Description
A delightful bowl of creamy vegan pasta made with fresh zucchini, lemon, and basil, perfect for a cozy dinner.
Ingredients
Scale
- ½ onion – finely diced
- 4 cloves garlic – minced
- 2 medium or 4 small zucchinis – roughly chopped
- 3 tbsp nutritional yeast
- ¼ cup reserved pasta water (heavily salted)
- ¾ cup plant milk
- ¼ cup cashew butter (or tahini)
- ½–1 cup basil – finely chopped
- Juice from ½ lemon
- Salt and pepper to taste
- 4 servings cooked pasta
- 1 can white beans (optional)
Instructions
- Heat a splash of oil in a pan over medium heat. Add the finely diced onions and sauté for about 5 minutes, until they become translucent and tender.
- Toss in the roughly chopped zucchini along with a pinch of salt and pepper. Continue to cook for another 5 minutes, letting the vegetables soften beautifully.
- Stir in the minced garlic and chopped basil. Allow this fragrant mixture to cook for an additional 3-5 minutes until everything is perfectly tender and infused with flavor.
- Transfer the zucchini, garlic, and onion mixture into a blender. Add the nutritional yeast, reserved pasta water, plant milk, cashew butter, lemon juice, and a sprinkle of salt and pepper. Blend until the mixture is smooth and creamy.
- Combine the cooked pasta with the creamy sauce in a large bowl, making sure every strand is coated in that glorious goodness. If you’re feeling indulgent, add in a can of white beans for added protein!
- Serve warm, garnished with extra basil if you’d like, and enjoy each comforting bite!
Notes
Make the creamy sauce in advance for easy meal prep. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg