Creamy Vegan Zucchini Pasta with Lemon and Basil
This Creamy Vegan Zucchini Pasta with Lemon and Basil will be your new favorite pasta recipe
Ingredients
Sauce
- ½ onion - finely diced
- 4 cloves garlic - minced
- 2 medium or 4 small zucchinis - roughly chopped
- 3 tablespoon nutritional yeast
- ¼ cup reserved pasta water make sure it is heavily salted
- ¾ cup plant milk
- ¼ cup cashew butter can sub tahini if allergic
- ½-1 cup basil - finely chopped
- juice from ½ lemon
- salt/pepper to taste
Other ingredients
- 4 servings cooked pasta
- 1 can white beans optional
Instructions
- Heat oil in a pan over medium heat. Add onions and cook for 5 minutes. Add zucchini and a pinch of salt and pepper and cook for another 5 minutes. Lastly add in garlic and basil and cook for 3-5 more minutes until everything is cooked and softened.
- 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.
Notes
This makes enough sauce for about 4 servings of pasta or 1 small bag of pasta.
Nutrition
Calories: 304kcalCarbohydrates: 41gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 77mgPotassium: 875mgFiber: 8gSugar: 4gVitamin A: 513IUVitamin C: 21mgCalcium: 157mgIron: 5mg
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