Zucchini Lemon Pasta

I used the cashew cream (which I added a fee shakes of smoked paprika, nooch, and mustard to) and I ended up mixing the rest of the batch into the sauce with the pasta water and lemon juice at the end. It added some nice extra creaminess and sweetness to a pretty acidic dish.

Tastes amazing but zucchini definitely didn’t caramelize. I cooked for 50 minutes at 400F, the garlic wasn’t completely softened either. Tried to mash it up still but wasn’t making a “sauce” so didn’t bother adding pasta water. Used spinach not basil and topped with parmesan. Didn’t turn out how it’s supposed to but would still make again.

Used Parmesan instead of nooch, used reg cream cheese instead of vegan. The zucchini didn't really smash up, but we loved it anyway!

I added some chickpeas in with the zucchini. Next time I would use less garlic (or give it more time in the oven), the garlic taste was a bit too strong for our taste

Used Barilla Gluten free penne, VioLife Cream Cheese, and Follow Your Heart Parmesan Cheese.