Creamy, dreamy, and entirely plant-based, this vegan creamy courgette pasta recipe proves that you don’t have to compromise when opting for dairy free and whole food options. Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, this recipe is an absolute winner.
The Magic Ingredient
When it comes to my recipe development, I’m always on the lookout for creative ways to make things healthier without compromising any of the flavour. Do do you want to know the secret ingredient for getting that super dreamy, light and creamy sauce?
Silken tofu!
Thats right guys, silken tofu, the unsung hero of vegan cooking. I know it might not sound particularly glamorous, but this silky-smooth wonder is about to take your pasta game to a whole new level. Silken tofu totally transforms this recipe into a luscious, creamy sauce that rivals cream or any processed vegan alternatives. Plus, it adds a protein-packed punch to this recipe. Is there anything that tofu can’t do?!
Plant Based Flavour
Now guys, i’m about to let you into a little secret on how to get the best tasting cheesy, creamy, plant based pasta sauce you’ll ever try. And the best part is that it features only clean, healthy, whole-food ingredients.
I promise I won’t be sending you on an absolute mission around all the healthfood shops in your area to find these ingredients either. They’re all store-cupboard staples that you can pick up at your local supermarket.
The winning combo? Sweet white miso, nutritional yeast, and cashew milk.
I’m not having you on, it really is that simple! The white miso brings a delicately rich umami flavour and a touch of natural sweetness. The nutritional yeast gives it that nutty cheese factor, plus a whole bunch of nourishing goodness. And the cashew milk is there for some added plant-based creaminess.
Really guys, this combination of flavours is so good it’ll have even your most cheese-obsessed friends and family convinced!
Foodie Favourites
I’ve included two of my all time favourite ingredients in this creamy vegan courgette pasta recipe to really take things up a level; capers and Nocellara olives. I could honestly eat both of these just straight out the jar, but even if you’re not as crazy as me, they really do take this creamy pasta sauce to flavour town perfection.
They add a salty, mediterranean tanginess to this recipe which is PERFECT for lifting the subtle flavours of the courgette and creamy sauce. Alongside the lemon juice and fresh herbs, its just a match made in heaven.
Pasta options
As always, I like to keep my recipes grain and gluten free where possible. That’s why I always opt for ZENB yellow pea pasta. It’s one of the best gluten free pastas going guys and I just love how it’s made from just one ingredient. However, if you’re a pasta purist and want to use regular wheat pasta, be my guest! Or opt for brown pasta if you’re wanting to keep the healthy vibe.
Courgette Pasta
INGREDIENTS
- 180 - 200 g pasta of choice
- 2 large courgettes, cut into 1cm thick half moons
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- Salt + pepper to taste
- 1/2 lemon, juiced
- 1 - 2 tbsp capers
- 6 - 10 Nocellara olives, pitted + halved
CREAMY VEGAN WHITE PASTA SAUCE
- 300 g silken tofu, drained
- 1 tbsp sweet miso
- 1/4 cup nutritional yeast
- Salt + pepper to taste
- 1/4 cup unsweetened cashew milk
TO SERVE
- Fresh basil
- Lemon zest
Method
- Cook the pasta as per the packet instructions. Drain, rinse and toss in a little olive oil.
- Preheat the oven to 200C / 180 fan and line a baking tray with parchment paper. Add the courgettes and garlic cloves and toss with olive oil and a pinch of salt. Roast for about 35 mins until soft and slightly caramelised turning once,
- Remove the garlic cloves from their skins and add to a high speed blender, along with all the rest of the sauce ingredients and blitz until smooth. Adjust the seasoning to taste.
- Toss sauce through pasta, with courgettes, olives and capers and warm through on the hob for 1 - 2 mins. Serve with fresh basil and lemon zest.
