Delicious pasta with roasted zucchini in a creamy sauce. This simple dish is full of roasted flavors and is perfect for every day. Quickly made with your pasta of choice, creamy and full of healthy ingredients.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 389kcal
Ingredients
FOR PASTA:
300gPastaI use durum wheat pasta, gluten-free pasta if desired.
Preheat oven to 240 degrees convection (260 degrees top-bottom heat). Line baking sheet with baking paper or permanent baking mat.
Spread zucchini slices, onion slices and garlic on a baking sheet. Season with salt and olive oil and put in the oven. Roast for 20 minutes. Turn baking sheet once halfway through so that everything browns evenly.
3 Piece medium zucchini, 1 Piece white onion, 3-4 Piece Garlic cloves with peel, 1 tbspn Salt, Olive oil to taste
THE PASTA Prepare al dente according to package instructions. Set aside.
300 g Pasta
Remove zucchini slices, onion and garlic from the oven and let cool briefly.
FOR THE SAUCE Place cashews (optionally soaked), nutritional yeast flakes, garlic cloves, lemon juice, salt, pepper, vegetable milk, along with the roasted zucchini slices (set aside a few slices for decoration), onion, and garlic in a high-powered blender and blend to a creamy sauce. Set aside.
50 g Cashews, 9 g Nutritional yeast flakes, 2 Piece Garlic cloves, 45 ml Lemon juice, 3 Piece medium zucchini
Pour the sauce into the pasta and stir vigorously until everything is well combined.
Season to taste and add seasoning if necessary.
Divide among plates, finish with parsley, Parmesan roasted zucchini slices and enjoy!
Store leftovers in the refrigerator for 3 days, preferably heat in a steamer or in a pot with a little water.