When we switched to a vegan diet, one of the few concerns I had was finding alternatives to all of my favorite dishes; in particular, one of my favorite comfort foods of all time, pasta! Luckily, there is no shortage of delicious vegan pasta recipes out in the world, but I thought why not add one more?
This recipe is a variation of a recipe by Jeanne Lemlin, author of Vegetarian Classics: 300 Essential Recipes for Every Course and Every Meal. I have completely “veganized” it so my family can still enjoy it as one of our go-to dinners!
I’d like to start out by saying (although I don’t think it’s completely necessary) that this recipe is so. dang. easy. to make. Just toss garlic and zucchini in olive oil, cook the pasta, mix the sauce, add fresh basil, and then just combine it all together and voila!
I like to use Banza chickpea pasta to make this recipe gluten-free, but feel free to substitute for your favorite variety of pasta!
This dish is so delicious and simple, you’ll soon find it making its way into your family’s weekly dinner menu! 🙂
- 8 oz. box Banza chickpea pasta (or pasta of your choice)
- 2 Tbsp olive oil
- 2 medium zucchini, cut into fourths lengthwise and thinly sliced
- 5-6 cloves of garlic, minced
- 1/3 cup fresh basil
- Red pepper flakes (optional)
- 1 cup plain, unsweetened almond milk (or other plant-based milk)
- 1/4 cup nutritional yeast*
- Salt and pepper to taste
- 1. Cook pasta according to package instructions
- 2. Heat olive oil in large skillet over medium heat
- 3. Add garlic and cook until fragrant
- 4. Stir in zucchini and cook about 6-8 minutes or until soft
- 5. Add in fresh basil and red pepper flakes, stirring constantly
- 6. Reduce heat to low and add sauce. Allow to thicken for 1-2 minutes
- 7. Add pasta and stir to combine. Serve immediately
- *Add nutritional yeast in small amounts using a whisk until desired flavor is achieved