All of the creaminess of a traditional dairy-filled sauce with none of the dairy and all of the zucchini!
Serves: 4
INGREDIENTS:
- 2 Zucchini - one chopped into small pieces & one sliced into thin circles
- 1 cup raw cashews - soaked for 20-30 minutes in hot water
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 ½ cups fresh basil
- ½ tsp sea salt
- ½ black pepper
- ¼ cup reserved pasta water
- red pepper flakes, for topping (optional)
DIRECTIONS:
- Preheat oven to 450F.
- Slice one zucchini into circular pieces and add to a bowl with 2 tsp extra virgin olive oil and a pinch of sea salt and black pepper. Mix until well coasted. Chop the other zucchini and set aside.
- Place the slices onto a baking sheet, spread out, and roast for about 30 minutes or until golden brown.
- Bring a pot of salted water to a boil for your pasta. (We recommend our Lemon Rosemary or Tomato Basil Rigatoni options for a perfect flavor pairing!)
- Add 1 tbsp of extra virgin olive oil to a pan and heat on medium heat. Add the chopped zucchinis, sea salt, pepper, and garlic.
- Sauté for about 15 minutes and set aside.
- Cook your pasta of choice according to package instructions and be sure to scoop up ¼ cup of the pasta water before draining.
- To a blender add sautéed zucchini, pre-soaked cashews, basil, reserved pasta water and blend until smooth.
- Add the pasta and sauce back into the pan and mix on a low-medium heat for a several minutes more.
- Remove the zucchini from the oven when done and use as a garnish to top your sauced pasta.
- Top with some red pepper flakes and dig in!