Ingredients
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
- 2–3 tbsp pine nuts, toasted
- salt, pepper
Instructions
- Cut zucchinis into small pieces. In a bowl, toss zucchini pieces with oil, garlic powder, smoked paprika, chili powder, salt, and pepper.
- Place zucchini pieces on a baking tray in a single layer, and bake at 200°C/400°F for 30-40 minutes, flipping halfway.
- Meanwhile prepare pasta according to package instructions. Drain, reserving some pasta water, and return to pot.
- 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.
- Add hummus, season with salt and pepper, and pulse a few more times, until you reach desired consistency.
- 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