Creamy zucchini pasta with basil and lemony breadcrumbs

Name: Creamy zucchini pasta with basil and lemony breadcrumbs
Total time: 30 min
Ingredients: 1 pound uncooked pasta; 3 tablespoons olive oil; 4 cups zucchini, roughly chopped (about 2 to 3 medium zucchini); 2 shallots, diced; 4 cloves garlic, minced; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon fresh cracked black pepper, plus more to taste; 2 cups loosely packed basil (about 30 grams), plus more for garnish; 1 cup plant-based heavy cream or unsweetened unflavored extra creamy non-dairy milk; 1/2 cup nutritional yeast; 2 vegetable bouillon cubes or 2 teaspoons vegetable bouillon paste; Vegan parmesan, for garnish, optional; 1/2 cup pistachio kernels; Zest of 1 small lemon; 1 tablespoon olive oil; 1/2 cup panko breadcrumbs; 1 tablespoon nutritional yeast; 1/2 teaspoon garlic powder

ioanacooks.com

Comforting creamy zucchini pasta with basil, garlic, and crunchy lemon pistachio topping. Quick, vegan, and full of summer flavor.

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Ingredients

1 pound uncooked pasta
3 tablespoons olive oil
4 cups zucchini, roughly chopped (about 2 to 3 medium zucchini)
2 shallots, diced
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon fresh cracked black pepper, plus more to taste
2 cups loosely packed basil (about 30 grams), plus more for garnish
1 cup plant-based heavy cream or unsweetened unflavored extra creamy non-dairy milk
1/2 cup nutritional yeast
2 vegetable bouillon cubes or 2 teaspoons vegetable bouillon paste
Vegan parmesan, for garnish, optional
1/2 cup pistachio kernels
Zest of 1 small lemon
1 tablespoon olive oil
1/2 cup panko breadcrumbs
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder