I’m a huge pasta lover and I don’t feel guilty about it. It is my homemade fast food. I’m not a big fan of takeaways and like to eat home cooked food even when I finish work very late. This creamy vegan courgette and dill spaghetti takes only few ingredients and it is ready in half an hour.

I like to make this with classic spaghetti because it mixes much better with the zucchini pieces. I usually chop the courgettes in half or quarter and slice them or into thin sticks. I try to cook them lightly to keep the crunchiness and the green colour. It is a harmonic combination with fresh dill and distinctive nutty, warm nutmeg.
The white creamy sauce is nut free, gluten free, dairy free and egg free. The pasta is matter of choice you can make the dish completely gluten free.
You can serve it with crushed pepper or with toasted pine nuts if you like.


I usually make 250g pasta for 4 servings but you can adjust to personal preference.
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