Lemon Zucchini Pasta Sauce

A light yet creamy pasta sauce recipe with a burst of citrus. Simple, easy, and a delicious balance of flavors.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Vegan

Keyword Refreshing Pasta, Sauce, Summer, Summer Pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings 6

Calories 470kcal

Ingredients

2 medium zucchinis
2 lemons juiced
1 cup cashews soaked
1 bunch basil
1 medium onion
1 whole garlic bulb
2 tbsp olive oil
1 pound pasta of choice
1 cup pasta water
¼ tsp salt and pepper or to taste

Instructions

Preheat oven at 400 °F
Soak 1 cup cashews in boiling water while prepping the rest of the ingredients.
Roughly chop 2 medium zucchinis and 1 medium onion, and cut the top off 1 whole garlic bulb.
Toss the zucchini, onion, and garlic with olive oil and place on a sheet pan in the oven for 20 minutes, keeping an eye on them to make sure they don't brown. You should be able to easily pierce it with a fork.
Drain and rinse the cashews.
Add all ingredients together, including 1 bunch basil, 2 tbsp olive oil, ¼ tsp salt and pepper and the juice of 2 lemons, and blend.
Cook 1 pound pasta of choice according to the package directions.
Use 1 cup pasta water to thin out the sauce. Blend until smooth.
Mix pasta and sauce together. Serve and enjoy!

Notes

If you are meal prepping, freeze the pasta sauce without water added to it. Once you are ready to heat up the frozen sauce, add one cup of water to the pot and heat on medium, stirring occasionally. This is enough sauce for one pound of pasta.