Pasta and anything carbohydrate related is my BIG guilty pleasure. The creamy taste of Alfredo sauce and the delicate bite of the noodle is always a welcoming meal.
Inspired by the creaminess of Alfredo and the season of fall where squashes and pumpkins grow galore, I created this dairy- and nut-free alternative for all you pasta-lovers out there. Add some color to your pasta and it is bound to make your day 10x better.
Vegan Zucchini Cream Sauce
- Prep Time:5 mins
- Cook Time:15 mins
- Total Time:20 mins
- 2 cups zucchini
- 1/2 medium white onion
- 1-2 garlic cloves
- 1/3 cup non-dairy milk or creamer
- 1/4 cup vegan mayo or avocado
- 2-3 tablespoons nutritional yeast
- 1 tablespoon water or healthy oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dice 1/2 medium white onion and 1-2 garlic cloves. Cook the onion and garlic with 1 tablespoon of water or oil on med/high heat till translucent. This should take about 3-4 minutes.
Cut up 2 cups of zucchini. Then cook the zucchini with the onions for about 5 minutes on high heat. The zucchini should be softened and squishy.
Add the 1 tablespoon salt, 1/2 tablespoon black pepper, 3 tablespoons nutritional yeast, 1/3 cup non-dairy milk/creamer, and 1/4 cup vegan mayo/avocado to the pan. Cook for about 5-6 minutes.
Take the mixture off the stove and let it cool for a couple of minutes. Then blend the mixture until it takes on a smooth creamy consistency. Eat this delicious green sauce with your favorite pasta.
#SpoonTip: To make it extra healthy, use whole wheat or quinoa pasta.
Photo by Lena Lee