Creamy Bucatini with Zucchini and Mint

Name: Creamy Bucatini with Zucchini and Mint
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Bucatini pasta 11.3 oz; Zucchini null 10.6 oz; Cashews natural ½ cup; Mint to taste; Nutritional yeast 1 tsp; Garlic 1 clove; Lemon peel to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

509

Calories per serving

Energy Kcal 509
Carbohydrates g 73.8
of which sugars g 13.3
Protein g 13.6
Fats g 17.7
of which saturated fat g 3.2
Cholesterol mg 4.4
Sodium mg 253.9

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Andrea Capodanno

When you hear about bucatini, do you immediately think of amatriciana? Today, we step outside the boundaries of traditional cuisine and try our hand at preparing a vegan first course: creamy bucatini with zucchini and mint! A tasty recipe with a rich and enveloping sauce made with just a few ingredients: zucchini, mint, cashews, and nutritional yeast, a natural flavor enhancer used instead of cheese. With the help of a simple mixer, you will obtain a velvety cream that will voluptuously coat every forkful of pasta, bringing an unusual dish to your table, suitable for everyone!

If you liked the creamy bucatini with zucchini and mint, try these delicious vegan first courses as well:

Vegan Lasagna
Whole Wheat Spaghetti with Avocado Cream and Crispy Chickpeas
Rice, Barley, and Spelt with Bell Pepper Sauce and Tofu

INGREDIENTS: Bucatini pasta 11.3 oz (320 g); Zucchini 10.6 oz (300 g) - null; Cashews ½ cup (100 g) - natural; Mint to taste; Nutritional yeast 1 tsp (5 g); Garlic 1 clove; Lemon peel to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Creamy Bucatini with Zucchini and Mint

To make creamy bucatini with zucchini and mint, first trim the zucchini and slice them into rounds 1. In a pan, brown a peeled garlic clove with a drizzle of oil 2, then add the zucchini 3.

Salt 4, pepper, and cook on medium heat for about 10 minutes, turning them on both sides 5. Once ready, set them aside 6.

In the meantime, place the cashews in a saucepan and cover them with water 7, then put them on the heat and boil for about 5 minutes, just until they soften 8. Also, cook the bucatini in salted boiling water 9.

Once softened, pour the cashews with their water into a jug 10, then add almost all the zucchini 11 and a tablespoon of nutritional yeast 12.

Add a few mint leaves 13 and a pinch of salt and blend with an immersion blender 14 until you get a creamy and homogeneous consistency, thinning if necessary with a little pasta cooking water 15.

Drain the bucatini al dente and transfer them to the same pan in which you cooked the zucchini, then add the cream 16 and a ladle of cooking water. Briefly toss the pasta to combine it with the sauce, adding more cooking water if necessary 17. Garnish the dish with the remaining zucchini, a few mint leaves, and some grated lemon zest: your creamy bucatini with zucchini and mint are ready to be served 18!

How to store

Creamy bucatini with zucchini and mint can be stored in the refrigerator for 1-2 days in an airtight container.

Tips

Nutritional yeast is a deactivated yeast widely used in vegan cooking and by those who are lactose-intolerant: thanks to its cheese-like flavor, it is ideal for seasoning first courses, salads, and savory doughs.

For the translation of some texts, artificial intelligence tools may have been used.