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Creamy Vegan Zucchini Lemon Pasta
82%
23
Justine Cooks Vegan
By Justine Cooks Vegan

Creamy Vegan Zucchini Lemon Pasta

11 steps
This recipe has a rich and bright sauce with notes of lemon and basil. It’s made completely vegan and dairy free but gets it’s creamy texture from blending sautéed zucchini and cashews into the sauce. This transforms summer squash into a luxurious yet healthy sauce :)
Updated at: Sun, 27 Aug 2023 21:37:01 GMT

Nutrition balance score

Great
Glycemic Index
60
Moderate
Glycemic Load
54
High

Nutrition per serving

Calories745.4 kcal (37%)
Total Fat32.2 g (46%)
Carbs90.5 g (35%)
Sugars7.8 g (9%)
Protein36.1 g (72%)
Sodium265.8 mg (13%)
Fiber25.7 g (92%)
% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 zucchinis, chopped small-medium in size
2zucchinis
chopped small-medium in size
1 zucchini, thinly sliced roasting and topping
1zucchini
thinly sliced roasting and topping
1 cup cashews soaked in hot water for 20 minutes if not using high speed blender
1 cupcashews
soaked in hot water for 20 minutes if not using high speed blender
1 tbsp avocado oil or olive oil extra for roasting
1 Tbspavocado oil
or olive oil extra for roasting
3 garlic cloves, minced
3garlic cloves
minced
2 cups fresh basil
2 cupsfresh basil
1 small lemon, juiced and zested start with zesting 1/2 the lemon if you don't want to a very lemony sauce
1lemon
small, juiced and zested, start with zesting 1/2 the lemon if you don't want to a very lemony sauce
1/2 tsp sea salt
½ tspsea salt
1/4 tsp pepper
¼ tsppepper
1/4 cup reserved pasta water
¼ cuppasta water
reserved
1 12 oz. package spaghetti of choice I used gluten free made of lentils
1 x 12 ozspaghetti
package, I used gluten free made of lentils

Toppings:

4-6 Brazil nuts, grated
4Brazil nuts
grated
fresh basil, torn
fresh basil
torn
fresh cracked pepper to taste
fresh cracked pepper
to taste
roasted zucchini slices
zucchini
roasted
red chili flakes
red chili flakes

Instructions

Step 1
Preheat oven to 450F.
Step 2
Thinly slice 1 zucchini into about 1/3 inch pieces and add to a bowl with 2 tsp avocado oil and a pinch of sea salt and black and mix until well coasted.
Step 3
Place evenly spread out onto a baking sheet and roast for about 30 minutes or until golden brown.
Step 4
Start to bring a pot of salted water to a boil for your pasta.
Step 5
Add 1 tbsp of avocado oil to a sauté pan and heat on medium heat. Add 2 chopped zucchinis, sea salt, pepper, and garlic.
Step 6
Sauté for about 15 minutes and set aside.
Step 7
Cook spaghetti or pasta of choice according to package instructions and set aside 1/4 cup of the pasta water before draining.
Step 8
To a blender add sautéed zucchini, cashews (pre soaked if needed), lemon juice and zest, basil, reserved pasta water and blend until smooth.
Step 9
Add the pasta and sauce back into the pan and mix on a low-medium heat for a several mintues.
Step 10
Remove the zucchini from the oven when done and top onto the pasta.
Step 11
Also top with extra torn basil, grated Brazil nuts, pepper and chili flakes. Enjoy!

Notes

52 liked
11 disliked
Delicious
Easy
Go-to
Makes leftovers
Fresh