Chickpeas pasta with Silken Tofu Zucchini Sauce

Preparation Steps

1. Cook the pasta

   Bring a large pot of water to a rolling boil. Add the salt and chickpeas pasta, then cook for 9–10 minutes, until the strands are tender with a firm centre. Reserve some cooking water, then drain without rinsing.

2. Brown the zucchini

   Heat the olive oil in a wide skillet over medium-high heat. Add the zucchini, onions and cook for 8–10 minutes, stirring only occasionally, until its moisture has mostly cooked off and the edges are browned. Add the garlic and ground black pepper; stir for 30 seconds, just until fragrant.

3. Blend the sauce

   Transfer the zucchini mixture to a blender with the silken tofu, nutritional yeast, and lemon juice. Blend until completely smooth, adding reserved pasta cooking water gradually until the sauce is fluid enough to coat pasta.

4. Toss and serve

   Return the sauce to the skillet over low heat and add the drained pasta. Toss for 1–2 minutes until the pasta is evenly coated and the sauce is steamy hot; do not let it boil vigorously.