Thursday, June 27, 2013

Creamy Zucchini Chickpea Linguine

And on the eighth day, God made zucchini, but he got a little carried away or something. I love zucchini, but in the summer it often seems like there is more of the stuff around than you can use. Well, today I not only bring you a recipe that dispatches three of these ubiquitous seasonal squashes, but one that is delicious, easy, fast, and even rhymes! You're welcome.

Creamy Zucchini Chickpea Linguine 
~ 1 lb. linguine
~ 2 tbsp. olive oil
~ 3 zucchini, cut into quarter moons
~ 2 tbsp. minced garlic
~ 1 tsp. each: oregano, salt
~ ½ tsp. red pepper flakes
~ 1 15 oz. can chickpeas, drained
~ 1 cup raw cashews, soaked
~ 1 cup soy milk
~ 1 tsp. "no chicken"bouillon
~ ½ cup nutritional yeast

~ In a blender or food processor, combine the soaked, drained cashews, the soy milk, bouillon, and nutritional yeast. Puree until smooth.
~ In a large skillet, heat the oil and sauté the zucchini over medium-high heat for 10 minutes, stirring occasionally.
~ Add the garlic, oregano, basil, salt, and red pepper flakes and cook another minute or two.
~ Stir in the chickpeas and continue cooking for 10 minutes.
~ Add the pureed cashew mixture, stir thoroughly, and continue cooking 5 minutes more.
~ Cook and drain the linguine according to package directions, reserving one cup of the cooking water.
~ Return the drained pasta to the pot, add the zucchini mixture, and combine, adding reserved pasta water as necessary to coat the linguine with sauce.
~ Serve hot with a few grinds of black pepper.

1 comment:

  1. Bookmarking this recipe for later this summer when our zucchini harvest hits full production :)