My new favorite thing to blend into cream sauce is cooked zucchini! It's so magical and undetectable in a sauce. Plus now you've got your sub for tofu and cashews!
The newsletter subbies would already know about my obsession with the zuke as I sent out a creamy spinach dip recipe a couple of weeks ago made with it. It was delicious! You're not signed up for the newsletter?! HELLO! From time to time I will send out exclusive recipes only to newsletter members so get on it and sign up here.
This dish all played out in a little game I call RECIPE?! so watch it unfold in the video below or keep scrolling for the written recipe.
** makes 2 large servings
225 g spaghetti
1 tbsp olive oil
2 small zucchini, peeled and roughly chopped
1/2 tsp sea salt
5 garlic cloves
1/2 cup finely chopped or crumbled smokey vegan meat substitute (vegan ham, smoked tofu, our tofu bacon bits, or vegan sausage)
2 tbsp nutritional yeast
3 tbsp pickle brine
1/3 cup unsweetened non-dairy milk
1 tsp ground pepper
3/4 tsp kala namak / black salt
1/2 cup shredded vegan parmesan
Bring a large pot of salted water to a boil and cook spaghetti to al dente. Drain but do not rinse.
Ensure all the green skin is peeled from the zucchini to ensure you have a white coloured sauce. Sauté zucchini and garlic cloves in a pan with 1 teaspoon of olive oil for about 8 to 10 minutes until soft and cooked through. Then add to a blender with 1 tablespoon olive oil, nutritional yeast, pickle brine, non-dairy milk, and ground pepper. Blend until very smooth and creamy.
In the same pan brown up your vegan meat substitute over medium heat. Once crispy and golden brown reduce the heat to low, add the spaghetti and all the sauce and toss to combine well. Ensure it's heated through to your liking before adding kala namak as you don't want to heat this up much. Add kala namak and more ground pepper to taste if you like, just toss until combined and then turn off the heat.
Serve immediately and add vegan parmesan on top and more ground pepper if desired.