Pasta with Creamy Zucchinni Sauce
Servings: 2 Servings
Print Recipe
Ingredients
- 8 oz package pasta cooked
- 2 cups zucchini sliced
- 2 tablespoons onion pureed or finely minced
- 2 large garlic cloves minced
- 1 cup soy milk
- 1/4 cup vegan mayonnaise
- 4 tablespoons nutritional yeast
- 1 lemon juiced
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder
- 1/2 teaspoon stevia leaf powder
- 1 1/2 tablespoon oil
Garnish:
- Nutritional yeast
- Lemon slices
Instructions
- Cook the pasta according to the direction on the package. Once cooked, drain and set aside.
- Puree an onion in a blender or food processor
- Brown 2 tablespoons pureed onion and minced garlic in 1/2 tablespoons oil in a skillet over medium high heat.
- Once translucent, add 2 cups sliced zucchini and 1 more tablespoon oil. Cook stirring until zucchini is slightly softened and onions slightly browned, 2-3 mins minutes.
- Add 1/3 cup soy milk and stir until zucchini is softened and soy milk absorbed, about 2 minutes.
- While cooking add the 2/3 cup soy milk, vegan mayonnaise, lemon juice, nutritional yeast and seasonings.
- Continue cookcooking until zucchini is soft and soy milk absorbed, about 3 minutes, stirring frequently.
- Once zucchini is soft remove from heat, let cool slightly. Once cooled pour into a food processor and pulse until blended but still slightly chunky, about 5 minutes.
- Serve hot over pasta.