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Light Zucchini Cream for Pasta

What you need: 

1 medium onion, chopped
1 medium carrot, roughly grated (reserve 1 tablespoon for garnish, if desired)
1 medium zucchini, roughly grated (reserve 1 tablespoon for garnish, if desired)
2 garlic cloves, minced
olive oil or cooking spray, as needed
salt and pepper, to taste
oregano or basil, to taste
10 ounces pasta, to serve

What you do: 

1. Bring water to boil and start cooking pasta according to package directions.
2. In a skillet, fry onion and carrot in some olive oil (or use cooking spray) until onion is clear. Add grated zucchini and garlic and saute for 5 minutes. Season with salt, to taste.
3. Transfer mixture into blender and run it until the sauce gets all creamy. Taste again, add pepper and other seasonings.
4. When pasta is done, drain it. Return sauce to a skillet, add pasta and heat a minute or so.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I loved this! Although I myself made a few tweaks to it, I added more onions, did not have any carrots (so I didn't use them) Ended up using nutritional yeast to add flavor with the sauted onion/Garlic and Zucchini! WAS AMAZING. Added a perfect texture with the extra oil left in the mixture. And added just a pinnnchh, itty pinch for sugar to taste :3 Twas wonderful! Also put nutritional yeast over the pasta before I Placed this sauce over the pasta as well :) with chunks of steamed zucchini inside the pasta. ::)) Thank you so much for this :)

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I've been meaning to try this recipe for a looong time and I finally got around to it last night.  I used yellow (pattypan) squash instead of zucchini because I had some that needed to be used up.  I doubled the recipe because of the amount of squash I had.  I added some tomatoes as well (3 medium ones that were getting too soft to eat raw, as well as a few sun dried tomatoes for some extra savory flavor).  And I added a pinch of sage along with the basil and oregano.  I think it would have been excellent as written, but I needed to use up the tomatoes somehow.  I think you could come up with endless variations on this recipe.  I'll definitely make it again in some form.  It's very kid-friendly as well.

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Had this tonight with mixed reviews. I thought it was a little blah.....I mixed the veggies with rice milk and nutritional yeast to get it smoother. I don't know how you'd blend it other wise. My 10 year old LOVED it and had seconds....I felt like it needed something else, but is a good base for a pasta dish.
Thanks!

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what kind of onion do you use?

any, really. i usually have yellow around the house. i'm afraid the red ones would lose their colour.

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what kind of onion do you use?

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This is wonderful! I had a ton of zucchini from my garden and needed to do something with them! My Husband doesn't care for zucchini aside from z bread and you can only make so much of that! He loved this recipe and had seconds. (This recipe also seems to have certain happy side effects  :)>>> >:D at least for me and my Husband!) I added garlic, onion powder, oregano and basil to the veggies and also half a jar of marinara sauce. Delish delish! Thanks for the recipe!

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Delightfully light and creamy! I blended it in my vitamix with a bit of fresh parsley, salt, nutritional yeast and fresh ground pepper. The parsley contributed to making a more vibrant green sauce. At the very end I whirred in some flax oil to add some omegas. Note: Do not cook with flax oil. I added it after it had been taken off of the heat.
This was delicious poured over brown rice fettuccine, topped with steamed green beans and dulse flakes. It was a big hit with the family.
I think it would go well with whichever veggies that you like on top, like: asparagus, broccoli, cauliflower, peas, corn...

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My bf and I had this for dinner and think it's great :)

It's a different type of creamy to what I am normally used to (cahsew cheezy sauces consistency) but it was very very nice :)

I used  dried basi and oregano, generous sprinkling of nutritional yeast, 3 sundried tomatoes + 1/2 teaspoon of the oil it was packed in, 4 large leaves of fresh basil and salt + pepper. The sundired tomatoes and fresh basil really made the sauce for me and boosted it's flavour.

This is very filling too, believe it or not. I am struggling to get through my bowl of wholemeal spaghetti here and my bf, who usually has a very large appetitie, was full and left some food on the plate :O

I will definitely make this again and perhaps try it with different vegetables :)

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This was so good! ;)b
I added a bunch of red pepper flakes, a little nutritional yeast and some veggie broth to make it smooth.  And there are so many other things I can do with it!  It would be awesome over roasted veggies - that's what I'll try next since I'm trying to cut back on the carbs.

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delicious and just perfect for anyone with children.  My daughter has just hit 2 and has got to the stage where she likes to take more control over her food - which basically means she picks out a lot!
I used this as a base for our dinner last night, blending in 1/4 cup nutritional yeast for the nutrients (i've never got the 'cheese' taste from it) and 1tsp of low salt powdered stock.  I then returned it to the pan with mixed veg and butterbeans to make a full dinner of it and simmered it for 5 mins with the lid on.

I mixed it with pasta and it was loved by all - thank you for this - it's great for quick lunches and perfect to add to for dinners.

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