Cassie DeNisco

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My Zucchini Pasta Recipe!

I stumbled upon this recipe when I unused Zucchini in my fridge. I was craving pasta and ended up with this delicious summer zucchini pasta recipe.

This pasta is so light and tastes so fresh because you’re really using in season veggies. You can also swap out the protein to your liking but I found the sausage just really makes this great!

zucchini pasta recipe

Ingredients

1 pound rigatoni pasta

2-3 small zucchini diced

1 cup grape tomatoes diced

4 Italian sausages (I slice them open and discard the casing)

olive oil

1 tbsp garlic

red pepper flakes

salt/pepper

parmesan cheese (I used vegan)

Directions

  1. Fill a large pot of with water and boil it to cook your pasta. Follow the directions on the pasta box to cook.
  2. In a sauté pan, add a little olive oil then the ground sausage. Cook until lightly browned (no pink).
  3. Add in minced garlic, diced zucchini and diced tomatoes. Cook until zucchini is soft and tomatoes start to burst open. Sometimes I put the lid on my pan to help steam everything quicker.
  4. Once the veggies are soft, drain your pasta but save 1 cup of the water. Add pasta and pasta water to the veggie pot.
  5. Mix well and add salt and pepper to taste.
  6. Plate pasta and top with cheese and red pepper flakes.

I hope you’ll give this zucchini pasta recipe a try! I absolutely love making this once a week with the in season veggies. It’s literally so delicious and has become a staple in my house. You can even make it without the sausage and it’ll be just as good!

Be sure to check out my other recipes here! And check out my pinterest here for more content!

Vegan Au Gratin Potato Recipe!!

I have been waiting to share this recipe with you because it’s perfect for the holidays! This vegan au gratin potato recipe is next level and so good. I miss out on so many favorites being dairy free and this was life changing when I made it.

I seriously love how easy this recipe is for how good it tastes. These cheesy potatoes pair so well with any holiday dinner so I really wanted to share it now in my holiday recipe series!

vegan au gratin potato

Ingredients:

6 thinly sliced potatoes

1 white onion diced finely

1/3 cup flour

1/3 cup vegan butter

1/2 cup veggie broth

1 1/2 cup vegan milk

2 cups vegan shredded cheese

1 tablespoon garlic powder

salt & pepper

Directions:

  1. Start by boiling your sliced potatoes in water then drain.
  2. Preheat your oven top 425 and then heat a small pot on the stove.
  3. Begin making the roux by heating oil then the diced onions. Add in water & Salt then butter and once melted slowly mix in flour.
  4. Slowly add more veggie broth then the milk and keep stirring. Add cheese and stir until sauce has thickened. Then immediately remove from heat.
  5. In a baking dish, pour a little of the cheese sauce in then begin layering the potatoes. Pour the rest of the sauce on top.
  6. Bake for 55-60 minutes or until cooked thoroughly and brown!
  7. Enjoy 🙂

I am not joking when I tell you this was the best vegan alternative I’ve made yet! This vegan au gratin potato recipe is delicious and seriously like the real thing! If you make this recipe, let me know!!

If you liked this vegan recipe, check out more here or follow me on Pinterest for more video content!