Zucchini Pasta with a Little Spice
Ingredients
- 1/2 white or yellow onion, diced small
- 2-3 cloves garlic, minced
- 1 large zucchini, thinly sliced
- Small handful fresh cilantro (basil would work too!)
- Zest of 1 lemon
- 1/2 cup oat milk (or any creamy unsweetened non dairy milk)
- 1/2-1 serrano pepper (you can do jalapeño too)
- 2 tbsp nutritional yeast
- 2 tbsp vegan butter (evoo (extra virgin olive oil) would work too)
- 10 oz pasta of your choice
- Salt & pepper
Preparation
Begin by cooking your pasta according to the directions on the package. Meanwhile, in a pan over medium heat sauté diced onions, Serrano pepper (suggestion: cut it in half length wise) and minced garlic in 1 tbsp of oil for 5-6 minutes. Then add to a blender. Start with adding half the pepper then add more later if you want more spice!
In the same pan add another tbsp of oil then add in zucchini. Cooking for 7-10 minutes until golden, season with salt and pepper then add to blender along with the onion and garlic. Scoop out 1/2 cup hot pasta water and add to blender, followed by 2 tbsp nutritional yeast, salt and pepper and a handful of cilantro. Blend for 10 seconds or so, making sure you still see specs of cilantro!
Once pasta is cooked add to pan then pour sauce over top. Add zest of 1 lemon, 1/2 cup non dairy milk (like oat milk), 1-2 tbsp vegan butter, (vegan cheese is desired) and a little extra salt and pepper to taste!
Serving suggestion: sauté mushrooms to go on top (optional!). Enjoy!
