Creamy Lemon Zucchini Pasta
creamy lemon basil sauce
and is perfect for weeknights.
– Short Pasta – Zucchini – Mushrooms – Lemon – Plant Milk
Follow our easy instructions for success!
In a large stockpot or Dutch oven sauté the olive oil, shallots, and garlic for 1-2 minutes.
Next, add the zucchini slices and mushrooms.
Then, add in the pasta and then the dairy-free milk and veggie broth.
Simmer covered over medium heat, stirring occasionally. Then, remove the lid to reduce the sauce.
Garnish with fresh lemon zest, basil, and red pepper flakes to taste!
Swipe up for the full recipe!
Creamy Coconut Milk Pasta Sauce
Creamy Red Pesto Pasta with Sun-Dried Tomatoes