Vegan Zucchini Lemon Pasta
Ingredients
- 400 g pasta
- 2 onions
- 3 cloves of garlic
- 2 zucchinis
- 250 g fresh spinach
- 1 lemon (zest and juice)
- 1 handful of fresh basil
- 2 tbsp vegan aioli
- 250 ml coconut milk
- 1/2 tsp pepper and salt
- Olive oil
Optional
- 1 can chickpeas
Preparation
Cook the pasta according to the package instructions and drain.
Sauté the onion and garlic until translucent.
Add the zucchini and cook for 5-6 minutes.
Add the spinach and basil and cook until wilted.
Add the lemon zest, lemon juice, aioli, coconut milk, pepper, and salt.
Heat briefly.
Add the cooked pasta and chickpeas.
Mix everything together and divide onto plates.
Garnish with pine nuts.
