Creamy pasta with lots of vegetables makes the perfect vegan weekday/night meal. I came up with this recipe on a whim when I found myself with too much zucchini. Prep Time: 5 minutes; Cook Time: 35 minutes; Total Cook Time: 40 minutes, 1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium), 2 1/2 - 3 tablespoons extra virgin olive oil, plus more for finishing, 12 ounces (340g) pasta of choice (use gluten-free pasta as needed), 1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters, 1 (15-ounce/440g) can chickpeas, drained and rinsed. Transfer about 2/3 of the caramelized zucchini to the food processor (reserve the remaining zucchini for finishing the pasta). While the zucchini is cooking, prep the rest of the dish. Zucchini can get a bad rep for being bland and watery, and to be fair, that reputation is often merited. This Creamy Vegan Zucchini Pesto Pasta feels and tastes gourmet, but it’s easy enough for a weeknight dinner and requires less than 10 ingredients. Once the zucchini has been caramelized, make the zucchini pesto. But, in-season, locally-grown zucchini that’s been cooked in olive oil and garlic until jammy and caramelized? Sprinkle with the basil-garlic topping and toss again. If you try to cram all the zucchini into a smaller pan, it won’t brown evenly and some of it will steam. In a large skillet, heat olive oil on medium-high heat. If desired, drizzle with a final splash of extra virgin olive oil. Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Taste for seasonings, adding a pinch of salt as needed. If you cashew cream is too thick and is starting to look goopy (?? As you can see from the photos, I used zucchini for the pesto and caramelized summer squash as the topping. Heat up a large cast iron skillet cook over medium-high heat with a generous amount of olive oil. Once oil is hot, add zucchini and onion. Cook the zucchini, tossing occasionally, until browned in spots, 4-6 minutes. Vegan Creamy Kale and Zucchini Pasta. And the leftovers are extremely delicious! To the blitzed pine nuts, add approximately 2/3 of the caramelized zucchini (no need to be super precise), basil, and lemon zest. Ingredients . Blitz the pine nuts in a food processor to start on the zucchini pesto. I’ve made this recipe with both and they’re both very tasty. It’s really quite a delightful, flavorful dish that requires just 9 ingredients! Plus, caramelizing the squash is mostly a hands off process once it’s cooking on low heat, so you can multitask and get dinner on the table in 40 minutes (prep time included). It’s perfect for zucchini season and if you have leftovers, they are very delicious the next day. vegan Parmesan cheese, salt, marinara sauce, lemon, Italian seasoning and 7 more Rigatoni with Tomatoes, White Beans, and Zucchini SarahCarracher extra-virgin olive oil, vegan Parmesan cheese, white beans, red pepper flakes and 5 more The best of zucchini. If you do have a large cast iron skillet, I recommend using because it has the perfect heat distribution, which results in beautifully caramelized, browned yet soft zucchini. Chiffonade 1/2 cup of the basil and toss with the minced garlic to combine. That said, it’s not the end of the world if you don’t have one. Prep the vegetables. I love making caramelized, jammy zucchini/squash in a cast iron skillet, and often pair it with pasta and a simple olive oil-balsamic vinegar dressing, but I recently had too much caramelized zucchini for the amount of pasta I had made. If you're using kale, go ahead and add that now as well. Stir in red pepper flakes at the end, if using. If you give this Creamy Vegan Zucchini Pesto Pasta recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! Taste for seasonings, adding a pinch of salt as needed. about 1 medium zucchini, quartered and thinly sliced, Bring 2 quarts of water + 1/2 tablespoon salt to boil in a large pot. Who doesn’t like a creamy pasta? Once hot, add the zucchini, season with salt, and cook for 4-6 minutes until it’s got a light char on it. Reduce heat to low and continue cooking until zucchini is soft and jammy, 15-20 minutes, stirring just occasionally.

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