I am so into zoodles. I am looking for more and more ways to enjoy them. I like the concept of zoodles because of the low carb noodle alternative. The consistency is quite similar to pasta or close enough to not miss the noodles. The zoodles hold up really well to the marscapone cream sauce. There hearty texture is probably there best quality. This recipe for Smoked Salmon Alfredo Zoodles has the richness of the cream sauce and the smoked salmon adds such a good flavor.
I love cream sauces. I try not to eat them too often because of the calories. As you know, I normally substitute coconut milk for the cream. I, however, had the marscapone in the fridge and needed to use it. So I developed this recipe. I have now used marscapone in main dishes and in desserts. It is so versatile and so delicious. On the dessert side, I have made Raspberry Parfaits and a filling in a Cake. I love its texture and I would love to know the science on how it can be used in both a dessert and a main course.
I called this Smoked Salmon Alfredo Zoodles because the sauce is very much an alfredo. It is creamy and rich. I am going to make a big assumption here but I assume using the marscapone and milk is less calories than a traditional alfredo. If so, everyone needs to try this to get the richness of an alfredo sauce. Does anyone know?
The other small spin on this zoodle dish was that I also spiralized a carrot. This added another vegetable to the dish as well as some more color. I kept this color, vegetable and texture concept going by adding in (I forget the exact name) long red sweet peppers. This dish was great. It had color, texture and flavors from the smoked salmon to the alfredo sauce to the hint of spice from the pepper. I would also say that the zoodles and carrots hold up really well to a cream sauce.
- 2 Medium Zucchinis
- 1 red fresno pepper
- 1 carrot
- 8 ounces Marscapone
- 1 cup Milk
- 6 ounces Mozzarella
- 8 ounces Smoked Salmon (my grocery store carries smoked salmon ends that I used for this dish)
- salt and pepper to taste
- Spiralize the zucchini and carrot.
- Dice the red peppers and set aside.
- In a skillet on medium heat, add the milk and begin to warm.
- Add the marscapone and stir until full combined.
- Season with salt and pepper.
- Add the cheese and cook until fully melted and combined.
- Next add in the smoked salmon and cook for 1 minute to warm.
- Now, add the all the vegetables and cook for approximately 2 minutes.
- Mix well.
- Serve and enjoy!
Alfredo sauce being made with the milk, marscapone, and cheese.
Zucchini and carrots spiralized.
Smoked Salmon added to the pan followed by the vegetables.
Smoked Salmon Alfredo Zoodles Plated.