1smallzucchinifinely sliced (with mandolin if possible)
1tsplemon zest
1squeezelemon juice
vegan cultured cashew cheese*
fresh basil
salt and pepper to taste
Instructions
Heat up a pot of water. Once the water is boiling, add a generous amount of salt and the cavatelli pasta. Cook the pasta until al dente (usually I cook it about 3 minutes less than what the packaging instuctions recommend).
To a fry pan, add olive oil and heat it up. Then add the thinly sliced zucchini and asparagus and let cook for a few minutes.
Once the pasta is al dente, strain it and add it to the fry pan. Mix everything together.
Add lemon juice, lemon zest and basil leafs and lightly stir the pasta.
Serve with the vegan cultured cashew cheese, and an extra pinch of salt and/or pepper. Enjoy!
Notes
*any soft vegan cheese will work well with this pasta dish. Personally I really like the cultured cheeses from artisa which is a Tasmanian vegan cheese manufacturer. Their kunanyi cheese using Tasmanian pepperberry works exceptionally well with this pasta. (not affiliated, just love their cheese!)
Keyword asparagus, cavatelli, pasta, zucchini
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