Creamy Zucchini Lemon Pasta

Creamy Zucchini Lemon Pasta

30 - 40 Minutes
4 persons

This recipe has a rich and bright sauce with notes of lemon and basil. It is 100% vegan and dairy free, getting it’s creamy texture from blending sautéed zucchini and cashews into the sauce. This transforms summer squash into a luxurious, vibrant and healthy sauce!


  • 400 gm of Gustora Spaghetti
  • 2 cups Fresh Basil
  • 3 Garlic cloves, minced
  • 1 small Lemon, juiced and zested
  • 2 Zucchinis, chopped
  • 1 Zucchini, thinly sliced
  • 1 cup Cashed, soaked in hot water
  • 1 tbsp Avocado oil or EVOO
  • Sea salt and peppercorns

For toppings:

  • 4-6 Brazil nuts, grated
  • Fresh Basil leaves, torn
  • Fresh cracked peppercorns to taste
  • roasted zucchini slices
  • 1 dried red chilli, crushed into flakes


  • Preheat oven to 450°F or 250°C.
  • In a bowl, add thinly sliced Zucchini and drizzle with avocado oil and a pinch of sea salt and crushed black pepper and mix until well coasted.
  • Place evenly spread out onto a baking sheet and roast for about 30 minutes or until golden brown.
  • In a pan on medium heat, sauté garlic and chopped Zucchinis in some avocado oil, seasoned with sea salt and black pepper. Sauté for about 15 minutes and set aside.
  • Cook spaghetti or pasta of choice according to package instructions and set aside 1/4 cup of the pasta water before draining.
  • To a blender, add sautéed zucchini, cashews (pre soaked), lemon juice and zest, basil, reserved pasta water and blend until smooth.
  • Add the pasta and sauce back into the pan and mix on a low-medium heat for a several minutes.
  • Remove the zucchini from the oven when done and top onto the pasta.
  • Also top with extra torn basil, grated Brazil nuts, pepper and chili flakes. Enjoy!


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