💚🍝 Vegan Zucchini Pasta with Cashew Sauce
Ingredients:
- 1 pound pasta (gluten-free or regular) (450g)
- 2 medium zucchinis, spiralized or julienned (300g)
- For the Cashew Cream Sauce:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes (140g)
- 1 cup water (240ml)
- 1/4 cup nutritional yeast (20g)
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (30ml)
- Optional toppings: fresh basil, red pepper flakes
Directions:
1. Cook pasta according to package directions. Reserve about 1/2 cup pasta water before draining.
2. Prepare Cashew Cream Sauce: Drain soaked cashews and place in a blender with water, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until very smooth and creamy.
3. Heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3-5 minutes, or until slightly tender-crisp.
4. Add cooked pasta to skillet with zucchini. Pour cashew cream sauce over pasta and toss to combine, adding reserved pasta water as needed to reach desired consistency.
5. Heat through and serve immediately, topped with fresh basil and red pepper flakes (if desired).
Preparation Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Calories per Serving: Approximately 550 calories per serving | Number of Servings: 4-6 servings
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