Description
Liven up pasta night with this vegan twist on a classic, where tender zucchini ribbons are tossed with creamy cheese-free pesto alfredo.
Ingredients
Scale
- 1/2 cup raw unsalted cashews
- 1 cup vegetable broth
- 1 1/2 cups chopped sweet onion (about 1 small onion)
- 3 large cloves garlic, chopped
- 1 tablespoon fresh lemon juice
- 1 cup loosely packed fresh basil leaves, plus more for garnish
- 1/2 cup roughly chopped fresh parsley, plus more for garnish
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 6 tablespoons extra-virgin olive oil, divided
- 3 pounds zucchini (about 6 large), ends trimmed
- Crushed red pepper flakes, for garnish
Instructions
- Soak the cashews in hot water for 15 minutes and then discard the liquid.
- In a large skillet over medium-high heat, add the vegetable broth and onions. Simmer until the liquid has almost entirely evaporated and the onions have softened, about 6-8 minutes.
- Transfer the onions to a food processor and allow them to cool slightly. Reserve the pan.
- Add the soaked cashews, garlic, lemon juice, basil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the food processor. Puree until the texture is smooth and similar to pesto, and then slowly stream in 4 tablespoons of the olive oil while the food processor is running. Season to taste with additional salt as needed.
- Using a vegetable peeler or your mandoline, slice the zucchini lengthwise into ribbons, turning as you peel, until you get to the seeds at the core. Discard the cores.
- In the same large skillet where you cooked the onions, add the remaining 2 tablespoons of olive oil. Place over medium-high heat and swirl to coat the pan. Cooking in two batches so you don’t crowd the pan, toss and saute the zucchini ribbons with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until softened, about 2-3 minutes per batch.
- Transfer the warm zucchini to a large mixing bowl and then pour in the pesto alfredo, tossing to coat.
- Divide among plates and garnish with additional basil, parsley, and crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan, zucchini, pesto, zoodles