Creamy Zucchini Spaghetti
Ingredients
- 4 zucchini
- 3 tsp salt
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1/4 cup grated non-dairy parmesan cheese
- 2 tbsp minced fresh parsley
- 1 cup cannelini beans
- 1 tsp black pepper
- 1 tbsp vegan butter
- 1 box spaghetti
Instructions
- Preheat oven to 450° F.
- Slice the zucchini into 1/4 inch discs and place them into a large bowl. Add 1 tsp of salt and set aside for 15 minutes.
- After 15 minutes, squeeze the liquid out of the zucchini and place them onto a baking sheet. Do not overcrowd the sheet and make sure they are in one layer (use two sheets, if necessary). Drizzle with 2 tbsp of extra virgin olive oil.
- Place in the oven and bake for 12 to 13 minutes. Flip and cook for 2 more minutes. Allow the zucchini to cool while you prep the rest of your ingredients.
- Begin cooking spaghetti until al dente. In the meantime, chop up your garlic and parsley.
- In smaller container (I used a steel pot), add 2 tbsp of the baked zucchini, 2 tbsp of cannelini beans, and 4 tbsp of the water you're cooking you're pasta in. Blend with an immersion blender to create a paste.
- In a large sautee pan, add 1 tbsp of extra virgin olive oil over medium high heat. Add the garlic (I also added some garlic peel which I removed before adding the rest of my ingredients). Allow the garlic to cook in the oil for about 2 to 3 minutes, until the edges turn brown.
- When the pasta is just slightly undercooked, add it to the pan with the garlic. Add in the the cooked zucchini, the zucchini + bean paste, 1 cup pasta water, the rest of the cannelini beans, the grated parmesan cheese, as well as salt and pepper, to taste. Stir everything together over low heat.
- Remove from heat and add parsley, butter, and another drizzle of olive oil before serving.
Tried this recipe?Let us know how it was!