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Summer Squash Pasta

Summer Squash Pasta
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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 1x
  • Category: Main course
  • Cuisine: Italian

Ingredients

Scale
  • 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

  1. First start cooking your pasta.
  2. Slice summer squash or zucchini using spiralizer with a blade for wide ribbons. Alternatively you can slice it with vegetable peeler.
  3. 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.
  4. Stir in nutritional yeast, parsley, lemon zest and season with salt and pepper. Switch off the heat.
  5. Serve over cooked pasta.

Nutrition

Find it online: https://www.slavicvegan.com/2019/05/22/summer-squash-pasta/