Bright and herbaceous with a silky, lemon-kissed cashew sauce and tender zucchini ribbons throughout. Creamy white beans add body and a satisfying, slightly rustic bite beneath a golden, crunchy breadcrumb topping. The texture balances soft pasta and beans with a crisp surface for contrast. Serve hot for weeknight dinners, casual gatherings, or as a make-ahead vegan main for potlucks.
Ingredients
- Dry penne or rigatoni pasta (12 oz / 340 g)
- Zucchini (2 medium, sliced into 1/4-inch half-moons)
- Cannellini beans (1 can, 15 oz / 425 g, drained and rinsed)
- Raw cashews (3/4 cup / 115 g, soaked in hot water 10–30 minutes)
- Vegetable broth (1 cup / 240 ml)
- Lemon (zest of 1; juice of 1 large lemon, about 2 tbsp)
- Fresh basil leaves (1 cup packed, plus extra for garnish)
- Nutritional yeast (3 tbsp)
- Garlic (3 cloves, minced)
- Yellow onion (1 small, finely chopped)
- Olive oil (2 tbsp, plus 1 tbsp for breadcrumbs)
- Panko breadcrumbs (1/2 cup)
- Salt (1 to 1 1/2 tsp) and black pepper (1/2 tsp)
- Red pepper flakes (optional, 1/4 tsp)
Instructions
- Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the pasta until about 2 minutes shy of al dente according to package directions; reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, soak cashews in hot water for 10–30 minutes (quick soak) then drain. If you prefer no soak, boil cashews for 10 minutes and drain before blending.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
- Add the sliced zucchini to the skillet, season with a pinch of salt and pepper, and sauté until just tender, about 3–4 minutes. Remove from heat.
- In a blender, combine soaked cashews, vegetable broth, lemon zest, lemon juice, basil leaves, nutritional yeast, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Blend until completely smooth, adding 2–3 tbsp reserved pasta water if needed to reach a pourable cream.
- In a large mixing bowl or the empty pasta pot, combine the drained pasta, sautéed zucchini mixture, drained cannellini beans, and the cashew-basil sauce. Toss gently to coat everything evenly; add more pasta water if the sauce seems too thick.
- Transfer the pasta mixture to a lightly oiled 9×13-inch baking dish. In a small bowl, toss panko breadcrumbs with 1 tbsp olive oil and a pinch of salt, then sprinkle evenly over the top.
- Bake for 15–18 minutes until the edges are bubbly and the topping is golden. For an extra-crispy finish, broil 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest 5 minutes. Garnish with torn basil leaves and an extra squeeze of lemon before serving.
Tips or Variations
- Nut-free option: replace cashews with 12 oz silken tofu blended with 1/2 cup vegetable broth and 1 tbsp tahini for creaminess.
- Make it gluten-free by using GF pasta and toasted gluten-free breadcrumbs or crushed cornflakes for the topping.
