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