Vegan zucchini pasta with rose sauce and cashews
Savor the flavors of this Vegan Zucchini Pasta with Rose Sauce and Cashews. This wholesome dish features whole-wheat pasta, fresh zucchini, and a creamy tomato-cashew sauce, seasoned with garlic, onion, basil, and nutritional yeast for a healthy, delicious meal. Perfect for a nutritious and satisfying dinner.
- 19 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Vegan zucchini pasta with rose sauce and cashews is a delightful and wholesome meal that combines the fresh flavors of zucchini and basil with a creamy, rich rose sauce. This dish is not only appetizing and satisfying but also packed with nutrients. Perfect for a cozy dinner or as a fancy main course for guests, this recipe suits anyone looking to indulge in a delicious plant-based meal.
Ingredients:
Instructions:
- Soak the cashews in hot water for 15-20 minutes. This will soften them, making them easier to blend into a creamy sauce.
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- While the pasta is cooking, wash and slice the zucchinis into thin rounds or half-moons, depending on your preference.
- Finely chop the onion and mince the garlic cloves.
- In a dry skillet over medium heat, add the pine nuts.
- Toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from the skillet and set aside.
- In a blender or food processor, combine the soaked cashews (drained), tomato sauce, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy, adding a little water if needed to reach the desired consistency.
- In a large skillet or sauté pan, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and zucchini slices and sauté until the zucchini is tender, approximately 5-7 minutes.
- Pour the rose sauce into the skillet with the cooked vegetables.
- Stir to combine and simmer the mixture for a few minutes, allowing the flavors to meld together.
- Add the cooked whole-wheat pasta to the skillet with the sauce and vegetables.
- Gently toss everything together until the pasta is well coated with the sauce.
- Divide the vegan zucchini pasta among serving plates.
- Sprinkle the toasted pine nuts and fresh basil leaves on top as garnish.
- Serve immediately and enjoy your delicious vegan zucchini pasta with rose sauce and cashews!
Tips:
- Soak the cashews in water for a few hours or overnight before blending to achieve a creamier texture for the sauce.
- Add a splash of vegetable broth if the sauce is too thick for your preference.
- Sprinkle some nutritional yeast on top before serving for an extra cheesy flavor.
- For added depth, roast the garlic and onion before blending them into the sauce.
- Serve with a side of garlic bread or a fresh green salad to complete the meal.
In just a few steps, you can create a delicious vegan zucchini pasta with rose sauce and cashews that will impress your family and friends. Packed with flavor and nourishment, this dish proves that healthy eating doesn't have to compromise on taste. Enjoy your guilt-free, plant-based meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 16% |
| Sugar 7g | 7% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.13g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 27mg | 5% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 4.67mg | 29% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.77mg | 12% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.53mg | 0% |
| Iron, Fe 3.09mg | 28% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 610mg | 18% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 2.25mg | 20% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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