Recipe

Make Pasta Healthy Again With This Vegan Zucchini Cream Sauce

By Lena Lee at University of Washington

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
Servings: 4

Ingredients

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

Photo by Lena Lee

Step 1

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.

Photo by Lena Lee

Step 2

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.

Photo by Lena Lee

Step 3

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.

Photo by Lena Lee

Step 4

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