Creamy Vegan Lemon Zucchini Pasta with Beans, Basil, and Garlic
Creamy vegan lemon pasta with zucchini (zoodles), white beans, basil, and garlic: a quick and easy recipe for a special vegan pasta al limone.
Useful equipment
- spiralizer *)
- mini blender *)
Ingredients
- 3 tbsp cashews
- 200 ml water hot, plus more for cooking the pasta
- 250 g spaghetti
- 2 tbsp salt for cooking the pasta
- 1/2 tsp salt for the sauce
- 4 cloves garlic
- 2 zucchinis not too thick and large so that they fit well in the spiralizer
- 1 lemon ! organic ! You need the zest and juice (approx. 4 tbsp)
- black pepper
- 30 leaves basil approx., put a few on the side to garnish
- 2 tbsp nutritional yeast *)
- 200 g cooked white beans see note
- 3 tbsp olive oil plus a little more for garnishing
- some dried chilli optional
- (homemade) vegan almond feta optional
Instructions
- First, soak cashews in hot water for about 10-15 minutes, then drain them and add them to your blender jug.
- Bring water with salt to a boil in a pan and cook the spaghetti according to the packet instructions until al dente.
- In the meantime, finely chop the garlic and pass the zucchini through a spiralizer (I use the thin side). Now you have so-called “zoodles”. They are often very long, making them impractical to eat, so cut the zoodles in half twice with a knife.
- Grate the lemon zest and add to the cashews (keep a little to one side for garnish). Squeeze the lemon and add the juice to the cashews, as well as salt, some freshly ground pepper, the basil leaves (keep a few for garnish), the nutritional yeast and 4 tbsp (for 2 portions) of the beans. Blend until creamy.
- Heat the olive oil in a pan and sauté the chili and garlic for about ½ minute over medium heat.
- Turn the heat up to high and add the zoodles.
- After about 1/2 minunte (don't fry the zoodles any longer, or they will become mushy) turn off the heat, add the cooked and drained spaghetti, the remaining beans, and the blended lemon, cashew, and basil mixture.
- Stir, and leave to stand for 1–2 minutes.
- Serve the lemon pasta on a plate, garnish with a little lemon zest and finely chopped basil, and drizzle with olive oil. If you like, you can grate some vegan Parmesan over it. Or even better: homemade vegan almond feta..
Video
Notes
- Either use already cooked beans from a can or jar. Or for 200 g cooked beans: Soak 100 g (3.5 oz) of dry beans overnight and cook them the next day until soft, what I usually do with "white beans" from the Turkish supermarket You can also use another type, like Cannellini beans.
- Dill would also work well instead of basil.
Nutrition
Serving: 1 portionCalories: 931kcalCarbohydrates: 133gProtein: 33gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gSodium: 7704mgPotassium: 1585mgFiber: 14gSugar: 10gVitamin A: 795IUVitamin C: 54mgCalcium: 176mgIron: 8mg