Low-Carb Zucchini Noodle Alfredo

Step 1Prepare the zucchini noodles using a spiraliser.

Step 2Place the spiralised zucchini into a colander over the sink. Sprinkle with salt and leave to drain.

Step 3Add the butter to a pan and melt. Add the garlic and cook gently until soft. Add the cream and bring to a simmer.

Step 4Add the cream cheese and quarter of the shredded cheeses and stir well until the cheese has completely melted.

Step 5Keep adding the shredded cheese in batches until it is all melted and you have a smooth, creamy sauce. It will seem like the cheese will never melt. Don’t get panicked and turn up the heat, just keep up the stirring and I promise it will happen.

Step 6Add the herbs and mix through. Take sauce off the heat to sit and thicken slightly. Stir every now and then to stop a skin forming.

Step 7Pat the zoodles dry with a paper towel. Pour your olive oil into a frypan and heat. Toss zoodles in the oil and sauté very quickly, about 1 or 2 minutes, until just softened. Do not overcook the zoodles or they will become watery and mushy.

Step 8Place the zoodles in a large serving dish and toss with the Alfredo sauce. Finish off with some grated parmesan, a sprinkle of black pepper and some fresh basil. Serve immediately, or let the sauce cool down, cover and refrigerate for up to 5 days. Serve with freshly prepared zucchini noodles.