Creamy Vegan Zucchini Lemon Pasta Recipe | Samsung Food App
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 saut
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saute pan
- Pot
- Stove
- Colander
- Blender
- Spoon
- Tongs
- Chef's knife
- Cutting board
- Microplane
- Kitchen scale
- Serving bowl
Ingredients
- 2 zucchinis, chopped small-medium in size
- 1 zucchini, thinly sliced roasting and topping
- 1 cup cashews soaked in hot water for 20 minutes if not using high speed blender
- 1 tbsp avocado oil or olive oil extra for roasting
- 3 garlic cloves, minced
- 2 cups fresh basil
- 1 small lemon, 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
- 1/4 tsp pepper
- 1/4 cup reserved pasta water
- 1 12 oz. package spaghetti of choice I used gluten free made of lentils
- 4-6 Brazil nuts, grated
- fresh basil, torn
- fresh cracked pepper to taste
- roasted zucchini slices
- red chili flakes
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