Creamy Vegetable Pasta

Creamy Zucchini Pasta 4

Have you tried vegetable noodles yet? (OR “Zoodles“, as they are sometimes called) I am positively addicted to them! Not only are they gluten-free, fun to make, and so cute…they have a lot of nutritional value – hello vitamins and minerals! Unlike traditional semolina pasta, this “noodle” meal will not make you feel weighed down or heavy in the least bit! You will probably want to go running or dance around your kitchen after eating this meal because you will feel so good! This meal can be quickly put together with items I always have in my pantry or fridge. Beans and vegetables! A delicious, plant-based meal can be made quickly! I love this sauce too – it is creamy, full of flavor, slightly “cheesy”, and contains no dairy! The vegetables in this dish can be mixed up to accommodate what you have on hand – frozen broccoli, cauliflower, asparagus, spinach, etc. Any combination would be delicious!

Creamy Vegetable Pasta 2

 

Creamy Zucchini Pasta 3

Noodles
Zucchini, Yellow Squash, Carrots (use about 1 squash per person you are feeding to estimate how many vegetables you will need)

Sauce
1/2 cup water
1/2 cup cannellini beans
1 garlic clove, minced
2 T. nutritional yeast

Vegetables
1/2 large sweet onion, diced
6 large white mushrooms, sliced
1/2 cup frozen peas
Italian seasoning to taste
Salt and pepper to taste

Combine sauce ingredients in a high-powered blender. Blend until smooth. Place in a small saucepan and heat over low.

Prep your zucchini, yellow squash, and carrots by washing them thoroughly and cutting off the ends. Using a vegetable spiralizer, make your vegetable noodles! I love using my spiralizer to make noodles – it is seriously so fun! Place your vegetable noodles in a large bowl and salt them with a bit of sea salt. Let your vegetable noodles sit for about 10 minutes. Drain your noodles in a colander to get out most of the moisture. Return your noodles to a large bowl. Heat a large sauté pan over medium heat. Saute onion until translucent, about 5 minutes. Add mushrooms and sauté for about 5-8 minutes. Turn off the heat and add in the peas. Sprinkle in italian seasoning and salt and pepper.

Pour hot sauce over vegetable noodles and stir to coat the noodles. Place coated vegetable noodles in bowls and top with the sautéed onions, mushrooms, and peas. Serve with some toasted pine nuts on top, if desired. Enjoy!

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