I love it when I find squash blossoms at the farmers market. They are the bright yellow-orange flowers that produce zucchini. They are delicate and pretty and taste like the essence of zucchini!
They are one of my favorite ingredients and, if you find them, they are fun to try at least once. You can stuff them with vegan ricotta and pan-fry them, add them to a salad, add them to a tofu scramble or decorate a vegan pizza with them.
Or you can make this buttery and delicious garlic-white wine-blossom spaghetti. It is so good and so easy and you are going to love it.
Squash Blossom Pasta
- 2 servings uncooked spaghetti
- 2 tablespoons vegan butter, divided
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, pressed
- 1 cup vegan white wine
- 6 squash blossoms, cut in half and washed well
- Salt, to taste
- Freshly chopped parsley, for garnish
Get the spaghetti going. While it is cooking, heat a nonstick or cast iron skillet over low heat. Add one tablespoon of butter and the oil and let it melt together. Add the shallots and garlic and season with salt. Cook until buttery soft.
Drain the spaghetti and save some pasta water. Add the squash blossoms and spaghetti to the pan with the sauce along with the rest of the butter and some pasta water. Use tongs to mix it all together to emulsify the sauce and coat all of the noodles.
Garnish with fresh parsley. Enjoy!