Today I propose a recipe with a distinctive touch. It is a pasta dish with a green zucchini sauce in which we are going to use Philadelphia Vegetal to emulate the creaminess that dairy products provide, but without using animal protein.
It is a delicious first course, with a delicate and super creamy flavorand it is also very easy to do: It’s ready in just 25 minutes. In addition, you will not stain almost anything, since it is cooked in the style one pot pasta, that is, the zucchini are cooked together with the pasta. It is a culinary idea from a few years ago that allows you to reduce cooking time, among other things, without making too much mess and quickly. The result is a dish that can be eaten hot or cold and with a delicious slice of bread.
Cut the zucchini into cubes. Add the zucchini and pasta to a pot of water and cook until the pasta is cooked and the zucchini is soft.
Rescue cooked zucchini with the help of a slotted spoon and add to a food processor or blender with Philadelphia Vegetable cheese and nutritional yeast. Process until achieved a smooth and integrated green sauce.
Pour the sauce over the cooked pasta and mix well to integrate the flavors. Serve with ground black pepper. Optionally, if we don’t mind that the dish is vegetarian, we can complement it with a little grated Parmesan cheese.
Villeroy & Boch Daily Line Specials Spaghetti Set, 4 Pieces, 18/10 Stainless Steel
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What to serve with pasta with creamy zucchini sauce
This pasta with zucchini sauce and Philadelphia Vegetable It goes very well with a slice of rye bread to spread the remaining sauce. It can be served at noon as a main dish or at dinner, without further ado, and complete the meal with oven-roasted apples with vanilla ice cream.
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