July 11, 2022
Creamy Zucchini Pasta
This Creamy Zucchini Pasta is sure to be your new favorite zucchini recipe – and a great way to use up your yearly surplus of summertime squash! Quick, easy, and cost-effective, this recipe checks all the boxes for the perfect meal!
Creamy Zucchini Pasta
If you came to this recipe expecting zoodles, I’m sad to say you’re going to be greatly disappointed because this is quite the opposite.
On the other hand, if you landed here hoping for carb-y goodness drowning in a creamy sauce, then you came to the right place, and I’m happy to repost this pasta is all of that and more!
Grab a drink and let’s get to cooking the best Creamy Zucchini Pasta!
what goes in creamy zucchini pasta?
This recipe is a wonderful way to use up all that summer zucchini I know is lying in the back of your fridge just hoping to be used up. Here’s what you need to make it:
- Pasta: this dish can be made with any pasta you prefer! While I favor Bucatini, feel free to use whatever you want!
- Vegan Butter & Avocado oil: or a really good olive e oil
- Zucchini
- Shallots and Garlic: crucial aromatics for this modest recipe.
- Vegetable bouillon cubes: or 2 teaspoons vegetable bouillon paste
- Fresh basil
- Full fat coconut milk: or any extra creamy unflavored, unsweetened non-dairy milk
- ½ cup nutritional yeast
- Vegan parmesan cheese
- Lemony Pistachio Breadcrumbs
how to make creamy zucchini pasta
This recipes comes together as easy as 1, 2, 3. Literally. Three steps is all it takes! Here’s how to make it:
1. Noodles:
Cook the pasta in a large pot of salted water until al dente, according to package directions. Before draining, reserve ½ cup of the starchy pasta water. Drain, but do not rinse.
2. Sauce:
Sauté the zucchini, shallot and garlic, and season with the salt and pepper until softened. Transfer the mixture to a high-powered blender with the reserved pasta water, bouillon cubes, basil, coconut milk, and nutritional yeast. Pulse until smooth. Taste and adjust seasonings if necessary.
3. Toss:
Toss the sauce with the pasta until coated. Serve with vegan parmesan, fresh basil, and pistachio breadcrumbs (optional) and enjoy!
tools you need to make creamy zucchini pasta
more easy pasta recipes that are perfect for summer
- Chick’n Caesar Pasta Salad
- Chick’n Pesto Pasta Salad
- Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
- Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs
- Skillet Baked Ziti
Creamy Zucchini Sauce > Noodles any day.
I hope ya’ll love this Creamy Zucchini Pasta as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations!
Til next time, friends!
XO!
Creamy Zucchini Pasta
Ingredients
Ingredients:
- • 1-pound uncooked pasta such as bucatini or spaghetti
- • 1 tablespoon avocado oil
- • 1 tablespoon vegan butter
- • 4 cups zucchini roughly chopped
- • 2 large shallots chopped
- • 8 cloves garlic minced
- • 1 teaspoon kosher salt plus more to taste
- • 1 teaspoon fresh cracked black pepper plus more to taste
- • 2 vegetable bouillon cubes
- • 2 cups loosely packed basil plus more for garnish
- • 1 cup full fat coconut milk
- • ½ cup nutritional yeast
- • Vegan parmesan for garnish
- • Lemony Pistachio Breadcrumbs for garnish, optional (recipe below)
Breadcrumbs:
- • ½ cup pistachio kernels
- • Zest of 1 small lemon save the juice for the dressing
- • 1 tablespoon olive oil
- • ½ cup panko breadcrumbs
- • 1 tablespoon nutritional yeast
- • ½ teaspoon garlic powder
Instructions
- Cook the pasta in a large pot of salted water until al dente, according to package directions. Before draining, reserve ½ cup of the starchy pasta water. Drain, but do not rinse.
- Meanwhile, heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the zucchini, shallot and garlic, and season with the salt and pepper. Cook, stirring often, until the zucchini is tender and releases some of its moisture, 8 to 10 minutes. Remove from the heat and let it cool at room temperature for 10 minutes.
- Transfer the zucchini mixture to a high-powered blender with the reserved pasta water, bouillon cubes, basil, coconut milk, and nutritional yeast. Pulse until smooth. Taste and adjust seasonings if necessary.
- Toss the sauce with the pasta until coated. Serve with vegan parmesan, fresh basil, and pistachio breadcrumbs (optional) and enjoy!
- For the breadcrumbs, place the pistachio kernels and the zest in a food processor, and pulse until a crumb forms. Heat the olive oil in a small nonstick pan over medium heat. Once the oil I s hot, add the pistachio crumbs, panko breadcrumbs, nutritional yeast, and garlic powder. Mix to thoroughly combine and cook, tossing often, until the breadcrumb mixture turns golden-brown, 5 to 7 minutes.
