Zucchini Alfredo
Creamy vegan zucchini alfredo pasta with zucchini in the sauce and on top! Wild mushrooms, sun dried tomato and a pretty purple basil & red chile oil complete the meal.
  1. Place raw cashews, almond milk, and one tablespoon lemon juice in your high speed blender and set aside to soak.
  2. Chop the basil into a rough mince and combine with one tablespoon of lemon juice, olive oil, and chili flake. Set aside.
  3. Get a large pot of water going over high heat while you prep the remaining ingredients.
  4. Heat about a teaspoon of oil in a large skillet over medium high heat and sauté the onions until translucent. Add the grated zucchini and garlic and continue to cook until the mixture has reduced slightly, about 6 minutes. Season with salt & pepper. Remove from heat and set aside.
  5. Return the skillet to the heat and add another teaspoon of oil. Add the chopped zucchini and cook over medium high heat until it begins to brown. Next add the mushrooms and continue to cook until the mushrooms begin to brown slightly. Season with salt and pepper. Toss in the sun dried tomatoes at the last moment and then either reduce the heat to low to keep warm or in a low oven.
  6. Add the shredded zucchini and onion mixture to the blender and blend on high speed until completely smooth and creamy. Warm the sauce on medium low heat in a small saucepan. Taste and season with salt and pepper.
  7. Once your water is boiling, cook your pasta according to the package instructions and drain when ready.
  8. To assemble: toss pasta with the sauce, then serve on a platter or on individual dishes, top with the veggies and then drizzle the basil oil on top.