Everyone’s got a go-to pasta dish. Swapping conventional pasta for vegan pasta is a great way to add more greens to your diet. We've got the perfect recipe for you. This simple 15 minutes fix from vegan chef Dana Choi will be your go-to favourite this Spring.

WAY 1: Cashew + Pine Nut Basil Pesto Sauce

Prep time: 15 mins
2 servings

Ingredients:

• 2 zucchinis
• 1 ½ cup fresh basil leaves
• 1 cup soaked cashews (soak for 15 mins)
• 1/8 cup pine nuts
• 2 garlic cloves¼ cup nutritional yeast (gives a cheesy flavour)
• 1 lemon juiced (approximately 4 tablespoons)
• Salt & pepper to taste
• ¼ cup olive oil

Directions:

1. First we make the noodles- peel your zucchinis and set them aside. You can use a regular peeler to create pappardelle- the thicker noodle kind or pick up a spiralizer and create many other fun edible noodles like the ones pictured above. I chose to go with a thin long noodle to resemble spaghetti noodles.
2. Now for the sauce- add all the ingredients, except olive oil into your food processor or blender and mix until you reach your desired consistency. Once you reach your desired consistency, add the olive oil and give it a quick mix then coat your noodles with your sauce.
3. For the garnish, roll up the basil leaves and slice them up finely and sprinkle over your noodles. You can also garnish with cherry tomatoes, bell peppers and nuts. I also like to top mine with dulse as it is high in vitamins and minerals.

WAY 2: Creamy Cashew Alfredo Cheese Sauce

Prep time: 15 mins
2 servings

Ingredients:

• 2 zucchinis
• 1 cup soaked cashews (soak for 15 mins)
• 2 garlic cloves
• ¼ cup nutritional yeast (gives a cheesy flavour)
• 1 lemon juiced (approximately 4 tablespoons)
• Salt and pepper to taste
• ¼ cup water (optional to thin out the creamy sauce)

Method:

1. Peel the zucchinis and set aside for your noodles.
2. Use your spiralizer to make your zucchini noodles.
3. Add all the ingredients into your food processor or blender to create a nice creamy smooth sauce.
4. Pour it onto your noodles and mix.
5. Garnish and serve! 

DANA’S TIP

“If you’ve made too much sauce, you can use it as a nice pâté on a sandwich or on a pita with sprouts and veggies.”

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Follow Dana on Instagram at @Danaaustinchoi and on Facebook at https://www.facebook.com/crispycrack