Zucchini Lemon Pasta - RECIPE IN THE DESCRIPTION

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Zucchini Lemon Pasta
A delicious baked pasta recipe that utilizes everyone's favorite summer vegetable.

By @plantyou

Ingredients
1½ lbs zucchini about 4 medium zucchini, thinly sliced
1 yellow onion diced
¼ cup sun-dried tomatoes chopped
2 tbsp oil from the sundried tomatoes
2 tbsp nutritional yeast
1 tbsp Italian seasoning
1 tbsp paprika
1 tsp salt
1 head garlic top sliced off
3 tbsp cashew cream or vegan cream cheese
1 cup basil leaves or spinach, chopped
1 tbsp balsamic glaze
1 lemon juiced
4 cups rigatoni reserve 1 cup of pasta water after cooking
Optional garnish
Fresh basil
Fresh parsley
Vegan parmesan

Instructions
Preheat the oven to 400F.
To a casserole dish, add the sliced zucchini, sun dried tomatoes, paprika, basil, nutritional yeast, italian seasoning, salt and the sun dried tomato oil.
Toss, and then place the whole garlic head in the middle and add vegan cream cheese. Drizzle with balsamic glaze, if desired. Cover the casserole dish with tin foil or a lid, then pop in the oven for 45 minutes, tossing halfway through. The zucchini should be caramelized by the time it comes out of the oven.
About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.
Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add around 1/2 cup of the pasta water, along with the lemon juice, and with the back of a fork, mash the zucchini mixture into a thick sauce. If needed, add a little more pasta water.
Add the pasta and stir. Taste and adjust salt, as needed. Finish with more basil and vegan parm as desired.

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