Vegan Spicy Zucchini Pasta
Ingredients
- 1/2 white or yellow onion
- 2-3 cloves garlic
- 1 large zucchini
- Small handful fresh cilantro
- Zest of 1 lemon
- 1/2 cup oat milk
- 1/2-1 serrano pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- 10 ounces pasta
- Salt and pepper
Preparation
Cook the pasta according to the package directions.
Meanwhile, in a pan over medium heat, sauté diced onions, Serrano pepper (cut in half lengthwise), and minced garlic in 1 tablespoon of oil for 5-6 minutes, then add them to a blender. Start with half the pepper and add more if you want more spice.
In the same pan, add another tablespoon of oil and cook the zucchini for 7-10 minutes until golden, season with salt and pepper, then add to the blender along with the onion and garlic mixture.
Scoop out 1/2 cup of hot pasta water and add it to the blender, followed by 2 tablespoons of nutritional yeast, salt, pepper, and a handful of cilantro. Blend for 10 seconds, ensuring you can still see specks of cilantro.
Once the pasta is cooked, add it to the pan, pour the sauce over it, add the zest of 1 lemon, 1/2 cup non-dairy milk, 1-2 tablespoons vegan butter, and optional vegan cheese, along with extra salt and pepper to taste.
Tips
For serving, optionally sauté mushrooms to top the dish. Enjoy!
