Instructions

• Melt the garlic herb butter and olive oil in a large pan over medium-high heat.
• Once it begins to bubble, add the shallots and garlic.
• Cook for 3 – 5 minutes until fragrant and onion is tender.
• Add the julienned zucchini, nutritional yeast, salt, cracked black pepper, minced onion flakes, and chili flakes, and cook for another 4 – 5 minutes.
• Add the lemon juice and zest, and cook for another 1 – 2 minutes.
• Pour in the heavy cream, stir, and bring the mixture to a light boil.
• Add the parmesan cheese and constantly stir to allow even melting.
• Allow the sauce to reduce and thicken for 5 minutes.
• Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
• Rinse and strain.
• Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
• Serve the pasta with fresh parsley and enjoy!