Vegan Zucchini Pasta

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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.

Servings

Prep Time 10

Cook Time 10

Equipment

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

Metric - US Customary

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.

Calories: 746kcal

Course: lunch, Main Course

Cuisine: European, Italian

Season: Summer

Nutrition

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