Creamy Plant-Based Summer Veggie Pasta
I've been making this creamy plant-based pasta over and over again this summer. Sometimes I switch the veggies up a little bit, but it never disappoints!
Ingredients
- 1 Lemon
- 1 package Tri-coloured fusili
- 2 cloves Garlic
- 1 container Garlic and chive flavoured plant-based cream cheese (I use Daiya brand)
- 1/4-1/2 cup Almond milk
- 1/2 cup Sliced Roasted Red Peppers
- 1 Small summer squash or zucchini, diced
- 1/2 cup broccoli florets (frozen is fine)
- 1/2-1 cup fresh basil leaves
- 2 tbsp nutritional yeast
- black pepper
- extra plant-based shredded cheese to serve (optional)
Instructions
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Do the pasta prep work: Mince the garlic, grate the lemon rind off the lemon, squeeze the juice out of the lemon, dice the squash, and slice the roasted red peppers.
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Boil a pot of water and cook the pasta until al-dente.
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While the water boils, in a mudium sized pan, saute the garlic for a few seconds, then add the squash and sautee for about 2-3 minutes more.
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To the pan with the zucchini and garlic, add the plant-based cream cheese, almond milk, lemon rind and juice, black pepper, broccoli, peppers, and nutrional yeast. Simmer for five to ten minutes until the cream cheese melts fully and the broccoli is cooked.
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Drain the pasta. Mix the pasta and sauce together in a big bowl. Tear the basil leaves into the bowl and toss further. Top with extra shredded plant-based cheese if desired.