Creamy Zucchini Lemon Pasta
This creamy zucchini pasta is a rich vibrant and healthy dish! A rich sauce made completely vegan and dairy with bright notes of lemon and basil.
Equipment
- Blender
- microplane or grater
Ingredients
- 2 zucchinis, chopped small-medium in size
- 1 zucchini, thinly sliced roasting and topping
- 1 cup cashews soaked in hot water for 20 minutes if not using high speed blender
- 1 tbsp avocado oil or olive oil extra for roasting
- 3 garlic cloves, minced
- 2 cups fresh basil
- 1 small lemon, juiced and zested start with zesting 1/2 the lemon if you don't want to a very lemony sauce
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup reserved pasta water
- 1 12 oz. package spaghetti of choice I used gluten free
Toppings:
- 4-6 Brazil nuts, grated
- fresh basil, torn
- fresh cracked pepper to taste
- roasted zucchini slices
- red chili flakes
Instructions
- Preheat oven to 450F.
- Thinly slice 1 zucchini into about 1/3 inch pieces and add to a bowl with 2 tsp avocado oil and a pinch of sea salt and black and mix until well coasted.
- Place evenly spread out onto a baking sheet and roast for about 30 minutes or until golden brown.
- Start to bring a pot of salted water to a boil for your pasta.
- Add 1 tbsp of avocado oil to a sauté pan and heat on medium heat. Add 2 chopped zucchinis, sea salt, pepper, and garlic.
- Sauté for about 15 minutes and set aside.
- Cook spaghetti or pasta of choice according to package instructions and set aside 1/4 cup of the pasta water before draining.
- To a blender add sautéed zucchini, cashews (pre soaked if needed), lemon juice and zest, basil, reserved pasta water and blend until smooth.
- Add the pasta and sauce back into the pan and mix on a low-medium heat for a several mintues.
- Remove the zucchini from the oven when done and top onto the pasta.
- Also top with extra torn basil, grated Brazil nuts, pepper and chili flakes. Enjoy!