This recipe originally appeared in the article “Baby Boomer Cooking” by Debra Daniels-Zeller in Vegetarian Journal Issue 4, 2010: http://www.vrg.org/journal/vj2010issue4/2010_issue4_baby_boomer.php.

Vegan Mac and No-Cheese with Zucchini “Cream” Sauce

(Serves 6)

Nothing is what it seems in this reproduction of the ubiquitous '50s favorite mac 'n' cheese. The idea for this recipe sprang from an Italian cookbook that also used Parmesan cheese. I found that garlic and basil delivered taste without adding any cheese at all. The only trick is to peel the zucchini since the green skin will turn the sauce light green.

For a texture variation, fry about a cup of sliced mushrooms in a dry skillet over medium-high heat, stirring constantly until the mushrooms have browned. Add them to the mixture for a 'meaty' texture.

• 4 cups washed, peeled, and roughly
  chopped zucchini
• 5-7 quarts salted boiling water
• One 12-ounce package your favorite pasta
• 2 cloves garlic, pressed
• Pinch of freshly ground black pepper
• Sea salt to taste
• 1/2 cup chopped fresh basil (optional)
• 1/2-1 cup toasted bread crumbs

Add the zucchini to a large pot of salted boiling water and reduce the heat. When the zucchini is very tender, scoop it out, place
in a strainer, and drain. Save the water. Using the back of a spoon, press the zucchini to squeeze as much water as you can from it.
Save the liquid.

Pour the zucchini water into the pot of water and bring it to a boil again. Add pasta and cook until al dente (tender but firm).

While the pasta cooks, place the zucchini in a food processor with garlic and pepper. Process the mixture until very smooth. Season
to taste with salt. Stir in chopped basil, if desired.

Place the pasta in a serving bowl and toss with the zucchini sauce. Top each serving with toasted bread crumbs.