Vegan Zucchini Pasta
This quick and easy Vegan Zucchini Pasta is bursting with fresh, summery flavors. Tender zucchini ribbons are tossed with al dente pasta in a creamy, umami-rich miso and nutritional yeast sauce. It's a light yet satisfying meal that's ready in under 30 minutes.
Equipment
- 1 Tongs
- 1 Large sauce pan
- 1 Large non stick wok / Frying pan
Ingredients
- 1 Large Courgette
- 200 g Tagliatelle
- 1 Piece Lemon
- 3 tbsp Olive oil
- 3 tbsp Nutritional yeast
- 1 tsp White miso
- 1 Large Red onion
- 4 cloves Garlic
- 1 cup Frozen peas
- 10 g Mint
Instructions
- Cook Pasta: Cook tagliatelle according to package directions, minus 1 minute.
- Prep Vegetables: Thinly slice courgette, red onion, garlic, and mint.
- Sauté Aromatics: Sauté onion and garlic in olive oil until softened.
- Add Peas and Courgette: Stir in peas and courgette, cooking briefly.
- Create Sauce: Deglaze pan with pasta water, then stir in nutritional yeast and miso. Add more pasta water if needed for desired consistency.
- Season: Stir in most of the mint and lemon zest.
- Combine: Drain pasta, reserving some water. Add pasta to skillet and toss to coat.
- Finish: Add lemon juice, toss again and serve immediately. Garnish with mint and drizzle the remaining olive oil on top.
Notes
- Use a large pan to ensure enough space for combining the pasta and vegetables.
- For a creamier sauce, add more pasta water, a little at a time, until desired consistency is reached.
- Taste the sauce before adding the lemon juice, as the amount needed may vary depending on personal preference.