Yellow Courgette Alfredo with Sea Asparagus

Yellow Courgette Alfredo with Sea Asparagus

If you like fettuccine Alfredo and are looking for a healthier version, look no further!  It’s no secret I love zucchini noodles, and anything creamy; so this is the perfect combination! 

I was shopping in my favorite grocer; Earth’s General Store here in Edmonton, AB and I came across this green vegetable that looked foreign to me.  After a discussion with one of the store clerks, I found out it was Sea Asparagus from British Columbia! I know, sounds weird right?  Actually, it grows in ocean water near the coastline similar to rice and is really popular in Hawaii.

Sea asparagus packs a punch when it comes to nutrition and health benefits.  Here are only a few:

  • Contains high levels of Vitamin A, Vitamin B, folic acid, and vitamin B9.
  • Helps detoxify the liver and improve muscle function.
  • Contains TMG; a super antioxidant against the homosystine. Homosystine is the leading cause of stroke and cause for liver disease.

Soak Sea Asparagus for a minimum of 1 hour to remove salt as it grows in ocean water.  I’m not going to lie, the first time I tried Sea Asparagus I found it very salty!  I do not eat a lot of salt so I was not used to the flavor, a little goes a long way!

I had one of my friends over to enjoy this delicious meal with me and she absolutely loved it!  Make this dish for a friend, loved one or your partner, they will love you for it!

Yellow Courgette Alfredo with Sea Asparagus
Raw, Vegan, Gluten-Free Zucchini Alfredo with sauteed Sea Asparagus
Author: Crystal Bonnet
Zucchini Noodles
  • 2 large yellow zucchini courgette
Alfredo Sauce
  • 1 cup macadamia nuts soaked
  • 1/3 cup pine nuts
  • 1/2 zucchini
  • 3 cloves of garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon agave
  • 5 basil leaves
  • 1 teaspoon thyme
  • Water as needed
Pine Nut Parmesan
  • 1/3 cup pine nuts
Sea Asparagus
  • 1 cup sea asparagus soaked
  • 1 teaspoon olive oil
Zucchini Noodles
  1. To make zucchini noodles use a spiralizer, spirooli or vegetable peeler and set aside.
Alfredo Sauce
  1. Soak the macadamia nuts for 30 minutes, drain and rinse.
  2. Peel the zuchinni to keep the sauce white.
  3. Blend all ingredients in a high speed blender until smooth.
  4. Mix about 2 to 4 tablespoons of Alfredo sauce with noodles in a bowl until combined.
Sea Asparagus
  1. Soak sea asparagus soaked for a minimum of 1 hour, drain and rinse.
  2. Saute with olive oil.
Pine nut Parmesan
  1. Blend pine nuts in a mini food processor until the consistency of Parmesan is reached.
  2. Garnish noodles with your pine nut Parmesan and sea asparagus.
Recipe Notes
You can also garnish with cherry tomatoes.

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  • Bianca @ ElephantasticVegan
    August 9, 2015 at 5:40 am

    Wow! I’ve never seen sea asparagus – thank you so much for introducing it to me! It looks so intriguing and the dish looks so good!

    • Crystal
      August 9, 2015 at 8:56 am

      You’re welcome Bianca! I had never either and I was a little skeptical; but when I learned how nutrition packed sea asparagus is I knew I had to try it!

  • Sarah | Well and Full
    August 10, 2015 at 7:15 am

    I’ve seen sea asparagus in the ocean before but I had no idea it was edible! This is such a creative way to use it. 🙂 The ocean is such an amazing bounty of nutrition, isn’t it!

    • Crystal
      August 10, 2015 at 1:46 pm

      Hi Sarah, yes it is!

  • Foodbycamilla
    August 11, 2015 at 8:09 am

    this looks amazing!!!!

    • Crystal
      August 11, 2015 at 1:45 pm

      Thank you!:)

  • Sina
    August 14, 2015 at 12:53 am

    I’ve never heard of sea asparagus! This looks so delicious, Crystal. Thanks for the great recipe! 🙂

    • Crystal
      August 14, 2015 at 6:11 pm

      Thanks Sina! 😉 I wonder if you can get it where you are? Either way this dish is delicious with or without the Sea Asparagus!