Bucatini pasta with a creamy saffron and zucchini sauce

This pasta features a rich and fragrant sauce. It’s super quick to make and quite delicious! Give it a try, and if you post to Instagram, use #plantbasedartist! I’d love to see your creations 🙂 

ingredients

yield: 4-6 servings

2 tablespoons olive oil

2 tablespoons all purpose flour

1 1/2 cups cashew milk

a pinch of saffron 

1 teaspoon nutritional yeast flakes (or to taste) 

salt and pepper to taste

1-2 tablespoons earth balance spread or extra virgin olive oil (optional, for additional richness) 

2 zucchinis (or as much as you’d like) 

olive oil, salt, and pepper to taste 

1 lb dry bucatini pasta (or substitute any other shape) 

lemon and parsley (optional, for serving) 


method

prepare the sauce by heating olive oil at medium heat. add flour and cook while whisking until lightly brown. slowly whisk in the cashew milk. when smooth, mix in the saffron and nutritional yeast flakes and season with salt and pepper to taste. simmer until desired consistency is reached. remove from heat and whisk in earth balance spread or extra virgin olive oil if desired. in a separate pan, sauté the zucchini (cut into 1/4 inch half disks) in olive oil with salt and pepper. add to the sauce right before serving.

boil the pasta al dente (or slightly under). reserve pasta cooking water. add the pasta to heated sauce in a large pan and heat at medium heat and toss until well combined. add reserved pasta cooking water until desired consistency is reached. serve with fresh parsley and lemon if desired and enjoy!

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