This time of fall, particularly for Southern California, is the very start of cool weather. We start to get little hints of it to come in between the heat waves before the slow (very slow) descent of the temperature around here.
I think that this dish represents this odd time of year perfectly. The lemon and zucchini represent the tail end of summertime and go well with the odd heat waves that we get around here. But the creamy sauce is the ultimate comfort food and welcomes the cool weather of fall and winter.
This recipe is super simple and I make this cream sauce often. It’s basically a Bechamel sauce, which is a fat cooked with flour and milk until it’s thick and creamy. I like to use a fat that is solid at room temperature like vegan butter or coconut oil, but it can work with liquid oil. The consistency and flavor will be much different, but it’s still tasty. Also, the vegetable can be changed with any that you like. This dish is one that I make often, it’s seriously delicious and satisfying.
Creamy Lemon Pasta with Zucchini
- 3-4 zucchini, diced
- 2 Tbsp olive oil
- 4 Tbsp vegan butter or coconut oil
- 3 Tbsp flour (gluten free or wheat)
- 2 cups unsweetened almond milk
- juice half a lemon
- 1 tsp lemon zest
- salt and pepper
- 1/4 cup parsley, minced
- pasta of your choice (semolina, gluten free, whole wheat, etc.)
- Preheat the oven to 375 degrees F. Toss the zucchini in olive oil and salt and pepper. Roast for about 20 minutes, until soft and cooked.
- Prepare pasta according to package directions. In a separate saucepan, heat the butter/coconut oil over medium heat. When it is melted, add the flour and cook for about 5 minutes, stirring constantly (do not let the flour burn or brown too much). Add the milk and continue to stir while cooking. Cook until the sauce has thickened to desired consistency and add salt and pepper as well as lemon juice and zest.
- Stir the sauce, zucchini, and pasta together very well. Serve hot with the parsley as a garnish.