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By Paul Köber
Creamy Zucchini Pasta 🤤🌱
Zucchinis are in season and this is the perfect recipe to use a LOT of them! Together with some vegan cream, herbs and lemon juice they cook down into this creamy, almost cheesy pasta sauce 🤌🏼
Updated at: Mon, 06 Nov 2023 12:38:34 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
43
High
Nutrition per serving
Calories535.6 kcal (27%)
Total Fat16.5 g (24%)
Carbs81.4 g (31%)
Sugars11.3 g (13%)
Protein16.4 g (33%)
Sodium291.1 mg (15%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Grate the zucchinis on the large holes of a box grater. Add to a cheese cloth or kitchen towel and squeeze out as much water as possible.
Step 2
In a pan sauté onion, garlic and chili flakes in olive oil.
Step 3
Add the zucchini to the pan, season with salt and pepper and let it simmer for 15-20 minutes.
Step 4
Cook pasta 1-2 minutes less than packaging instructions.
Step 5
Loosen the zucchini with pasta water and vegan cream until a silky sauce forms. Add the pasta to the pan and stir until coated. Cook for 1-2 minutes, adding more pasta water as needed.
Step 6
Finally stir in the herbs, squeeze in some lemon juice and season with salt and pepper to taste.
Step 7
Serve with some toasted nuts or vegan parmesan and enjoy!
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