Creamy Vegan Zucchini Lemon Pasta

Bland

Very nice flavor. I made some changes though. I added a small onion at the beginning. I blended the vegetables with one cup plant milk and I added the pasta water once I mixed the sauce and the pasta. Otherwise I think it would have been too dry. The flavor amazing, nice touch of the lemon.

It's good. I added a bit to much lemon but still good

Made this, it wonderful. But you MUST save more then 1/4 cup of pasta water it recommends. I saved 2 cups (used about 1.5), which gives you the opportunity to make the sauce the consistency you want.

The sauce was extremely thick causing the dish to be a big pasty mess! The sliced zucchini for the topping burned in the oven after 10 minutes and was unusable. Will need some serious alterations if made again.

Needs much more flavor, but nice recipe

Yummy. Added chopped chicken.

Great recipe, thanks for sharing! I added some sundried tomatoes and fresh tomatoes as garnish before serving.

All the spices and herbs in this are equally overpowering which makes it quite hard to eat. We didn't put the Cashews so perhaps this would have mellowed it out.

A lot of potential here, but 450 for 30 minutes was too much for the zucchini. We aren't vegan so we used mozzarella, probably should have tried parmesan to make more of an Alfredo sauce. Otherwise, I liked the lemony flavor and the zucchini in the sauce

Bisschen Parmesan bei

More lemon and pasta water in the sauce. Watch the frickin baked Zucchinis!

Easy to make and great flavours! I would skip the baked zucchini slices as I don't think they were really needed.

Very nice and creamy indeed. In my opinion it needed some contrast so I added rucola and cherry tomatoes, also for the colour 😉. Topped it off with crushed hazelnuts which matched great. The grilled slices were a good addition as these were quite salty and even a bit crunchy. Also very good for contrast. Will make it again! Sauce was quite abundant btw. Could have served 4.

Delicious 😋 Added vegan basil pesto, vegan cream cheese and cashew yogurt in place of the soaked cashews. Sprinkled with Nuche instead of Brazil nuts. Added walnuts and vegan lentil sausage.

used a big lemon, with special edible peel so 1 was enough added half the juice when cooking the zucchini added less pasta, about 290 (2 ppl + leftovers) still have pasta sauce left for an additional 1 person batch fried a small onion with the zucchini addedd less cashews (110/120 total) added grated grana padano (cheese) to the sauce would add more basil next time maybe (added 2 packs) added more olive oil throughout would need more pasta water to thin the sauce, mine was still kinda thick when i ran out of pasta water and i didnt want to add a lot of oil instead really nice and fresh

pretty easy and tasty. the roasted zucchini slices did not require 30 mins. I likely sliced them too thin but would be sure to keep an eye on them. overall took me about 45 minutes to prepare. would make again.

Very tasty! Used lots of courgette. I added nutritional yeast to make the sauce cheesier and extra pasta water to thin the sauce. Next time I will double the lemon and cook the garlic in the oven instead of the pan.

Very bland, i couldn't seem to improve it with chili. Won't make again.

Delicious! Added a little extra lemon zest and a little less cashews

Good recipe! Added 2 tbsp nutritional yeast into the sauce. Set oven to 200°C

The pasta sauce it self is amazing, but sadly my zucchini toppings totally burned 450F (230°C) is waaaay too much