Loading up on ALL the fresh veggies with zucchini, spinach, shallots, parsley, thyme and sage. Paired with our Herb Garlic Soft French-Style Cheese, this pasta dish is a comforting cheesy recipe that's also healthy!
Try out this recipe for Creamy Zucchini & Spinach Lasagna Pasta by Janet of @janetsmunchmeals and let us know what you think!
- 8 sheets oven-ready lasagna noodles
- 2 tsp olive oil, divided
- 1 ½ medium zucchinis
- ½ cup sun-dried tomatoes (marinated type)
- 1 medium shallot
- 2 cloves garlic
- ¼ tsp kosher salt
- ½ tsp black pepper
- 2 cups vegetable broth
- 1 container Herb Garlic Soft French-Style Cheese
- 2 cups (packed) baby spinach
- 1 tbsp flat-leaf parsley, finely chopped
- 2 to 3 sprigs fresh thyme, stems removed
- 3 to 4 fresh sage leaves, whole or thinly sliced
- Red chili flakes, for serving
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Instructions
1. Bring large pot of salted water to boil and cook the noodles in two batches until al dente. The first batch can be transferred to a plate brushed with some olive oil to prevent sticking. Reserve 1 cup of pasta cooking water.
2. Meanwhile, preheat a large pan over medium heat. Trim ends off zucchini, slice lengthwise, then crosswise to make half-moon shapes. Add zucchini and 1 tsp olive oil to pan. Cook 3 to 5 min, flipping halfway, until just tender. Transfer zucchini to a plate.
3. Thinly slice sun-dried tomatoes and finely chop the shallot and garlic.
4. Add shallot and garlic to the pan used for the zucchini, with remaining tsp olive oil. Cook for 2 min, then add the salt, pepper, and vegetable broth.
5. Bring to simmer then gently whisk in Treeline Herb Garlic French-Style cheese until smooth.
6. Add baby spinach, sun-dried tomatoes, parsley, thyme, and sage. Cook 1 min, stirring gently.
7. Add cooked pasta, stir, and add ½ to 1 cup of the pasta cooking water as desired, to thin the sauce.
8. Serve and top with red chili flakes if desired.
This was really good but to make it a little more creamy I added some coconut full fat milk and a little tofutti cream cheese and it was a hit. I also cooked my zucchini after I cooked my shallots
This cashew cheese based sauce is amazing! However I hate working with lasagna noodles and I am not a fan of zucchini. So I took the base of the recipe and put in my own vegetables, including mushrooms, green onions, broccoli and red peppers. In the amount of time it took to boil the noodles, which I chose a shell pasta so that it would capture the yummy sauce, I was able to put the sauce together. This took me a total of 15 minutes to create dinner and was absolutely delicious. I have missed my fettuccine Alfredo and this is just as good and so easy to make. I did find that my sauce was a little thinner than I liked so I added one to 2 teaspoons of cornstarch and it thickened it right up to the perfect texture. My husband went vegan for health reasons and I joined in overtime for the ease of it. But I have so missed my creamy sauces and this recipe satisfies that craving! Thanks so much for the great recipe! Oh and I’ve tried all sorts of cashew cream cheeses and nothing compares to Treeline’s cream cheese. It’s the closest thing to cream cheese out there! I no longer miss cream cheese!