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Vegan Creamy Pasta with zucchini and pangritata creamy plant-based breadcrumbs spaghetti

Vegan creamy pasta with zucchini and pangritata - Say hello to this utterly creamy, mouthwatering spaghetti with silky zucchini and luxe white sauce all topped with a golden layer of crispy breadcrumbs. This is simple, delicious vegan cooking at its best.  Inspired by Jamie Oliver's Spaghetti with Pangritata
Vegan creamy pasta with zucchini and pangritata - Say hello to this utterly creamy, mouthwatering spaghetti with silky zucchini and luxe white sauce all topped with a golden layer of crispy breadcrumbs. This is simple, delicious vegan cooking at its best. 
Inspired by Jamie Oliver's Spaghetti with Pangritata
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 20 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Olive Oil
  • 3.5 oz (100g) Stale Bread
  • 1 tbsp Herb De Provence
  • 3 cloves Garlic finely chopped
  • 2 Spring Onions sliced
  • 1 can (400ml) Cashew Milk
  • 1-2 Zucchinis or squash
  • ½ head (400g) Cauliflower
  • Juice from ½ Lemon
  • 10.5 oz (300g) Pasta Linguine or pasta of your choice

Instructions

  • Tear bread into chunks and place them in a food processor. Season with Herb De Provence and salt and blitz until the bread is chopped into crumbs.
  • Now, heat olive oil in a pan and tip the bread crumbs into the hot oil. Cook while stirring occasionally for 10-15 minutes or until the breadcrumbs are golden and crunchy. After 5 minutes add the spring onions to the pan and combine. Once the breadcrumbs are golden and crispy, tip them onto a plate and place the pan back on the hot stove.
  • Pour the cashew milk into the pan along with the cauliflower and garlic. Bring to a boil, then lower the heat to a simmer.
  • While the sauce simmers, boil the pasta as instructed on the pasta packaging.
    Just before the pasta is ready, gently tip the sliced zucchini into the pasta water and let it cook with the pasta for one minute. 
  • Now, carefully pour the hot cashew milk and cauliflower into a food processor. Process until the sauce is smooth and creamy. Careful not to burn yourself, pour the creamy sauce back into the pan and bring it to a boil. Add the lemon juice and more salt and seasoning if needed. 
  • Drain the pasta and zucchini and toss the pasta and zucchini with the sauce. Plate up the pasta and ladle more sauce on top. Generously top the pasta with the crispy breadcrumbs and serve immediately. Enjoy.

Notes

You can store pasta in a sealed container in the refrigerator for 4-5 days. Store any leftover breadcrumbs in a separate container.