This zucchini spaghetti dish is rich, creamy and fat-free! So delicious, nobody will guess it's plant-based. Kids love it!
Cook spaghetti in boiling water until done. Drain and set aside.
Shred zucchini
While spaghetti is cooking, brown onion and garlic in large skillet. Add water or broth as necessary.
Add shredded zucchini to skillet with ¾ cup of the vegetable broth. Stir well, cover, and cook on low heat.
Place white beans, remaining ¼ cup of veggie broth, nutritional yeast, Bragg aminos, and cayenne pepper in blender jar. Blend until very smooth.
Pour creamy bean sauce over zucchini and stir well.
Add spaghetti to the creamy zucchini mixture and combine.
Cook 5 minutes on low until heated through. Stir occasionally.
Add fresh basil and serve with Gianna's Corn Salad* and fresh sliced tomatoes.