Creamy Zucchini Pasta

Name: Creamy Zucchini Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Pasta (1 lb pasta (I used Jovial's grain-free penne for this recipe )); 2 tbsp Olive Oil (2 tbsp olive oil); 2 pieces Zucchini (2 zucchini (green or yellow)); 2 cloves Garlic (2 cloves garlic (minced)); ½ cup Tomato (½ cup canned tomatoes (drained)); 1 cup Coconut Milk (1 cup full fat canned coconut milk or cream); 1 tsp Smoked Paprika (1 tsp smoked paprika or chili powder); 6 pieces Basil (6 fresh basil leaves (plus more to garnish)); 2 tsp Table Salt (2 tsp salt (plus more to taste)); 1 tsp Black Pepper (1 tsp pepper)

Creamy Zucchini Pasta - Dinner (Italian)

20 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Boil water for your pasta and cook according to package instructions.
2Slice zucchini and mince garlic. Pan fry your zucchini sliced until tender and then add in your garlic. Cook until browned and fragrant. Add in your canned tomatoes and simmer until bubbling, about 3 minutes.
3Toss ingredients from your pan to your food processor or high powered blender along with ALL the rest of the ingredients above from the coconut milk to the salt and pepper.
4Blend on high for 2 minutes until smooth.
5Add more salt, pepper, and paprika to taste.
6Pour sauce over cooked pasta and garnish with fresh basil. Enjoy!