Saucy Zucchini Basil Pasta
A dlieicous basil sauce covers protein-rich chickpea pasta and tender zucchini for a very filling, creamy, delicious pasta dinner.
Ingredients
- 1 8-oz box Banza chickpea pasta (or other pasta)
- 1 15-oz can full-fat coconut milk
- 1/4 cup packed fresh basil (I mean packed! Don't skimp!)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 small zucchini, diced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Boil pasta according to the directions on the box.
- In a blender or bullet, blend the coconut milk and basil together to create a green sauce.
- In a nonstick skillet, saute onion on med-high heat for about 3 minutes, adding small amounts of water as necessary to prevent sticking.
- Add chopped zucchini and garlic and saute several more minutes until zucchini is tender, adding splashes of water again as necessary.
- Once zucchini is tender, add coconut milk/basil sauce and let it come to a simmer. Simmer about 5 minutes until sauce is slightly thickened.
- Stir veggies/sauce mixture together with the cooked pasta and add more salt and pepper to taste. I like a squeeze of fresh lemon juice on top and additional salt and pepper.
