Vegan Springtime Spaghetti
It is that time of year to enjoy a refreshing and tasty version of a creamy vegetable pasta that everyone will enjoy!
Equipment
- 1 Vegetable Peeler Used to make the vegetable ribbons.
Ingredients
- 12 oz Spaghetti Noodles I used a gluten free spaghetti noodle in this dish. Use your favorite noodle.
- 2 Tbsp Oil I have used either olive or avocado oil to saute the vegetables.
- 2 Medium/large Fresh Carrots
- 1 Medium Zucchini
- 1 1/2 Cup Plant Based Milk I used a plain unsweetened almond milk, use your favorite plant based milk.
- 2 tsp Cornstarch
- Pasta Water I added about 1/2 Cup to my dish. Add less or more to your dish to thicken the sauce.
- Salt To taste.
- Pepper To taste.
- 2 Tbsp Fresh Dill
Garnish - Optional
- Fresh Dill
- Vegan Shredded Cheese
Instructions
- Cook the spaghetti to the package directions.
- When draining the pasta reserve about 1 cup of pasta water, set aside.
- Clean and cut the carrots and zucchini into ribbons by drawing a vegetable peeler down the vegetables.
- In a large skillet, over medium high heat, add oil and the ribbons of carrots and zucchini, cook until softened, about 5 minutes.
- Next, in a measuring cup add the plant based milk of choice with the cornstarch, mix until well incorporated.
- Pour the mixture into the large skillet with the vegetables, add the pasta water and stir until the mixture has thickened.
- Continue by adding the cooked pasta, vegan mayo, and fresh dill, stir until well combined and heated.
- Remove from heat and serve.
- Garnish with shredded vegan cheese and fresh dill.