Creamy Vegan Zucchini Pasta Sauce
This is a delicious vegan recipe featuring zurkini, a type of pasta made from zucchini, along with a flavorful sauce. Enjoy!
2 large zucchinis
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves of garlic, minced
1 can (14 ounces) crushed tomatoes
2 tablespoons nutritional yeast
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, for garnish
Using a spiralizer or a vegetable peeler, create long, thin strands of zucchini. If using a spiralizer, follow the manufacturer’s instructions. If using a vegetable peeler, simply peel the zucchini lengthwise into thin ribbons resembling fettuccine.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and lightly browned.
Pour in the crushed tomatoes and stir well. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to blend.
Add the plant-based milk, nutritional yeast, dried basil, dried oregano, salt, and pepper to the sauce. Stir until everything is well combined and continue to simmer for an additional 5 minutes. Adjust the seasonings according to your taste preferences.
In a separate pan, heat a little olive oil over medium heat. Add the zurkini pasta and sauté for 2-3 minutes, until the strands are just tender. Be careful not to overcook, as the zucchini can become mushy.
Divide the zurkini pasta into serving plates and top with the creamy tomato sauce. Garnish with fresh basil leaves.
Serve the vegan zurkini pasta warm and enjoy!
Feel free to customize this recipe by adding your favorite vegetables, such as sautéed mushrooms or roasted cherry tomatoes, for extra flavor and texture.