4 Tbsp. olive oil
1 large zucchini, diced*
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. red pepper flakes
12 oz. linguine pasta, gluten free if necessary
1 cup soymilk, unsweetened
2 Tbsp. fresh parsley
4 - 6 Tbsp. vegan Parmesan cheese*
Prepare the pasta according to package instructions. Drain when tender and set aside.
Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.
Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed. Taste and adjust seasonings if desired.
*I used a golden zucchini and left the peelings on because they were tender.