Zucchini Pasta
This Zucchini Pasta is a super quick, Mexican style pasta!
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
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 (or jalapeño)
- 2 tbsp nutritional yeast
- 2 tbsp vegan butter
- 10 oz pasta of your choice (gluten free optional)
- Salt & pepper
EQUIPMENT
- Large pot
- Medium sized pot
- Blender
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Begin by cooking your pasta according to the directions on the package. Meanwhile, In a pan over medium heat sauté diced onions, Serrano pepper (I 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 & 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 (I used oat milk), 1-2 tbsp vegan butter, (vegan cheese is desired) & a little extra salt and pepper to taste!
- I decided to sauté mushrooms to go on top but that is optional!
- Enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
