Ingredients:

• Vegan penne pasta, 12 ounces (340g)

• Zucchinis, 2 medium, sliced in half or quarters. I used quarters here.

• Olive oil, 2 tablespoons

• Onion, 1 small, finely chopped

• Garlic, 3 cloves, minced

• Crushed tomatoes, 1 can (14 ounces)

• Cashew Cream or Heavy Cream- 1/2 cup

• Red pepper flakes, 1 teaspoon (optional, adjust to taste)

• Dried basil, 1 teaspoon

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the Penne: Cook the vegan penne pasta according to the package instructions until al dente. Drain and set aside.

2. Sauté Zucchini: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchinis and sauté until they become tender and slightly browned, about 5-7 minutes. Remove the zucchini from the skillet and set aside.

3. Prepare the Sauce: In the same skillet, add a bit more olive oil if needed. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

4. Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well. Let the sauce simmer for about 5 minutes to allow the flavors to meld.

5. Blend the Sauce: Using an immersion blender or transferring the sauce to a regular blender, blend the tomato sauce until smooth. Be cautious as it’s hot.

6. Add Coconut Milk: Return the blended sauce to the skillet. Stir in the canned coconut milk. Cook for another 5 minutes to allow the sauce to thicken.

7. Season and Spice: Add the red pepper flakes, dried basil, salt, and black pepper to the sauce. Adjust the seasonings to your taste.

8. Combine with Zucchini: Return the sautéed zucchini to the skillet and stir to combine. Cook for an additional 2 minutes to heat the zucchini through.

9. Serve: Serve the creamy tomato sauce over the cooked penne pasta. Garnish with fresh basil leaves if desired.