The gluten-free sedanini with zucchini and plant-based cream is a dish suitable for everyone, especially for those who are intolerant to gluten and lactose, or for vegetarians and vegans. It is very simple to make, with few ingredients and steps you’ll get a delicious dish to make everyone at the table happy.
Sedanini is the shape I prefer for this super creamy sauce, and I use a type of pasta made with mixed gluten-free flours, very tasty. The cream is plant-based, but for those who are not vegan or lactose intolerant, you can use traditional cream and also add a sprinkle of grated Parmesan cheese.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 180 gluten-free sedanini
- 2 zucchini
- 1/2 onion
- 1 clove garlic
- 2 leaves sage
- 5.3 oz plant-based cooking cream without lactose
- 2.7 tbsp olive oil
- 1 packet saffron (optional)
- to taste salt and pepper
Steps
With a special grater, the one with large blades, grate the zucchini and the onion.
In a large pan, which will then serve as a pasta pan, put the oil, the whole garlic clove and the fresh sage leaves. Sauté for 2 minutes in hot oil, without burning them.
At this point, add the zucchini and onion to the pan, a pinch of salt (not much because with the addition of cooking water the saltiness will increase) mix well and let cook for 10 minutes over medium heat without a lid. Stir occasionally, until the end of cooking.
Meanwhile, you will have put the pot with water on the fire to cook the pasta, salt it and when it boils throw in the sedanini.
When the vegetables are cooked, remove the garlic clove and sage leaves, pour the plant-based cream into the pan and add a packet of saffron powder (optional).
Still on medium-low heat, mix the mixture well, add 4 tablespoons of pasta cooking water and after draining the sedanini al dente, throw them into the pan together with the zucchini cream.
To finish, a sprinkle of ground black pepper and if you are not lactose intolerant or vegan, you can add 2 tablespoons of grated Parmesan cheese. Stir the pasta well with the zucchini cream and serve the portion to your diners.
