Description
A creamy, comforting pasta dish infused with zucchini, fresh basil, and zesty lemon, perfect for a plant-based meal.
Ingredients
Scale
- Pasta of choice
- 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 (almond, oat, or soy)
- 1/4 cup cashew butter (or tahini if allergic)
- 1 cup fresh basil leaves
- Juice from 1/2 lemon
- Pepper to taste
- Optional: 2 cups white beans (from 1 can) for added protein
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
- Sauté Aromatics: In a skillet, heat a splash of olive oil over medium heat. Add onion and garlic, sautéing until fragrant, about 3-4 minutes.
- Cook the Zucchini: Add the chopped zucchinis, stirring occasionally, and cook until softened, approximately 5-7 minutes.
- Make the Creamy Sauce: Stir in nutritional yeast, plant milk, cashew butter, and reserved pasta water. Simmer for another 2-3 minutes.
- Blend to Perfection: Transfer the mixture to a blender and blend until smooth. Add more plant milk if necessary.
- Add Fresh Ingredients: Return the sauce to the pot, stirring in fresh basil, lemon juice, and pepper to taste.
- Combine with Pasta: Toss the creamy sauce with the cooked pasta. If adding white beans, stir them in now. Serve immediately, garnished with extra basil if desired.
Notes
For a nut-free option, substitute cashew butter with tahini or sunflower seed butter. Enhance flavors by experimenting with various vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg