MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Zucchini Spaghetti
Categories: Pasta
Yield: 2 Servings
4 Zucchini
3 ts Salt
3 tb Extra virgin olive oil
3 cl Garlic
1/4 c Non-dairy parmesan cheese;
- grated
2 tb Fresh parsley; minced
1 c Cannelini beans
1 ts Black pepper
1 tb Vegan butter
1 Box spaghetti
Preheat oven to 450°F.
Slice the zucchini into 1/4" discs and place them into a large bowl.
Add 1 ts of salt and set aside for 15 minutes.
After 15 minutes, squeeze the liquid out of the zucchini and place
them onto a baking sheet. Do not overcrowd the sheet and make sure
they are in one layer (use 2 sheets, if necessary). Drizzle with 2 tb
of extra virgin olive oil.
Place in the oven and bake for 12 to 13 minutes. Flip and cook for 2
more minutes. Allow the zucchini to cool while you prep the rest of
your ingredients.
Begin cooking spaghetti until al dente. In the meantime, chop up your
garlic and parsley.
In smaller container (I used a steel pot), add 2 tb of the baked
zucchini, 2 tb of cannelini beans, and 4 tb of the water you're
cooking you're pasta in. Blend with an immersion blender to create a
paste.
In a large sautee pan, add 1 tb of extra virgin olive oil over medium
high heat. Add the garlic (I also added some garlic peel which I
removed before adding the rest of my ingredients). Allow the garlic
to cook in the oil for about 2 to 3 minutes, until the edges turn
brown.
When the pasta is just slightly undercooked, add it to the pan with
the garlic. Add in the the cooked zucchini, the zucchini + bean
paste, 1 cup pasta water, the rest of the cannelini beans, the grated
parmesan cheese, as well as salt and pepper, to taste. Stir
everything together over low heat.
Remove from heat and add parsley, butter, and another drizzle of
olive oil before serving.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/creamy-zucchini-spaghetti/>
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