Creamy Zucchini Pasta
Creamy, plant-based sauce that you wouldn't know is dairy-free. We've made this recipe when we're missing some ingredients (like onion or nutritional yeast) and it still turns out delicious every time.
We recommend adding a high-protein side such as roasted chickpeas and mushrooms to complete this dish.
Serves 3-4 · Ready in ~60 minutes
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Ingredients
- 1 zucchini, cut into chunks or slivers
- 1/2 onion, quartered so as to not burn during roasting
- 6 garlic cloves
- 3 tbsp olive oil
- 1/4 cup salted pasta water (save more than this just in case)
- 3 tbsp Nutty Raven © Original Cashew Cheese
- 1 tbsp Nutritional Yeast (or more Cashew Cheese if preferred)
- 1 tsp lemon juice
- Salt & pepper, to taste
- Optional: 1/4 cup of fresh basil and/or spinach for more flavor and color
- Optional: pinch of red chili flakes
Directions
- Sprinkle with salt and oil, then Roast zucchini, onion, and garlic at 350°F for 40 minutes adding oil and flipping in-between as needed. The zucchini and onion should become translucent and soft. A light golden brown will have the best flavor
- Cook pasta in salted water until al dente; reserve pasta water.
- Blend roasted veggies and remaining ingredients until creamy. Add additional pasta water if it is too thick. It should pour like a creamy sauce.
- Toss with pasta, add protein, and adjust seasoning.
Tip: For a complete meal, add a high protein side. Save time by roasting mushrooms and chickpeas on the same sheet as the zucchini.
Tip: Really tight on time? cut the veggies into smaller chunks and roast on a higher temp (~ 425°F). Using a higher temp oil like avocado is recommended. Cook and flip time are halved