Friday, July 22, 2011

Creamy Zucchini Farfalle

You are probably going to be inundated with fresh zucchini soon, either from your own garden or the farmer's market. This is a very easy and very tasty way to use some of it up.

INGREDIENTS
- 1.5 lbs zucchini, diced
- 8 oz firm tofu
- 1/2 to 3/4 cup light coconut milk, or other non-dairy milk/creamer
- 1/2 cup nutritional yeast
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- 1 lb farfalle

METHOD
1. Get a large pot of salted water boiling (you will cook both the zucchini and the pasta in this water).
2. Meanwhile, crumble the tofu into a food processor with 1/2 cup of the coconut (or other) milk/creamer. Blend for a good 5 mins until very smooth, adding more liquid if needed.
3. When water is boiling, add zucchini and cook until tender (3-5 mins, depending on how big you diced your zucchini). Remove into a colander with a slotted spoon and drain/cool.
4. Add farfalle to the pot and cook until al dente.
5. Add zucchini and nutritional yeast to the food processor and pulse until blended (you want some texture). Add nutmeg and season to taste with salt and pepper. Add additional liquid if needed.
6. Toss pasta with sauce and serve.

31 comments:

Jane said...

Sounds yummy - might have to give this a go!

We're being swamped with courgettes (as we call them here) so I need new recipes. Thanks! :)

Diggler said...

Looks good, will have to try this one soon!

Colleen Towner said...

This looks amazing! I just bought falafel and zucchini season isn't even here and I've already got too m any in my fridge!I look forward to trying this recipe.

Sara Bee said...

The coconut milk in this seems like it would be a nice touch. I am still unsure about how I feel toward tofu, but I am definitely willing to give it another try due to this recipe. Thanks!

Becky said...

It was a little bland for my taste, but I added sauteed onions and garlic and it improved. I think I'll saute the zucchini next time too for a bit more grilled flavor. Thanks for the idea! My family is ready for some different zucchini dishes.

Becky said...

I should add that it was luxuriously creamy. I'll definitely be using the coconut milk tofu combination again.

Vegan Dad said...

Becky,
Your post made me realize I had left the nutritional yeast out. Garlic and onions would be good as well.

amanda said...

I'm so happy I stumbled upon your blog!!!

Wow, I'm in love. Great stuff!

xo,
amanda

little-tranquility.blogspot.com

Generation wYno said...

Looks soooo good. I agree, might be even better with garlic & onions and maybe even some tomato or eggplant, too! Love the use of coconut milk!

Sustainable Teacher said...

Enjoying this right now - thanks for the lunch inspiration! (I thought I noticed the addition of the nooch between when I first read this and when I referred back to make it just now - and added onion and garlic is, indeed, fantastic!)

Valerie said...

Yum! I didn't have nutritional yeast, so I used a little brewers yeast and added a bunch of herbs (dill, basil, parsley and cilantro) from my garden. This is so good!

Shelby said...

Looks Great! ShelbysPerfectWorld.blogspot.com

Levonne said...

Yum yum! Congrats on being named a blog of note. Come on by when you have a minute to spare.

Danielle said...

This looks fantastic! I just posted a farfalle recipe too. You are right, soon I will be bombarded with zucchinis and will have to find a variety of ways to deal with it. This will be one!

Millie said...

Very tasty looking.

Alex Quici said...

Hi Vegan Dad,
You're right - zucchini is the one vegetable we never seem run out of of this time of year. As someone who cooks (a lot) with zucchini, I would agree with Becky that garlic and onions would add more flavor.

And as long as we're using coconut milk/cream, why not go a little further into "Asian" territory and add fresh - or powdered - coriander and a few drops of grapefruit and/or lime essential oil. I often spice up my zucchini soups this way.

Thanks for your recipe. I'm going to try it very soon. Cheers!

Shirley said...

What is the yeast for? Does it add nutrition, texture, flavour?

Nikki said...

Oh this looks tastyy!

Amin said...

Hello! Beautiful blog!

shira said...

found you through blogs of note - congrats.

This looks delish, will definitely give it a try!!

vegan.in.brighton said...

Perfect, there's loads of courgette at the farmers market already so I'll be making this soon - yum!

josefin said...

that looks really good!

Vegan2Raw said...

This sounds FANTASTIC! And looks stunning. A great way to eat zucchini. Thanks for posting!

Rachel Keele said...

this looks delicious! and it's not like i'll have a hard time finding some good zucchini to use :)

Nakita Cally said...

Is there an alternative I can use other than tofu?
My mother does not like to buy tofu for me, because she believes it's too expensive...
My mother and sister are not vegan like me. :(

(I am finding awesome recipes to prove it's do-able.)

Also on another note, do you sell hard copies of your book in shops?

BrooklynHeart said...

This was mighty tasty, thank you very much for sharing this recipe!

Gabe said...

Finally, I'm rid of all that extra zucchini. Delicious—thanks!

Chevy said...

Wow that looks Tasty I think I may try that for dinner soon. I'll let you know how it comes out.

CookLaughLove said...

I've been looking for zucchini and coconut milk recipes lately! Seems like this would be the perfect one to try :)

Pinko, Liberal, Vegan Okie said...

Made this the other night and it was delicious!! The kids (5 & 8) even loved it and they are brutal critics.

The only variations I made was I used Mori Nu Firm Silken Tofu, I added sauteed mushrooms and garlic and I used Imagine Portobello Mushroom Soup (probably more like a whole cup) instead of the soy/coconut milk/cream...also went a bit heavier on the nutritional yeast, probably 2/3 to 3/4 cup. (I don't measure anything out when I cook.)

Thanks for posting it!!

vegobsessionchick said...

Oh, this looks so yummy! I will have to try this!