Zucchini Cream Pasta

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SERVES SIX
PREP TIME: 40 MINUTES
COOK TIME: 20 MINUTES

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Ingredients

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FOR THE ZUCCHINI CREAM

3 ZUCCHINIS, ROUGHLY CHOPPED

4 WHOLE GARLIC CLOVES

250ML OATLY VEGAN CREAM [OR NORMAL CREAM]

2 TBSP CHOPPED PARSLEY

2 TBSP CHOPPED BASIL

LEMON RIND OF 2 LEMONS

JUICE OF 2 LEMONS

3CM CUBE BUTTER, MELTED

1 TBSP OLIVE OIL

SALT & PEPPER

FOR THE PASTA

1 1/2 PACKETS LINGUINE

1 TSP SALT

1 BUNCH ASPARAGUS, THINLY SLICED

1 CUP FROZEN PEAS, THAWED

1/4 CUP PARMESAN

SALT & PEPPER

100ML RESERVED PASTA WATER

PARMESAN CRUMB

2 TBSP PANKO CRUMBS

2 TBSP FINELY GRATED PARMESAN

RIND OF 1 LEMON

TO SERVE

CHILLI OIL, TO DRIZZLE

TORN BASIL PIECES

PEAR, ROCKET AND WALNUT SALAD

CRUSTY CIABATTA BREAD OR HOMEMADE GARLIC BREAD

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Utensils

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ROASTING PAN

FOOD PROCESSOR

GARLIC MINCER

LARGE POT

MICROBLANE OR GRATER

SMALL FRY PAN

SHARP KNIVES

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Method

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1. PREHEAT OVEN TO 180 DEGREES CELSIUS AND LINE A BAKING TRAY. ROUGHLY CHOP ZUCCHINI, PLACING IN BAKING TRAY WITH WHOLE GARLIC CLOVES. DRIZZLE WITH OLIVE OIL AND A CRACK OF SALT AND PEPPER. ROAST FOR 25 MINS OR UNTIL GOLDEN. LET COOL.

2. PLACE ALL ZUCCHINI CREAM INGREDIENTS IN A FOOD PROCESSOR AND PROCESS UNTIL SMOOTH AND COMBINED.

3. HEAT A SMALL FRY PAN OVER HIGH HEAT WITH A DRIZZLE OF OLIVE OIL. CHAR ASPARAGUS FOR 3-4 MINUTES UNTIL GOLDEN.

4. BRING A LARGE POT OF SALTED WATER TO THE BOIL. COOK PASTA AL DENTE RESERVING 100ML WATER. STIR ZUCCHINI CREAM AND THAWED PEAS THROUGH.

5. ADD PARMESAN, A CRACK OF SALT & PEPPER. STIR ASPARAGUS THROUGH.

6. USE THE SAME SMALL FRY PAN TO FRY PARMESAN CRUMB FOR A FEW MINUTES UNTIL CRISPY.

7. SERVE WITH CRUSTY BREAD AND A SALAD OF YOUR CHOICE. ADD A DRIZZLE OF CHILLI OIL AND TORN BASIL LEAVES. SPRINKLE PARMESAN CRUMB AND ENJOY!

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