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–+ servings
vegan courgette pesto pasta

Vegan Zucchini Pesto Pasta | Creamy dairy-free pesto

This creamy vegan zucchini pesto pasta is a simple, fresh and healthy recipe perfect for the summer!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine Mediterranean
Servings 3 servings
Calories 181 kcal

Equipment

  • Pan
  • Blender
  • Pot

Ingredients
  

  • 4 zucchini flowers
  • 4 zucchini
  • 1 small shallot
  • ¼ cup almonds or other nut
  • 3 tablespoon nutritional yeast
  • 7-8 leaves basil
  • 2 tablespoon olive oil
  • salt and pepper to taste
  • 200 g pasta of your choice
  • Garnish: sliced almonds and vegan parmesan optional

Instructions
 

  • Sauté chopped shallot in some olive oil for ⅘ minutes, then add the sliced zucchini and cook until it’s cooked but with still a bit of crunch to it, about 5 minutes. Then add the flowers and let them wilt.
    4 zucchini flowers, 4 zucchini, 1 small shallot
  • Add half of the zucchini to a blender and add the rest of the ingredients. Blend and add water if necessary. Taste and adjust.
    ¼ cup almonds, 3 tablespoon nutritional yeast, 7-8 leaves basil, 2 tablespoon olive oil, salt and pepper to taste
  • Cook your pasta al dente and keep some pasta water. Drain over the vegetables in the pan, add the pesto, some pasta water and mix well. Serve and top with almond and vegan parmesan
    200 g pasta of your choice, Garnish: sliced almonds and vegan parmesan

Notes

  • Calories include pesto only

    • Nutrition

    Calories: 181kcal
    Keyword zucchini
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