Quick, easy, and delicious, this vegan pasta in zucchini sauce can be prepared in just 35 minutes. The nutritious creamy zucchini pasta sauce of this dish is dairy-free and nut-free. It's a perfect recipe for a fuss-free weeknight dinner.
Pasta is one of my favorite things to cook because there are so many varieties of pasta that can be used in many different ways in different recipes, almost every pasta recipe is easy to make, and everyone loves them.
Today, I am sharing a very tasty and easy vegan pasta recipe called pasta in zucchini sauce.
This zucchini pasta is a great option for those who want to hide vegetables in their meals so that kids can enjoy it too.
The dairy-free creamy sauce of this pasta is made with sauteed and blended zucchini.
This quick and easy pasta recipe can be prepared in just 35 minutes so it's perfect for a busy night meal.
Jump to:
- Ingredients required to make vegan pasta in zucchini sauce
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- Serving vegan zucchini pasta
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- More easy vegan pasta recipes
- Other zucchini recipes
- Recipe
Ingredients required to make vegan pasta in zucchini sauce
To make vegan zucchini pasta, you will need a few simple ingredients that are shown below:
Ingredient notes and substitute suggestions
- Pasta: Feel free to use your favorite pasta to make this pasta dish. For a gluten-free version of this recipe, use gluten-free pasta. All the other ingredients used in this recipe are gluten-free.
- Onion: White, brown, or red onion all are fine.
- Basil: I have used fresh basil, you can add fresh parsley, cilantro, or oregano too. You can also mix different fresh herbs of choice.
- Nutritional yeast: It has a strong cheese-like flavor because of which it's used in a lot of vegan recipes. You can also add vegan parmesan cheese or any other vegan cheese of choice instead of nutritional yeast. Non-vegans may add regular parmesan cheese.
- Red chili flakes: Skip if you don't want to add heat to your sauce.
- Milk: I have used almond milk. You can also use coconut milk, soy milk, or any plant-based milk of choice.
Other ingredient details and substitute suggestions are shared in the recipe card.
How to make (step-by-step instructions)?
To make this easy zucchini pasta recipe, follow the simple step-by-step instructions given below:
Step 1: Heat olive oil in a pan. Add chopped onion and saute until it becomes translucent.
Step 2: Add minced garlic and saute for a few seconds.
Step 3: Add chopped zucchini.
Step 4: Add salt, ground black pepper, and red pepper flakes.
Step 5: Cook until the zucchini is cooked well. Turn off the heat and allow the zucchini to reach room temperature.
Step 6: Transfer the sautéed zucchini to a blending jar.
Step 7: Add nutritional yeast, fresh basil, and milk.
Step 8: Blend to make a smooth sauce.
Step 9: Boil a large pot of salted water and add pasta. Cook pasta al dente following the package instructions.
Step 10: Strain cooked pasta and transfer to a large bowl.
Step 11: Add zucchini sauce.
Step 12: Gently toss until the sauce evenly coats the pasta.
Your creamy vegan zucchini pasta is ready to be served.
Serving vegan zucchini pasta
Serve pasta in zucchini sauce hot or warm.
You can serve it with garlic bread, bread sticks, or any crusty bread.
It can also be paired with grilled or sauteed vegetables, a bowl of soup, or any salad of choice.
Storing, freezing, and reheating tips
Store the leftover pasta in an airtight container and freeze for up to 3 days.
To freeze, store the vegan zucchini pasta sauce and cooked pasta separately for a maximum of 3 months.
For reheating the frozen pasta and sauce, thaw them first then microwave separately and mix. Otherwise, put them together in a pan, add a splash of water, cover the pan, and reheat on medium heat. Keep checking and gently stirring in between.
If reheating the refrigerated zucchini pasta, microwave until evenly heated or, reheat covered in a large pan on the stovetop.
Recipe tips, tricks, and variation suggestions
- Feel free to use any pasta of choice to make this recipe.
- Allow the zucchini to get slightly colder before blending. Very hot ingredients may blow off the lid of the blending jar.
- While blending the zucchini sauce, don't add all the milk at once, start with ¼ cup of milk at a time and add more only if required.
- You can also grate zucchini to fasten the cooking process.
- Instead of basil, fresh oregano, parsley, or cilantro can also be used. You can mix different fresh herbs too.
- I have kept the sauce very simple and mildly seasoned it. You can add more seasonings like garlic powder, onion powder, oregano, thyme, etc.
- For extra flavor, toast some pine nuts or sunflower seeds, blend them with other sauce ingredients, and make zucchini pesto pasta.
- For a more refreshing taste, add some lemon juice and lemon zest to the sauce.
More easy vegan pasta recipes
If you enjoyed this vegan zucchini pasta recipe and want to try more easy vegan pasta recipes then don't miss to check out the following posts:
Other zucchini recipes
Want to try more fresh zucchini recipes this zucchini season? The following links are worth trying:
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Recipe
Vegan pasta in zucchini sauce
Equipment
- 1 Large cooking pot to cook pasta
- 1 Large pan to cook zucchini
- Stand blender
- Knife and chopping board
- 1 Large strainer to strain pasta
- Spatula
Ingredients
- 400 grams uncooked pasta of choice
- 2 medium zucchini roughly chopped, around 850 grams
- 1 medium onion finely chopped
- 3-4 large garlic cloves finely chopped
- ½ cup fresh basil
- 3 tablespoons nutritional yeast
- ½ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons extra virgin olive oil
- ½ cup any plant-based milk of choice
- Water to cook pasta
Instructions
- Heat oil in a pan. Add chopped onion and cook until it becomes translucent.
- Add minced garlic and saute for a few seconds.
- Add chopped zucchini, salt, pepper, and red chili flakes. Cook on medium heat until the zucchini gets cooked. You may cover the pan to fasten this step. Turn off the heat and allow the zucchini to get slightly colder.
- Transfer the sauteed zucchini to a blending jar. Add nutritional yeast, fresh basil, and milk. Blend to make a smooth sauce.
- Boil pasta al dente following the package instructions. Strain and transfer to a large bowl.
- Pour zucchini sauce on top and gently toss.
Video
Notes
- Feel free to use any pasta of choice to make this recipe.
- Allow the zucchini to get slightly colder before blending. Very hot ingredients may blow off the lid of the blending jar.
- While blending the zucchini sauce, don't add all the milk at once, start with ¼ cup of milk at a time and add more only if required.
- You can also grate zucchini to fasten the cooking process.
- Instead of basil, fresh oregano, parsley, or cilantro can also be used. You can mix different fresh herbs too.
- I have kept the sauce very simple and mildly seasoned it. You can add more seasonings like garlic powder, onion powder, oregano, thyme, etc.
- For extra flavor, toast some pine nuts or sunflower seeds, blend them with other sauce ingredients, and make zucchini pesto pasta.
- For a more refreshing taste, add some lemon juice and lemon zest to the sauce.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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