I had a chunk of zucchini leftover from this amazing pasta sauce my friend whipped the other night - sadly not quite enough for zucchini bread (one of 3 zucchini recipes I know!). It was time to expand my horizons.I threw together a zucchini sauce with some veggies over some pasta and was amazed how yummy it was! Sorry for the lack of measurements, I'm always cooking on a whim and only cooking for one. I plan to make this next time I have company!!
INGREDIENTS
• Pasta, cooked (I used brown rice fusilli)
• 5 medium brown mushrooms, sliced
• 1/2 tbsp. earth balance
• 1/2 c. canned or fresh diced tomatoes
SAUCE
• 1/4 c. chopped onion
• 2 tbsp. minced garlic
• 1 tsp. olive oil
º heat oil in a frying pan over med-high heat, sauté onions and garlic until slightly browned.
º set aside
• 3/4 - 1 c. zucchini grated or finely chopped
• 1/2 tbsp. olive oil
• 1 tbsp. soy milk
• 1 tbsp. nutritional yeast
• dash of pepper (to taste)
• dash of salt (to taste)
º throw all ingredients in a blender and puree.
º sauté sliced mushroom in earth balance over med-high heat
º throw pasta, zucchini mixture and tomatoes in a saucepan and warm until preferred temperature
º serve on a plate or bowl, top with mushrooms and vegan parm.
