Grilled Zucchini Creamy Pasta

Pasta

Apr 2

A light yet comforting pasta, built around simple ingredients.

Grilled zucchini, avocado and roasted cashews come together in a naturally creamy vegan sauce. Lemon juice and olive oil, bring freshness and balance, keeping this dish bright and interesting. A touch of fresh dill works well here, but the recipe stands just as nicely on its own.

The recipe

Grill the zucchini and the cherry tomatoes

Preheat a cast-iron grill or skillet over medium heat.

Slice the zucchini into half centimeter-thick rounds. Lightly salt and drizzle with olive oil, then give them a few minutes to rest and soften a little.

Grill for 3-4 minutes on each side, until tender and lightly charred.

Grill the cherry tomatoes for about 5 minutes, until softened.

Toast the cashews in the same grill or skillet for 3-4 minutes, until fragrant and lightly golden.

Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions.

Reserve about 200 ml of cooking water, then drain.

Prepare the sauce

In a blender combine half of the grilled zucchini, grilled cherry tomatoes, avocado, olive oil, lemon juice and zest, toasted cashews, and about 100-150 ml of pasta cooking water.

Blend at medium-low speed until smooth and creamy.

Assemble

Gently toss the pasta with the sauce over low heat until evenly coated.

Adjust the consistency with a little more pasta water if needed.

Transfer to the serving plates and top with the remaining grilled zucchini.

Serve warm.

Enjoy.

INGREDIENTS - for two portions

Organic or “Best you can get” !