Creamy Zucchini & Mushroom Pasta with Lemon-Parmesan Twist – Club Vegan

Ingredients

• 200g (7 oz) fettuccine, linguine, or your favorite pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium zucchini, sliced into thin half-moons
• 1 cup mushrooms, sliced (cremini or button work great)
• ½ teaspoon salt
• Cracked black pepper, to taste
• ½ cup plant-based or regular cream (e.g., oat cream or light dairy cream)
• ½ cup grated vegetarian parmesan cheese
• Zest of 1 lemon
• Juice of ½ lemon
• Optional: fresh basil or parsley to garnish