Creamy Zucchini Spaghetti
This zucchini spaghetti dish is rich, creamy and fat-free! So delicious, nobody will guess it's plant-based. Kids love it!
Ingredients
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 3-4 cups zucchini (one large) shredded
- 1 cup vegetable broth
- 1 can white beans drained and rinsed
- 1/2 cup nutritional yeast
- 1 tsp Bragg aminos to taste
- 8 oz. whole grain spaghetti
- 1/8 tsp cayenne pepper optional, if you like spicy
- basil torn, to garnish
Instructions
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Cook spaghetti in boiling water until done. Drain and set aside.
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Shred zucchini
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While spaghetti is cooking, brown onion and garlic in large skillet. Add water or broth as necessary.
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Add shredded zucchini to skillet with ¾ cup of the vegetable broth. Stir well, cover, and cook on low heat.
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Place white beans, remaining ¼ cup of veggie broth, nutritional yeast, Bragg aminos, and cayenne pepper in blender jar. Blend until very smooth.
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Pour creamy bean sauce over zucchini and stir well.
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Add spaghetti to the creamy zucchini mixture and combine.
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Cook 5 minutes on low until heated through. Stir occasionally.
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Add fresh basil and serve with Gianna's Corn Salad* and fresh sliced tomatoes.
