Directions
Meatless Monday is here 😊
Today’s recipe is a creamy, delicious pasta dish. I chose to prepare a vegan variant, but it can be cooked also with heavy cream and/or parmesan.
150 g pasta
3 medium zucchini, chopped
½ leek, chopped
4 garlic cloves, chopped
200 ml vegan cooking cream
Sorrel
Basil leaves
30 g sundried tomatoes, chopped
30 g nuts, chopped
2 tbsp EVOO
1 tsp chili flakes
Salt & pepper, to taste
Cook your pasta in salted water as per your package instructions and keep 200 ml cooking water.
Heat the oil in a pan and add leeks, garlic and zucchini and cook until softened, about 8-10 minutes.
Add vegan cooking cream and simmer for 4-5 minutes more. Add basil leaves, chili flakes, season and blend until smooth. Adjust with reserved cooking water, if needed.
Add boiled pasta and toss well. Serve topped with sundried tomatoes, nuts and sorrel.
Enjoy!
