Creamy Lemony Basil Vegan Pasta

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides creaminess with fewer calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds a nutty flavor and is often cheaper.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative.

Cook pasta in salted boiling water until al dente, about 8-10 minutes.

In a skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add zucchini and cherry tomatoes, cooking until softened, about 5-7 minutes.

Pour in vegetable broth and bring to a simmer.

Stir in coconut cream and lemon juice, mixing well.

Add fresh spinach and cook until wilted, about 2 minutes.

Mix in nutritional yeast, salt, and black pepper to taste.

Combine cooked pasta with the sauce, tossing to coat evenly.

Add fresh basil and red pepper flakes, stirring gently to combine.

Serve immediately, garnished with toasted pine nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens