Spaghetti with creamy zucchini sauce and mint


It’s spaghetti o’clock, so get ready for a new vegan Italian masterpiece! All you need for this recipe is spaghetti, zucchini, garlic, cashew cream, lemon and some fresh mint. Easy peasy lemon squeezy.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes


Course: Pasta

Cuisine: Vegan, Italian

Servings: 3-4



🌱300 g. spaghetti

🌱2 zucchini

🌱1 garlic clove

🌱Zest of a lemon

🌱Juice from half a lemon

🌱Fresh mint

🌱2 Tbsp cashew cream

🌱Salt to taste

🌱To serve: vegan parmesan

How to prepare:

  1. Boil the spaghetti in salty water
  2. In the meantime, grate the zucchini and drain them really good
  3. Heat up some olive oil in a pan, then add the grated and drained zucchini
  4. Mix well, let it cook for 2-3 minutes, then add the minced garlic
  5. Mix again, then continue with lemon zest and season with salt & pepper to taste
  6. Add the cashew cream and mix well
  7. Gradually add 3 ladlefuls of the pasta-cooking water and keep mixing until your sauce thickens nicely
  8. Add the fresh mint (chopped) and a splash of lemon juice
  9. Finally, add the spaghetti 
  10. Mix them well with the creamy sauce and serve them with some delicious vegan parmesan.


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