Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sun-Dried Tomato Pasta w/ Roasted Zucchini


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 45 minutes
  • Yield: 3-4 1x

Ingredients

Units Scale
  • 3 small zucchinis (12 oz/350 g)
  • 1 tsp oil (I use the oil from the tomatoes)
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp chili powder
  • 7 oz/200 g pasta (use GF if needed)
  • 1/4 cup/25 g walnuts, toasted
  • 3 oz/85 g sun-dried tomatoes
  • 2 tbsp nutritional yeast
  • 2 tsp tahini
  • 1/2 lemon, juiced
  • 20 large basil leaves + more to serve
  • 1/2 cup/ 100 g hummus
  • 23 tbsp pine nuts, toasted
  • salt, pepper


Instructions

  1. Cut zucchinis into small pieces. In a bowl, toss zucchini pieces with oil, garlic powder, smoked paprika, chili powder, salt, and pepper.
  2. Place zucchini pieces on a baking tray in a single layer, and bake at 200°C/400°F for 30-40 minutes, flipping halfway.
  3. Meanwhile prepare pasta according to package instructions. Drain, reserving some pasta water, and return to pot.
  4. While zucchini is baking and pasta is cooking prepare the sauce. Add walnuts, sun-dried tomatoes, nutritional yeast, tahini, lemon juice, and basil to a food processor, and process until well combined, but still chunky. You can also blend it creamy, if you prefer.
  5. Add hummus, season with salt and pepper, and pulse a few more times, until you reach desired consistency.
  6. Pour sauce over the pasta, add roasted zucchini, and mix everything together. Add enough pasta water (1/3-1 cup) to make the sauce creamy. Serve immediately warm, or chilled, topped with pine nuts and basil leaves. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 40 mins