Summer Squash Pasta
Creamy summer squash pasta (soy-free, nut-free and vegan).
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 2
- Category: Main course
- Cuisine: Italian
Ingredients
- 200g dry tagliatelle pasta
- 1 medium summer squash or zucchini
- 1 garlic clove, minced
- 1 C coconut milk
- 1 tbsp nutritional yeast
- few parsley sprigs, finely chopped
- zest of 1 lemon, grated
- salt and pepper to taste
- oil for cooking
Instructions
- First start cooking your pasta.
- Slice summer squash or zucchini using spiralizer with a blade for wide ribbons. Alternatively you can slice it with vegetable peeler.
- Heat just a touch of oil in a skillet over medium heat. Add garlic followed by squash and stir for a minute or two. Then add coconut milk and let it simmer for 5-7 minutes until the sauce thickens.
- Stir in nutritional yeast, parsley, lemon zest and season with salt and pepper. Switch off the heat.
- Serve over cooked pasta.
Nutrition
- Calories: 611
- Sugar: 10.2g
- Sodium: 94mg
- Fat: 20.9g
- Saturated Fat: 17g
- Carbohydrates: 96.1g
- Fiber: 5g
- Protein: 8.8g
- Cholesterol: 0mg
Keywords: pasta, summer squash, coconut, vegan, vegetarian, Italian
Find it online: https://www.slavicvegan.com/2019/05/22/summer-squash-pasta/