Zucchini Pasta in Lemon-Basil Sauce Trial: Dairy-free, Gluten-free, Nut-free
Still have lots of zucchini growing from my garden, so, I’m still trying out new zucchini recipes. Trying to make zucchini pasta sounded like a good idea, and I liked the idea of trying a new dairy-free white sauce so I decided to give the recipe from Our Best Bites a whirl.
Nobody in our family likes tomatoes, so I omitted those. I also don’t buy dairy-free cream cheese usually, so instead I used coconut milk and cornstarch for the sauce base.
Cook pasta according to package directions. Slice zucchini in thin (1/8″) slices vertically with a mandoline or a vegetable peler. Then slice them in the other direction so they look like fettuccine noodles. Since my zucchini was so large, I had to take out the seeds.
Drop them into the pot with pasta in the last couple minutes of cooking.
Meanwhile, whisk together the sauce ingredients, and bring to a boil. Simmer until thickened.
Drain pasta, then pour sauce and chicken over it and toss until well coated.
Zucchini Pasta in Lemon-Basil Sauce
Adapted from Our Best Bites
Gluten-free, Dairy-free, Nut-free
- 8 oz gluten-free pasta (spaghetti or fettuccine)
- 1 medium/large zucchini
- 1 cup coconut milk
- 1 Tablespoon cornstarch
- 1 Tablespoon dried basil
- 1 Tablespoon lemon juice
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 2 cups cooked chicken, diced
Cook pasta according to package directions. Cut ends off zucchini then slice vertically into 1/8″ thick slices, then the other way so they resemble fettuccine noodles. Add zucchini noodles to pot with pasta in the last couple minutes of cooking.
Meanwhile, whisk together, coconut milk, cornstarch, basil, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then simmer for a couple minutes until thickened.
Drain pasta. Top with sauce and chicken. Toss until well coated.
Makes 5 generous servings.
What I Thought
The sauce was very intense when I tasted it by itself, but when I poured it over the pasta, its existence practically vanished. It probably could have been doubled, or been thicker, perhaps by using dairy-free cream cheese. I found that it needed a lot more salt, as well. My husband enjoyed it, but ended up setting some of the zucchini that had skins on it aside at the end. After much persuasion, my daughter ate all the pasta, but also left some of the skinned zucchini on the side (so note, to be sneaky, just peel the zucchini before slicing it up). Joseph was more willing to start with a few bites, but less willing to finish it.