I do feel very lucky to have a husband who enjoys cooking as much as Mr P and experimenting to create different meals for us. This recipe is one of his concoctions. He originally started to make it with bacon, cream and parmesan cheese, but has since altered it to fit in with a vegan diet. He has used plant-based cheese previously, but I have found I prefer it without. So, the recipe today is my favourite version, but you could add extras such as vegan cheese and more seasoning to flavour to your taste.
400g dried thin spaghetti pasta
1 small brown onion, coarsely chopped
2 garlic cloves, crushed
3 large zucchini, trimmed, coarsely grated
250ml plant-based cream (we use Alpro)
Pinch of oregano
Salt and pepper to season
- Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Meanwhile, cook the onion in a large frying pan over medium-high heat for 5 minutes or until it softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Stir in the cream. Cook for 2-3 minutes or until heated through.
- Add the zucchini mixture to the pasta and toss to combine with the oregano. Divide among serving dishes and season with salt and pepper.
I post plant-based recipes that we love every Friday, so if you are interested in reading more, please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.
Thank you for reading.
Mrs P x x x