Description
A vibrant and healthy vegan pasta featuring a creamy cashew and sautéed zucchini sauce with bright lemon and fresh basil.
Ingredients
-
12 oz spaghetti.
-
3 medium zucchinis.
-
1 cup soaked cashews.
-
3 cloves garlic.
-
2 cups fresh basil.
-
1 lemon (juice and zest).
-
4 Brazil nuts.
-
1/4 cup pasta water.
-
Avocado oil.
-
Red chili flakes.
Instructions
-
Roast one sliced zucchini at 450F for 30 minutes until golden brown.
-
Sauté chopped zucchini and garlic in oil until soft and fragrant.
-
Boil spaghetti and reserve 1/4 cup of the starchy pasta water.
-
Blend sautéed zucchini cashews basil lemon and pasta water until smooth.
-
Toss the cooked pasta with the green sauce in a pan over low heat.
-
Top with roasted zucchini grated Brazil nuts and chili flakes.
-
Serve immediately for a professional-grade plant-based dinner.
Notes
-
Using reserved pasta water is the secret to a professional and creamy sauce bond.
-
Ensure the cashews are fully soaked to achieve a velvet-like texture in the blender.
-
Grating Brazil nuts provides a healthy and nutty alternative to Parmesan cheese.
- Prep Time: 20 mins.
- Cook Time: 30 mins.
- Category: Dinner.
- Method: Blending.
- Cuisine: Italian Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 425 kcal
- Sugar: ~ 5g.
- Sodium: ~ 380mg.
- Fat: ~ 24g.
- Saturated Fat: ~ 4g.
- Unsaturated Fat: ~ 20g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 48g.
- Fiber: ~ 6g.
- Protein: ~ 12g.
- Cholesterol: ~ 0mg.
Keywords: Lemon Pasta, Zucchini Pasta, Vegan Creamy Pasta, Healthy Italian Recipes, Dairy Free Dinner, New York Recipe.