Ingredients
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1 medium yellow squash (about 1 pound), trimmed and cut into thin strips
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1 large zucchini (about 1 pound), trimmed and cut into thin strips
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1/2 cup loosely packed fresh basil leaves, chopped
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1/2 teaspoon salt, divided
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1 tablespoon nutritional yeast
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1/4 teaspoon black pepper
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1/4 cup raw cashews, soaked in water for at least 2 hours and drained
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1/4 cup unsweetened almond milk, plus more as needed
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1/2 cup low-sodium vegetable broth
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1 tablespoon white wine vinegar
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1/4 cup grated Parmesan cheese (optional)
Directions
Sub-title: A delicious, gluten-free, oil-free, seasonal, whole food plant-based dinner that’s perfect for summer!
Description: This easy and healthy vegan pasta dish combines creamy mushrooms, zucchini noodles, and fresh herbs to create a satisfying meal that tastes like you’re indulging in something naughty but is actually incredibly good for you!
Ingredients:
* 1 medium yellow squash (about 1 pound), trimmed and cut into thin strips
* 1 large zucchini (about 1 pound), trimmed and cut into thin strips
* 1/2 cup loosely packed fresh basil leaves, chopped
* 1/2 teaspoon salt, divided
* 1 tablespoon nutritional yeast
* 1/4 teaspoon black pepper
* 1/4 cup raw cashews, soaked in water for at least 2 hours and drained
* 1/4 cup unsweetened almond milk, plus more as needed
* 1/2 cup low-sodium vegetable broth
* 1 tablespoon white wine vinegar
* 1/4 cup grated Parmesan cheese (optional)
Instructions:
Step 1: Make the “cream”:
In a high-speed blender, combine the soaked and drained cashews, 1/4 cup water, 1/4 cup of the reserved cooking liquid from the zucchini noodles, 1/2 teaspoon salt, and the nutritional yeast. Blend on high until completely smooth, stopping to scrape down the sides of the blender as necessary. Set aside.
Step 2: Cook the “pasta”:
Add the remaining 1/4 cup water, 1 teaspoon salt, and 1/4 cup of the reserved cooking liquid from the zucchini noodles to a large pot and bring to a boil over medium heat. Add the yellow squash and zucchini noodles and cook for about 4 minutes, stirring occasionally. Remove from the heat and set aside.
Step 3: Saute the “mushrooms”:
Heat a large nonstick skillet over medium-high heat. Add the garlic and saute for 1 minute, stirring constantly. Add the mushrooms and continue to saute for another 2-3 minutes, stirring frequently. The mushrooms will release their moisture, which helps them brown. Once browned, remove from the heat and transfer to a bowl.
Step 4: Assemble the pasta:
To assemble, place the cooked zoodles in a large serving bowl. Top with the sauteed mushroom mixture, cream sauce, and chopped fresh basil. Season with additional salt and pepper if desired. Serve immediately and enjoy!
Note: If you find the sauce too thick, simply add more unsweetened almond milk (up to 1/2 cup) until desired consistency is reached.
Steps
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1
Done
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Step 1: Make the "cream": |
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2
Done
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Step 2: Cook the "pasta": |
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3
Done
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Step 3: Saute the "mushrooms": |
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4
Done
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Step 4: Assemble the pasta: |
