Creamy Zucchini Alfredo

Peel and finely dice zucchini (1). Grate or julienne zucchini (1). Keep both zucchini portions separate.

Boil a large pot of water with kosher salt (0.5 tbsp). Add the pasta (8 oz) and cook until al dente. One minute before pasta is done, remove pasta water (0.66 cup) and add the julienned zucchini (1) to blanch. Drain pasta and blanched zucchini. Start 1m timer

Melt vegan butter (1 tbsp) in a large sauté pan over medium heat. Sauté the onion (0.5 yellow) and diced zucchini (1) for minutes (10) until translucent. Add the garlic (3 clove) and sauté for minutes (2). Remove from heat. Start 12m timer

Transfer the sautéed onion and zucchini mixture to a blender with the reserved pasta water (0.66 cup), nutritional yeast (1 tsp), lemon juice (1 tbsp), hemp hearts (0.33 cup), and the remaining kosher salt (0.5 tsp). Blend on high for minute (1) until a smooth sauce forms. Start 1m timer

Return the blended sauce to the same pan over medium-low heat. Add the cooked pasta (8 oz) and blanched zucchini. Mix well. Season with additional [black pepper] to taste.

Serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.