Vegan Zucchini & Mushroom Pasta

Hello loves ,

I've been quite busy and occupied these past couple of weeks and I'm so happy to finally present y'all with this lovely vegan recipe.

The past month, I've become an accidental vegan/vegetarian and it's been interesting exploring that side of myself because I never thought I could be without my wonderful pescado.

With my love of carbs, it wasn't hard to turn to pasta for my meals. The recipe that I'm sharing today, my vegan zucchini and mushroom pasta, has become a personal favorite (tasted and loved by my friends as well) and I'm hoping you'll love it too.

I picked zucchini, because it's in season and mushrooms, because when sauteed they become juicy and meaty. The combination of both the zucchini and mushrooms with the fussili pasta made for a hearty, yet light dish.

Ingredients:

1/2 pound Fusilli pasta
1 medium zucchini
1 lemon, for zesting and juice
2 large garlic cloves
3 tablespoons olive oil
4 medium sized Cremini mushrooms
Salt & pepper to taste

Preparations:

Slice the zucchini in small rounds, similar to the size of the chopped mushrooms.
Thinly slice the garlic cloves.

Time to get cooking!

1. Boil a pan of heavily salted water, add a splash of olive oil. Once it's boiling, add the fussili pasta and cook while stirring for about 9 minutes, until al dente.

2. Drain, then cool the pasta and set aside for later.

3.In a sauce or cast-iron pan, add two tablespoons of olive oil, and when heated add the garlic, zucchini and mushrooms.

4. Cook for 5 minutes until the garlic becomes fragrant, the mushrooms become meaty and supple and the zucchini is cooked but still retains a slight crunch.

5. Add the pasta and a tablespoon of olive oil.

6. Grate the zest of one lemon and mix it all together.