Creamy Vegan Zucchini Basil Pasta with Lemon
Scale
Ingredients
This makes enough sauce for up to 4 servings
Sauce
- 1/2 onion - finely diced
- 4 cloves garlic - minced
- 2 medium or 4 small zucchinis - roughly chopped
- 3 tbsp nutritional yeast
- 1/4 cup reserved pasta water
- 3/4 cup plant milk
- 1/4 cup cashew butter (can sub tahini if allergic)
- 1 cup basil
- juice from 1/2 lemon
- pepper to taste
+Pasta of Choice and optional 2 cups white beans (from 1 can beans) for protein
Instructions
- Heat oil in a pan over medium heat. Add onions and cook for 5 minutes. Add garlic and zucchini. Cook until tender, about 10 more minutes.
- Add zucchini, garlic and onion to a blender along with the rest of the sauce ingredients. Blend until smooth.
- Mix sauce with pasta and white beans if using.