Summer Squash Pasta

Anastasia

6 years ago

This summer squash pasta is magically creamy and super refreshing at the same time. At it’s free of soy, nuts and of course dairy.

To reach its beautiful buttery and creamy taste I’m using regular coconut milk. I was skeptical at first cause I worried about too much of the tropical taste. But in the end I couldn’t distinguish coconut there at all! If you are like me and can’t have any nuts right now this recipe is for you!

First start cooking your pasta.

Slice summer squash or zucchini using spiralizer with a blade for wide ribbons. Alternatively you can slice it with vegetable peeler.

Heat just a touch of oil in a skillet over medium heat. Add garlic followed by squash and stir for a minute or two. Then add coconut milk and let it simmer for 5-7 minutes until the sauce thickens.

Stir in nutritional yeast, parsley, lemon zest and season with salt and pepper. Switch off the heat.

Serve over cooked pasta.

Summer Squash Pasta

Creamy summer squash pasta (soy-free, nut-free and vegan).

Author: Anastasia
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 2
Category: Main course
Cuisine: Italian

Ingredients

200g dry tagliatelle pasta
1 medium summer squash or zucchini
1 garlic clove, minced
1 C coconut milk
1 tbsp nutritional yeast
few parsley sprigs, finely chopped
zest of 1 lemon, grated
salt and pepper to taste
oil for cooking

Instructions

First start cooking your pasta.
Slice summer squash or zucchini using spiralizer with a blade for wide ribbons. Alternatively you can slice it with vegetable peeler.
Heat just a touch of oil in a skillet over medium heat. Add garlic followed by squash and stir for a minute or two. Then add coconut milk and let it simmer for 5-7 minutes until the sauce thickens.
Stir in nutritional yeast, parsley, lemon zest and season with salt and pepper. Switch off the heat.
Serve over cooked pasta.