A light yet creamy pasta sauce recipe with a burst of citrus. Simple, easy, and a delicious balance of flavors.
We were inspired to make this recipe after our friend told us how much she likes the LivWell pasta sauces. They contain simple plant-based ingredients, so we obviously had to go buy some to try. The bottle of sauce is a bit pricey (around $10 here in Florida), but it's nice to see such simple ingredients being used to create tasty sauces. This lemon zucchini sauce is our take on the LivWell Sicilian zucchini and lemon sauce. And not to toot our own horn, but we believe this recipe is better than their bottled sauce. Seriously, try it.
You will fall in love with the packed flavors of this simple recipe. It’s light, yet satisfying, making it perfect for both a casual weeknight dinner or a fancy gathering with friends.
Ingredients:
- Zucchini
- Cashews
- Lemon
- Onion
- Garlic
- Basil
- Olive Oil
How to Make Lemon Zucchini Pasta Sauce?
This recipe comes together fairly quickly, with little active cooking involved. Simple soak the cashews, roughly chop the zucchini and onion, roast the veggies, blend, and serve.
Note: The sauce will be thick. Use the pasta water to thin it out if serving immediately, or freeze and add 1 cup of water when ready to use.
Our Favorite Blender to Use:
KitchenAid 5-Speed Hand Blender It's compact and has multiple uses! We love that!
Perfect for Meal Prepping!
Freeze the blended sauce in an airtight container. When you're ready to use it, just place in a pot with one cup of water and set it to medium heat, stirring occasionally. This is enough sauce for one pound of pasta.
Serve With
- A refreshing Gazpacho or Caprese Salad appetizer
- A side of our Kale Salad
- A glass of Red Sangria, White Sangria or Tinto de Verano
Lemon Zucchini Pasta Sauce
Ingredients
- 2 medium zucchinis
- 2 lemons
- 1 cup cashews
- 1 bunch basil
- 1 medium onion
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 pound pasta of choice
- 1 cup pasta water
- salt and pepper to taste
Instructions
- Preheat oven at 400 °F
- Soak Cashews in Boiling water while prepping the rest of the ingredients.
- Roughly chop zucchini and onion, and cut the top off the garlic bulb.
- Toss the zucchini, onion, and garlic with olive oil and place on a sheet pan in the oven.
- Bake for about 30 minutes or until veggies are cooked and slightly roasted. Make sure to toss midway through.
- Drain water from the cashews.
- Add all ingredients together and blend.
- Cook pasta of your choice according to the package directions.
- Use the pasta water to thin out the sauce. It will need approximately 1 cup of water.
- Mix pasta and sauce together. Serve and enjoy!
