Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

A year and a half ago, I shared a recipe for a dairy-free creamy almond garlic sauce and today I want to show you one of my favorite ways to use it. Spiralized zucchini noodles FTW! These almond garlic zoodles with roasted broccoli make for a flavorful, healthy dinner or lunch. Sharing this recipe was also a great opportunity to go back and update the photography in the old sauce post–man has my understanding of lighting improved in the last couple years!

While the broccoli roasts, you’ll make the sauce on the stovetop so that everything can be mixed together at the end. From start to finish, it usually takes me 35-40 minutes to make this dish.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner. Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Yield: 2-4 servings depending on how hungry you are

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Ingredients

  • 4 large zucchini
  • 1 head of broccoli
  • 2 cups unsweetened almond milk
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 4 tbsp all purpose flour*
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil (1 for roasting broccoli, 1 for sauce)
  • Salt + pepper to taste
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat oven to 400 degrees F. While oven preheats, spiralize your zucchini. Gently pat the zoodles with a paper towel to remove excess water. Set aside.
  2. Cut florets off broccoli head. Drizzle with olive oil, salt and pepper and spread on a pan (I like to line pan with parchment paper to make clean-up easier. Roast in the oven for 25-30 minutes.
  3. While broccoli roasts, prepare the almond garlic sauce: DIRECTIONS.
  4. During the final few minutes of the sauce simmering and reducing, add in the zoodles to the pan. Stir until completely coated and cook for 2-5 minutes, depending on how soft you want the zoodles. I typically only cook them a couple minutes until they're warmed through but not too soft.
  5. Stir in the broccoli and enjoy.
http://pumpsandiron.com/2017/03/12/creamy-almond-garlic-zoodles-with-roasted-broccoli-dairy-free/

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

If you do Meatless Monday, this would be a great dish to make tomorrow (or any day). You can also customize by adding veggies of your choice to the roasting pan. I love this sauce in Buddha bowls as well: quinoa or brown rice, all my favorite roasted veggies, and almond garlic sauce smothering the whole yummy thing.

Hope you’re all having a great weekend! Mine has been uncharacteristically productive. Grocery shopping, workouts, apartment cleaning, getting ahead on work, cooking–who am I?! AN ADULT?! *gasp*

Comments

  1. YUM! I love everything creamy, however I’m allergic to garlic, so I gotta take that part out!

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