Vegan Zucchini Pasta
This Vegan Zucchini Pasta features a creamy sauce made from sautéed zucchini, basil, and cream cheese. A light, summery pasta perfect for weeknights.
Equipment
Ingredients
- 1 Pound Pasta of choice I used zucchette cut pasta
- ½ Cup Pasta Water
- 3 Medium Zucchini quartered and sliced
- 1 Small Yellow Onion diced
- ¾ Cup Vegan Cream Cheese
- ¼ Cup Nutritional Yeast
- 2 Ounce Package Basil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Cups Frozen Shelled Edamame microwaved according to the package directions
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ½ cup of pasta water before draining. Leave the pasta in the colander until step 5.
- Meanwhile, in a large, deep non-stick skillet, sauté the zucchini and onion for 7-10 minutes, until starting to soften and brown.
- Add the cream cheese, nutritional yeast, basil, salt, pepper, and pasta water. Stir to incorporate the cream cheese, then turn the heat to high and and cover. Let cook for 10 minutes.
- Transfer the zucchini mixture to a blender and blend until smooth.
- Pour the sauce back to the skillet. Add the pasta and cooked edamame, then stir well to toss. Serve immediately.
Nutrition
Calories: 453kcal | Carbohydrates: 71g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 511mg | Potassium: 731mg | Fiber: 8g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 3mg