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Receta Gluten-Free Vegan Avocado Fettuccine Alfredo with Zucchini and Tomatoes
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Ingredientes
- Avocado Fettuccine Alfredo with Zucchini and Tomatoes
- 1-13.5 oz can full-fat coconut milk
- 2 T lemon juice
- 2 avocados
- Healthy handful fresh basil
- 1/2 t ground black pepper
- 4 cloves garlic
- 1/4 c nutritional yeast
- 1-14 oz package brown rice fettuccine noodles (make sure they're egg-free/vegan)
- 1 T olive oil
- 1 medium zucchini, cut into large bite-sized pieces
- 1-10 oz container grape tomatoes, halved
- 1 c fresh spinach, chopped
View Full Recipe at Sexy Vegan Mama
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 505g | |
| Calories 531 | |
| Calories from Fat 403 | 76% |
| Total Fat 44.88g | 56% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 1995mg | 57% |
| Total Carbs 35.23g | 9% |
| Dietary Fiber 21.3g | 71% |
| Sugars 5.46g | 4% |
| Protein 9.13g | 15% |
