Directions
- 1Add sliced zucchini to a baking dish.
- 2Season the zucchini with spices.
- 3Add sun-dried tomatoes and their oil to the dish.
- 4Add chopped onion.
- 5Add spinach.
- 6Add vegan cream cheese.
- 7Add a head of garlic and drizzle with balsamic glaze.
- 8Cover the baking dish with aluminum foil.
- 9Roast for 40 minutes in the oven.
- 10Remove the roasted garlic from its peel.
- 11Squeeze lemon juice into the roasted vegetables.
- 12Add pasta water to create a thick sauce.
- 13Add your pasta of choice to the baking dish.
- 14Toss well until the pasta is coated with the sauce.
Ingredients
- 2 small to medium zucchinis
- 40 g sun dried tomatoes
- 1 tbsp sun dried tomatoes oil
- 0.5 red onion
- 1 handful spinach
- 2 tbsp cream cheese
- 1 tbsp balsamic glaze
- 1 clove garlic
- 1 tbsp lemon juice
- 60 ml pasta water
- 160 g pasta of your choice
- 0.5 tsp salt and pepper
- 0.5 tsp italian herbs
- 0.5 tsp chilli flakes
Equipment
baking dishtongslemon squeezerstrainer
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