Cheesy Zucchini Pasta Sauce

Here is a yummy pasta sauce to make on a night when you allow yourself to not villainize pasta carbs and want to make enough for 1!

½ medium onion- finely diced
1 medium-large zucchini- diced
garlic- minced
splash of sherry cooking wine
2 cubes fermented tofu (found in Asian markets)
1 tsp mustard- whole seed
2 TB nutritional yeast
splash of cooking cream or soy milk

chopped up parsley or chives

salt and pepper to taste

Use some olive oil or vegan butter to sautee your onions with a pinch of salt until they are juicy, translucent and starting to caramelize. 

Add in your zucchini and garlic. Once the zucchini starts to break down and release water, put in the sherry and cook off for 20-30 seconds (make sure the heat is high enough to release the caramelized stuff on the bottom of the pan). Add in your mustard seeds, fermented tofu. Once all is combined, take a fork or a potato masher and mash up the zucchini until you get a thick sauce consistency. The fermented tofu will make the zucchini taste cheesey and become creamy. I like to add a splash of soy milk to make it even creamier especially if the sauce is too thick. Add in your nutritional yeast and lots of black pepper. Toss with pasta- preferably a whole wheat penne. Enjoy!