Easy, Creamy & Light Vegan Zucchini Dip
A quick and delicious vegan zucchini dip that’s creamy and light.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Blender
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 medium zucchini (1lb / 450g)
- salt
- 8 ounces spaghetti (or another pasta shape)
- 1 ½ tablespoons freshly squeezed lemon juice
- cashew parmesan cheese (optional, for serving)
- chopped fresh mint or basil leaves (optional, for serving)
Instructions
Instructions
- Bring a large pot of salted water to a boil. Trim the zucchini and slice them crosswise into thin (1/16-inch / 2mm) rounds.
- While the water is coming to a boil, heat the olive oil in a large skillet over medium-high heat. Add the garlic cloves and sauté for 3-5 minutes until lightly browned. Remove cloves.
- Pan fry zucchini slices until browned, about 4 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
- Cook the pasta according to the package instructions. Reserve 1 ¼ cups of pasta cooking water.
- Blend ¾ cup cooked zucchini, ½ cup pasta water, reserved garlic, and lemon juice till smooth.
- Combine cooked spaghetti, blended sauce, and remaining zucchini slices in the skillet. Add more pasta water for a creamy sauce. Adjust salt, pepper, and lemon juice as needed.
- Serve pasta topped with cashew parmesan cheese and/or fresh herbs.
Notes
The pasta is best fresh, but leftovers can be stored in an airtight container in the fridge for up to three days. Reheat with a splash of water to loosen.
