Embark on a culinary adventure with our sumptuous Vegan Pasta with Creamy Zucchini and Basil Sauce, a dish that promises to tantalize your taste buds with its rich and vibrant flavors. This recipe offers a delightful twist to traditional pasta dishes, making it a must-try for anyone looking to indulge in a comforting and satisfying meal.
Experience the exquisite flavors of our Vegan Pasta with Creamy Zucchini and Basil Sauce, a dish that never fails to bring back fond memories of lazy summer evenings spent in the Italian countryside. One of my favorite moments was enjoying this delectable pasta dish while overlooking the breathtaking views of the Tuscan hills. The creamy texture of the sauce combined with the freshness of the zucchini and basil created a flavor explosion that left me craving for more.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Cuisine: Italian
Ingredients:
- 12 oz (340g) pasta of your choice
- 2 medium zucchinis, diced
- 3 cloves garlic, minced
- 1/2 cup raw cashews, soaked in water for 4 hours or overnight
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup fresh basil leaves, plus extra for garnish
- 2 tablespoons olive oil
- Salt and pepper, to taste
Equipment/Utensils Required:
- Large pot
- Blender or food processor
Instructions:
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, fresh basil leaves, salt, and pepper. Blend until smooth and creamy.
- Saute the Zucchini: In a large pan, heat olive oil over medium heat. Add the diced zucchini and cook for 5-7 minutes until softened.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with the sauteed zucchini. Pour the creamy sauce over the pasta and zucchini. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Zucchini and Basil Sauce with fresh basil leaves. Serve hot and enjoy this burst of Italian flavors!
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 15g
Vegan Pasta with Creamy Zucchini and Basil Sauce
Ingredients
- 12 oz 340g pasta of your choice
- 2 medium zucchinis diced
- 3 cloves garlic minced
- 1/2 cup raw cashews soaked in water for 4 hours or overnight
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup fresh basil leaves plus extra for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, fresh basil leaves, salt, and pepper. Blend until smooth and creamy.
- Saute the Zucchini: In a large pan, heat olive oil over medium heat. Add the diced zucchini and cook for 5-7 minutes until softened.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with the sauteed zucchini. Pour the creamy sauce over the pasta and zucchini. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Zucchini and Basil Sauce with fresh basil leaves. Serve hot and enjoy this burst of Italian flavors!
Notes
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 15g
