Creamy Veggie Noodles

Zucchini and yam noodles topped with roasted tomatoes and coated in a basil white bean sauce. Perfect Spring dish!

Basil White Bean Sauce:
1 (150z) can cannellini beans, rinsed
½ cup water or nondairy milk (plus more if you want a thinner sauce)
1 garlic clove
2 Tbsp. nutritional yeast
2 tsp. dried basil
¼ tsp. red pepper flakes
¼ tsp. salt

Roasted Tomatoes:
1 cup halved cherry tomatoes
1 Tbsp. olive oil
Dash of salt
Dash of pepper

Noodles:
½ medium zucchini
½ small yam
1 garlic clove, crushed
1 Tbsp. olive oil

View the full recipe at Nibs & Greens →