Creamy Citrus Pasta
As we gear up to shorter, yet somehow fuller days that seem to slip right through our busy fingers, we have some go-to dishes that are made in no time. And what better than pasta, for even the busiest of weeknights?
Insider tip: Biggest is not best. The most flavourful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
2 garlic gloves
1 cup oat creme
1/2 tsp chili flakes
1 tbsp tamari
1/2 tbsp miso paste
Zest from 1 lemon
5-10 sage leafs
1-2 tbsp coconut oil
Salt & Pepper
Start by cutting the zucchini in roughly 7 mm thick slices. Peel and slice the onions thinly. Fry the onion, zucchini and chili flakes in a large frying pan with 1-2 tablespoons of coconut oil over medium heat for about five minutes or until the zucchini begins to release water. Add the thinly sliced garlic and put the heat up slightly. Allow the water from the zucchini to evaporate.
Then add the oat cream, sage, tamari and miso paste and cook for a few more minutes on medium heat, before adding the lemon zest. Boil your selection of pasta and fold into the sauce. Stir, serve and top with pine nuts!
By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog