Creamy Vegan Zucchini Pasta Sauce
You will be obsessed with this vegan zucchini pasta sauce! It is light, loaded with flavor and nutrients and trust me you won't believe it is made with veggies! The sauce is made with fresh herbs and lemon juice which bring a fresh flare to the sauce. It is perfect for the summer or to swap out on pasta night!
Ingredients
- 1 tbsp Olive Oil
- ½ Large White Onion
- 3 Cloves Garlic
- 3 Zucchinis cut into half circles
- 2 cups Veggie Broth
- 1 Small Handful Basil
- 1 Small Handful Fresh Mint
- ⅓ cup Pine Nuts
- ¼ cup Nutritional Yeast
- ½ cup Coconut Milk
- Juice of 1 Lemon
- ¾ tsp Salt
- ½ tsp Pepper
- 400 g Pasta of Choice use a high protein pasta to increase protein content!
Instructions
- First start by cooking your onion until translucent in olive oil over medium heat.
- Add in your garlic and chopped zucchini and cook for a few more minutes.
- Add in the veggie broth and bring to a simmer and simmer until the water is absorbed, about 15 minutes. This will add tons of flavor into the zucchini!
- Once most of the broth is absorbed add your veggies into a blender along with the rest of the ingredients. Blend until smooth.
- If the sauce is too runny for your liking let it simmer to thicken it up.
- Mix your sauce with your pasta of choice and add and toppings you'd like!
- I added vegan parmesan, chili flakes, fresh herbs and a lemon wedge but you could also add chili oil or lemon zest!
Nutrition
Serving: 1serveCalories: 544kcalCarbohydrates: 86gProtein: 18gFat: 18gSaturated Fat: 5.9gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 5.4gSodium: 477mgPotassium: 992mgFiber: 12.9gSugar: 9.5gVitamin C: 34mgCalcium: 83mgIron: 5.4mg
Tried this recipe?Let us know how it was!