Vegan Creamy Summer Pasta with Roasted Zucchini and Sherry Tomatoes

Zucchini and tomatoes are a classic combination. But it works al the time:

Vegan Creamy Summer Pasta with roasted zucchini and sherry tomato salad

 

Boil 250 g pasta (spirelli). When the pasta is ready, stir it through with 200 g vegan cream cheese (eg Tofutti).

Slice  1 zucchini  lengthwise into 4 pieces. Brush them with a marinade (eg olive oil, apple juice and Italian seasoning). Put the zucchini slices under the broiler or grill them in a pan.

Cut your zucchini slices into thin strips. And each strip into 3 pieces.

Cut the cherry tomatoes into 4 wedges. Add fresh basil plus olive oil, balsamico vinegar, pepper and salt.

Mix the pasta with the zucchini and sherry tomatoes.

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