Simply Pasta: Vegan Zucchini and Parmesan Noodles
These vegan zucchini and parmesan noodles are the perfect way to end the summer. Plenty of fresh, organic zucchini paired with more veggies, beans for plant protein and topped off with chili flakes and vegan parmesan.
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Ingredients
For the Zucchini:
- 1 medium sized zucchini - halved, quartered and cut into 1/4” pieces
- 1 tbsp olive oil
- 1/4 cup gluten-free flour blend
- 1/4 cup gluten-free panko bread crumbs
- 1/2 tsp chili flakes
- 2-3 tbsp grated vegan parmesan
- 1/4 tsp sea salt and cracked pepper
For the Pasta:
- 300 grams short noodle pasta
- Sea salt
- 2 tbsp olive oil
- Pinch chili flakes
- 1/2 onion diced
- 1 large clove garlic minced
- 1 cup canned butterbeans rinsed and drained
- 1 cup frozen edamame
- 3/4 cup grated vegan parmesan
- Handful baby spinach
- 1/2 cup hot pasta water
- Sea salt - cracked pepper
- Olive oil to garnish
- More cheese to garnish
- Chili flakes to garnish
Instructions
For the Zucchini:
- Preheat the air fryer to 400 for 3 minutes. Toss zucchini with olive oil and then the coating until coated evenly. Place in the air fryer and cook for 8-10 minutes, shaking the3 basket halfway. The zucchini should be crispy and lightly browned.
For the Pasta:
- Bring a large pot of water to a boil.
- Salt the water with 1 tbsp of salt.
- Cook pasta until al dente. (Reserve the water before draining.)
- Heat olive oil in a large pan or dutch oven add chili flakes and onion.
- Sauté until onion is translucent and then add garlic, frozen edamame and butter beans.
- Cook for a few minutes stirring often.
- Add in cooked pasta, spinach and cheese. Toss to combine.
- Add in a splash or 2 of pasta water, sea salt and cracked pepper and toss again.
- Finally, add in crispy zucchini, toss to combine, taste for seasoning and serve immediately. Finish with more cheese, olive oil and chili flakes!
Tried this recipe?Let us know how it was!