Zesty Zucchini Pappardelle in a Creamy Butterbean Sauce

A delicious, zesty summery dish made with a creamy butterbean sauce so you have some protein hidden right in the sauce!

Ingredients

4 portions of pappardelle

4-5 zucchini, sliced

salt & pepper

juice 1/2 lemon

Creamy Butterbean Sauce

2 cans butter beans, drained and rinsed

1/4 cup nutritional yeast

4 cloves garlic

juice 1 and 1/2 lemons

2 tsp tamari

1 and 1/2 - 2 cups pasta water (depending on your desired texture)

salt & pepper to taste

Method

Heat some olive oil in a large frypan and fry zucchini with salt & pepper.

Cook pasta according to pack.

Add sauce ingredients to a blender and blend until smooth. Remember to taste and season if necessary.

Remove zucchini from pan and add to a bowl. Toss in lemon juice (1/2 lemon).

Pour creamy sauce into frypan used for the zucchini (no need to wash it). Simmer for 2-3 minutes then add pappardelle. Stir through lemony zucchini and serve.

Top with parsley and/or cashew parmesan.