For this version I decided to use the instant pot. It is a simple recipe and all you will need some broth (or bouillon) and zucchini.
So the difference between this recipe and Meghan Markle’s is that for the instant pot, you need to have 1 cup of liquid. For the Meghan’s you just need to add the bouillon to the zucchini and you don’t need to add any more liquid.
Start by dicing the zucchini into small chunks.
Brown the zucchini in the instant pot with a little bit of oil. This will add some flavor to the sauce.
At this time you can make 1 cup of broth from the bouillon or you can use chicken broth and seasoning like I did.
I added nutritional yeast, garlic, onion powder, garlic powder, bay leaf and chicken broth.
Cook in the instant pot for 2 hours on manual pressure on high. After two hours, quick release.
Remove the bay leaf and mash with a potato masher.
If you want a smoother sauce, you can use an immersion blender but I quite liked the chunkiness to it.
Serve with your pasta of choice.
Zucchini Pasta Sauce
- 3 large zucchini cubed
- 1 cup chicken broth (or veggie broth)
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cloves fresh crushed garlic
- 1 bay leaf
Cut the zucchini into cubes and brown in the instant pot with a little bit of oil. Place the remaining ingredients in the instant pot and place on manual pressure on high for 2 hours. After the two hours, quick release the pressure and mash the zucchini with a potato masher. (or for a smoother sauce, use an immersion blender). Add salt and pepper to taste. This pairs well with any pasta and is a great alternative to tomato sauce.
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