Zucchini, Pistachio & Basil Spaghetti

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Chef Tom Walton has delivered the perfect pasta recipe for an easy weeknight dinner but it's also fancy enough for special occasions. All the flavours work together for an amazing vegan sauce. Yum! 
  • 2 tbsp dairy free, butter, Nutlex 
  • 2 tbsp plain flour 
  • 1 cup Califia Farm Unsweetened Almond Milk 
  • 2 tbsp nutritional yeast + extra to serve 
  • Flake salt & fresh ground black pepper  
  • 500g dried spaghetti 
  • 3 tbsp olive oil 
  • 3 medium zucchinis, grated 
  • 2 clove garlic, grated 
  • Pinch dried chili flakes, optional 
  • Zest 1 lemon 
  • ½ cup flat parsley, roughly chopped 
  • ½ cup toasted pistachio nuts, crushed 
  • 1 cup picked basil leaves 
  • Extra lemon to serve, optional 

In a small saucepan over a medium heat, melt the Nutlex then add the flour and cook, stiring for 1 minute. Heat Califia's Unsweetened Almond in another pan just to warm then slowly pour the Unsweetened Almond into the flour mix, whisking the constantly, to make a smooth sauce.  

Add the garlic, bring to the boil and cook for 2 minutes, whisking often. Add the nutritional yeast and season to taste with salt and pepper. Set this aside.  

Bring a large pot of water to the boil, salt generously and add the spaghetti, cooking according to packet times, about 8 minutes.  

Meanwhile, heat a large frying pan over a medium, high heat, then add the 3tbsp olive oil, zucchini and garlic. Season lightly and cook for approx. 3-4 minutes until bright green and wilted. Add the lemon zest and chilli then when the pasta is ready add the drained pasta and ½ cup pasta water along with the almond sauce, parsley & pistachios.  

Toss the pasta through the sauce well, over the heat then plate up and scatter the basil leaves to serve along with extra nutritional yeast to sprinkle over.