Zucchini Alfredo

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    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.

    Pretty pale green zucchini alfredo sauce! I wasn’t so sure if this would work to be honest, because I thought the zucchini might hold too much water and separate the sauce. But considering the success other types of creamy vegan vegetable-based sauces like cauliflower cream sauce and mac & cheese sauce made with potatoes, carrots and onions, there was really no reason this sauce wouldn’t work out.

    The zucchini flavor in the sauce is very mild, leaving plenty of room for more veggies on top, plus a zippy basil, lemon and red chili flake oil for an extra boost of flavor.

    I added sliced sun dried tomatoes, hen of the woods mushrooms and more zucchini on top, and of course you can be creative and top your pasta with anything you want.

    The basil oil uses purple basil from my garden, but use what you have of course. The basil is simply roughly chopped and soaked in olive oil, a little lemon juice and some red chili flakes for an extra kick. It’s difficult to see in the photos, but the purple color from the basil colored the oil a pretty bright purple color, making this dish extra vibrant.

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    Zucchini Alfredo Yum
    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.
    Zucchini Alfredo
    Votes: 0
    Rating: 0
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    Course Main Dish
    Cuisine Italian
    Servings
    people
    Ingredients
    Course Main Dish
    Cuisine Italian
    Servings
    people
    Ingredients
    Zucchini Alfredo
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Instructions
    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.

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