Creamy Homemade Vegan Zucchini Pasta

Vegan Creamy Zucchini Pasta
Zucchini is the star of this flavourful pasta dish making it both sweet and creamy. Coconut milk add a richness to the sauce as well. Finally, Garlic and herbs round out the flavour profile of this dish. This is a perfect summer dish to savour!

Ingredients:
10 oz spaghetti or linguine noodles
1 Tbsp olive oil
1 medium onion, thinly sliced
½ bell pepper, yellow or orange, thinly sliced
1 medium zucchini, grated
4-5 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 Tbsp nutritional yeast
1 tsp vegetable broth paste or ½ a cube of vegetable stock
1 cup coconut cream
3 tbsp basil
1 tsp rosemary
½ tsp lemon peel
1-2 tbsp lemon juice
1 - 1 ½ cup pasta water reserved

Instructions:
In a pot bring water to boil and cook pasta “al dente”. Try not to overcook because the sauce to be added will cook it further. Once cooked, first set aside 1-1 ½ cups of pasta water aside.
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Prepare vegetables: Slice onion thinly and then bell pepper thinly as well. Mince garlic and finally, grate zucchini. Chop basil and rosemary. Zest lemon and then juice the lemon as well.

In a pan, heat olive oil. Add onions and saute until translucent. Add garlic and saute for another minute.

Add grated zucchini and cook for a couple of minutes. Add bell pepper, salt, pepper and nutritional yeast and then cook again for a couple of minutes.

Next to the zucchini, combine, coconut cream and veggie stock paste (or veggie stock cube). Let this cook down for about 4-5 minutes.

Add pasta to zucchini with coconut cream and combine. If the pasta and sauce is too thick thin this out by adding ¼-½ cup of pasta water at a time. (Note: you might not need this step)

Finally, add basil, rosemary, lemon peel and lemon juice. Mix once more to combine all ingredients well.
Serve warm.

Suggestion: You can top with vegan cheese if you like but this dish doesn’t need it.

Enjoy!