My linguine with zucchini is delicious and ready to eat in 20 minutes. A tasty vegan dish full of flavour!
Ingredients
Recipe serves 4-6
1/4 cup olive oil
1 tbsp vegan butter
3 cloves garlic, finely sliced
1 small shallot, finely chopped
1 small leek, rinsed well, finely chopped
4 medium zucchini, sliced into rings
3/4 cup cherry tomatoes (about 15 tomatoes)
1 tbsp capers, drained and finely chopped
1/2 cup veggie stock
1/4 cup mixed herbs, finely chopped (I used fresh thyme, parsley, and basil) - you can use dry herbs as well
1 package of gluten-free linguine (or any pasta of your choice)
seasonings-1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp chilli flakes (chilli flakes optional)
1/4 nutritional yeast (I use it as a grated parmesan replacement)
2 tbsp fresh lemon juice
Preparation
In a large pan, heat olive oil and butter on medium heat.
Add the zucchini, garlic, shallot, and leek.
Sauté for approximately 5 minutes, add the tomatoes, capers, stock, herbs, and seasonings.
At this point, fill a large pot with water and bring it to a boil. When water has come to a boil, salt the water with 2 tbsp of salt
Allow the zucchini to cook for approximately 20 minutes on low heat, stirring often. After 15 minutes of cooking time, add 1 1/2 cups of pasta water and nutritional yeast to zucchini. Cook for an additional 5 minutes until the sauce has become rich and creamy.
When water comes to a boil, add the linguini, stir well and cook as per package instruction.
When the linguine is ready, scoop from water and transfer the pasta directly into the zucchini sauce. Stir all the ingredients together well to incorporate all the flavours. At this time, add the lemon juice.
I like to serve mine with a sprinkle of nutritional yeast and a drizzle of fresh olive oil.
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