Description
Creamy Vegan Zucchini Pasta is a delightful dish that combines fresh zucchini with a rich, creamy sauce made from soaked cashews, offering a nutritious and satisfying meal.
Ingredients
Scale
- 200 grams (7 oz) of pasta
- 2 medium zucchinis
- 1 cup of raw cashews (soaked for at least 2 hours)
- 1 cup of vegetable broth
- 1/4 cup of nutritional yeast
- 2 tablespoons of lemon juice
- 2 cloves of garlic (minced)
- 1 tablespoon of olive oil
- Salt and pepper (to taste)
- Fresh herbs for garnish (basil or parsley)
Instructions
- Wash the zucchinis and spiralize them into noodle-like strands.
- In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, and minced garlic. Blend until smooth.
- Cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat, sauté the spiralized zucchini for 3-4 minutes, then season with salt and pepper.
- Add the cooked pasta to the skillet, pour the creamy sauce over, and toss everything together, adjusting with reserved pasta water if needed.
- Serve warm, garnished with fresh herbs and additional nutritional yeast if desired.
Notes
- Choose firm, vibrant zucchinis for the best flavor.
- Adjust the creaminess of the sauce by varying the amount of vegetable broth.
- Enhance flavor with additional herbs and spices as desired.
- For added protein, consider including chickpeas, tofu, or tempeh.
- For gluten-free options, use gluten-free pasta or skip pasta altogether and use more zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Zucchini Pasta, Healthy Recipe, Creamy Sauce, Plant-Based