Wed Aug 14 2024
Creamy Lemon Zucchini Pasta
This lemon zucchini pasta is true summer comfort food, bring Italy to your kitchen. Finish with a handful of fresh basil and you’re good to go.
SERVINGS:
COOKING TIME:
Ingredients
- 500 g long pasta of choice
- 2 zucchinis, grated
- 1 shallot, grated
- 6 garlic cloves, grated
- 3 tbsp olive oil
- 1/2 tbsp dried basil
- 1/2 cups reserved pasta water
- 50 g plant-based parmesan, grated
- 1/2 cups plant-based heavy cream
- 230 g white beans, strained and rinsed
- 1 lemon, juice
- salt and pepper to taste
- one handful fresh basil
Instructions
- Start by cooking the pasta according to package instructions.
- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Grate the zucchinis on the large holes of a grater directly on the towel. Gather ends of towel together, then squeeze over a bowl (or the sink) to extract water from the zucchini.
- Heat a large skillet with oil to medium-high heat. Add the zucchini mixture, salt, pepper and dried basil. Cook until zucchini mixture thickens, about 15 minutes.
- Reduce the heat to medium-low and add the cooked pasta to the zucchini along with pasta water, parmesan, heavy cream and white beans. Leave to simmer until creamy, about 2 minutes.
- Remove from heat and squeeze over lemon juice. Adjust with salt and pepper to taste and stir until combined. Served topped with fresh basil.