My husband and i eat vegan so i substituted vegan parmasin made with raw cashews and unfortunately, without further recipe testing, i cannot advise on how this will turn out using thin.
Springtime Spaghetti
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Recipe Summary Springtime Spaghetti
Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.Ingredients | Zucchini Vegan Pasta Recipes
8 ounces spaghetti
2 tablespoons butter
1 large zucchini, julienned
3 large carrots, julienned
2 teaspoons minced garlic
¾ cup heavy cream
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh dill
Directions
Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Info | Zucchini Vegan Pasta Recipes
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Zucchini Vegan Pasta Recipes : Zoodles, zucchini noodles, zucchini pasta or zucchini spaghetti, whatever you choose to call them, they're easy to make, delicious and so incredibly versatile.
