Creamy vegan zucchini pasta

You are sure to enjoy my summer creamy vegan zucchini pasta served with a crispy green salad. In my picture you will see this huge organic zucchini just harvested this morning. I am going to make a pasta with leftovers for lunch tomorrow.  Here is my recipe loved by even the most fussy eaters.

Read about the benefits of zucchini here:  http://foodfacts.mercola.com/zucchini.html

Here goes:

One of my primary school student’s zucchini pasta dish

Ingredients:

Large zucchini sliced

3 sticks of celery chopped small

1 leek chopped finely

1 cup of diced mushrooms

1 cup of grated butternut

1 cup of tomato puree

1 to 2 tsp of vegetable stock mixed in a cup of hot water

Mixed dried herbs

Method:

  • Thinly slice your zucchini and place them on a oven try and bake on both sides. Be careful not to burn them.
  • Dry fry your celery, leeks and butternut.  Add your mushrooms.
  • Add your stock and tomato puree.
  • Simmer for about 15 minutes.
  • Season with salt, pepper and just enough mixed dry herbs.
  • Blend a cup of raw cashews to a cup of water, 1/4 cup of olive oil, 1/4 tsp of dry mustard and a garlic & herb salt. ( nutritional yeast optional)
  • Layer your baking dish with vegetables, cream and zucchini .
  • Bake at 180 degrees for 10 minutes then grill.
  • Serve with a big green salad & gluten free buns.

Enjoy  

 

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