Go Back
–+ servings
Penne in a green sauce with small pieces of zucchini in a white bowl.
No ratings yet

Creamy Vegan Zucchini Pasta

This vegan zucchini pasta sauce is the perfect summer dish with a creamy texture from cashew butter and a cheesy flavor from nutritional yeast.
Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 2 garlic cloves
  • 2 zucchini
  • 2 tablespoons olive oil
  • 4 servings of pasta gluten-free if needed
  • 2 bunches (40 g) fresh basil
  • 2 tablespoons cashew butter or white almond butter or tahini
  • 2 tablespoons nutritional yeast
  • ½ teaspoon coarse sea salt

Instructions
 

  • Bite-sized zucchini pieces in a ceramic bowl.
    Garlic & zucchini: Peel the garlic cloves and crush them with the flat side of a knife. Cut the zucchini lengthwise into quarters, then into bite-sized (the smaller the pieces, the quicker they will cook).
  • Golden brown zucchini pieces in a pan.
    Sauté: Heat a large pan with olive oil. Sauté the garlic over medium-high heat for 1 minutes. Add in the zucchini and sauté for 2-3 minutes until golden. Reduce to medium heat and cook for another 10 minutes.
  • Pasta: Cook the pasta according to package directions.
  • Basil leaves and stems on a wooden chopping board.
    Basil: Wash the basil and remove thick stems.
  • Blended bright green sauce in a blender.
    Blend: Add ⅔ of the cooked zucchini and the basil to a high-speed blender. Blend until smooth. Then, add in the cashew butter, nutritional yeast, and salt. Blend again.
  • Penne tossed with a green sauce in a large white pot.
    Toss: Drain the cooked pasta and add it back to the pot. Stir in the zucchini basil sauce and let it thicken slightly. Serve with the rest of the zucchini and fresh basil.

Nutrition

Calories: 420kcal | Carbohydrates: 66g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Fiber: 4g | Sugar: 2g
Did you try this recipe?

Leave a star rating and review below. Thank you!