Grilled Courgette with Spaghetti and Vegan Cream Sauce

Fresh from the garden grilled zucchini snuggling a nest of spaghetti.

First, cut strips of, and grill, the zucchini.  Not too long on the grill - just hot and fast.  Be sure to take the nice even strips from the middle of the zucchini.

Hack up the remainder of the zucchini and add whatever else you've got: a few green beans, tomatoes, onions, peppers.  Caramelize over medium-high heat with a bit of olive oil and salt.

Deglaze the pan with water and allow the mixture to cool slightly.  Then add soaked walnuts and the veg mixture to the blender and puree until creamy.  Season to taste.

Arrange the plate with the cream sauce as a base, followed by spaghetti (seasoned with salt and olive oil) and wrap with the grilled courgettes.

Pasta and Vegan Cream Sauce

Made from scratch pasta and a vegan cream sauce that doesn't taste like puke!

Start making the pasta with equal parts of semolina and spelt flour.  Add in water, olive oil and a bit of salt and knead until it forms a ball.

Let is rest for a while; wrapped in cling film or under an inverted bowl.

Puree soaked walnuts, sauteed onions, peppers and celery along with stewed tomatoes.  I used cashews in this recipe and was slightly disappointed.  It just made the sauce too sweet.  Since the vegetables have already been cooked (sauteed and stewed) the sauce is ready at this point.  Simply warm it if needed.

Shape the dough into the desired shapes.  I'm a fan of fettuccine.

Serve with the sauce - a tasty and authentic vegan dish.  It's simple and, although it's a "cream sauce," it stands on it's own rather than merely imitating a dairy version.