  3. Heat the coconut oil over medium heat and add the chopped onion and Garlic. Cook for 6 minutes. Remove the onion and garlic from the heat. Place cooked Cauliflower, onion, garlic, almond milk, soaked and drained cashew nuts, chives and lemon zest in a blender or food processor blend on high until smooth stopping occasionally to check consistency. Season to taste with salt and pepper and set aside.
  4. Add coconut oil to a clean large frying pan over medium heat and saute’ bacon pieces until crispy. Add zoodles and stir through for a minute or two and then add alfredo sauce plus chopped parsley. Gently toss and drizzle olive oil and serve.

Serves: 4

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