Creamy Vegan Zucchini Pasta with Lemon and Basil

prepCook pasta according to package directions; reserve ¼ cup salted pasta water
2 tbsp oil	Sauté onion 5 min		Toss sauce with pasta & beans
½ onion, finely diced		Blend with sauce ingredients until smooth
2 medium or 4 small zucchinis, roughly chopped	Add zucchini, salt & pepper, cook 5 min
salt and pepper to taste
4 cloves garlic, minced	Add garlic & basil, cook 3–5 min
½ cup basil, finely chopped
3 tbsp nutritional yeast
¼ cup / 60 ml reserved pasta water
¾ cup / 180 ml plant milk
¼ cup / 65 g cashew butter
juice from ½ lemon
4 servings cooked pasta
1 can white beans, optional

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.