August 18, 2024
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!
Table of Contents
Why You’ll Love This Recipe Jump to Recipe Video Step-by-Step Instructions Tips and FAQsCreamy Zucchini Pasta: A Delicious Way to Use Summer Squash
Summer gardens are bursting with zucchini, and this Creamy Zucchini Pasta is the perfect recipe to make the most of your harvest. Quick, easy, and budget-friendly, this dish is packed with flavor, making it an ideal summer meal for busy weeknights. Whether you’re looking for a comforting dinner or a new way to enjoy seasonal produce, this pasta has you covered! Grab a drink and let’s get to cooking the best creamy zucchini pasta!
Why You’ll Love This Creamy Zucchini Pasta
- Seasonal Favorite: Zucchini is in abundance during the summer, making this recipe an excellent way to use up those extra squash.
- Vegan-Friendly: With plant-based ingredients like vegan butter, heavy cream, and parmesan, this dish is completely dairy-free.
- Quick and Easy: Ready in under 30 minutes, this pasta dish is perfect for weeknight dinners.
- Versatile: Customize the recipe with your favorite herbs or additional veggies.
How to Make Creamy Zucchini Pasta
1. Cook the Pasta:
Start by cooking the pasta in a large pot of salted water until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the pasta aside.
2. Sauté the Vegetables:
In a large sauté pan, heat avocado oil over medium heat. Add the chopped zucchini, shallots, and garlic. Season with salt and pepper, and cook until the zucchini is tender and has released some of its moisture, about 8-10 minutes. Let the mixture cool for 10 minutes.
3. Make the Sauce:
Transfer the sautéed vegetables to a high-powered blender. Add the reserved pasta water, bouillon cubes, basil, plant-based heavy cream, and nutritional yeast. Blend until smooth. Taste and adjust the seasoning if needed.
4. Toss the Pasta:
Combine the sauce with the cooked pasta, tossing until well coated. (optional: make the breadcrumb topping – instructions in the recipe card)
5. Serve and Enjoy!
Garnish the pasta with vegan parmesan, fresh basil, and the lemony pistachio breadcrumbs, if using. Serve immediately and enjoy the creamy, comforting flavors of this summer dish!
Tips and FAQs
- Don’t skip the pasta water: the starchy pasta water helps the sauce cling to the pasta, giving it a smooth, silky texture. make sure to reserve about ½ cup before draining the pasta.
- Use fresh basil: fresh basil adds a vibrant, aromatic flavor to the dish. Dried basil won’t give the same effect, so it’s worth using fresh if possible.
- Season to taste: after blending the sauce, taste it before tossing with the pasta. Adjust the seasoning by adding more salt, pepper, or nutritional yeast as needed to suit your taste.
- Make it your own: this recipe is versatile. You can add extra veggies like spinach or kale, or even some sun-dried tomatoes for a pop of flavor.
- Don’t skip the breadcrumbs: the lemony pistachio breadcrumbs are optional, but they add a delightful crunch and a burst of flavor. They’re a simple way to elevate the dish.
Can I Use Other Types of Squash in This Recipe?
Yes, you can substitute zucchini with yellow squash, pattypan squash, or a combination of both for a more colorful dish. Just make sure to use the same quantity.
What If I Don’t Have a High Powered Blender?
If you don’t have a high-powered blender, you can use a regular blender or an immersion blender. Just blend in batches if necessary to ensure the sauce is smooth.
Is There a Substitution for Nutritional Yeast?
If you’re not a fan of nutritional yeast, you can substitute it with vegan cheese shreds or leave it out altogether. However, keep in mind that the sauce may lose some of its cheesy flavor.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or plant-based milk to loosen the sauce if necessary.
Can I Prepare the Sauce Ahead of Time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply heat it up and toss it with freshly cooked pasta.
The Perfect Summer Pasta!
I hope you love this creamy zucchini pasta as much as I do! If you try this dish and enjoy it, 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 of my recipes!
Creamy Zucchini Pasta
Ingredients
Ingredients:
- 1- pound uncooked pasta
- 3 tablespoons olive oil
- 4 cups zucchini, roughly chopped (about 2 to 3 medium zucchini)
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- 2 cups loosely packed basil, (about 30 grams), plus more for garnish
- 1 cup plant-based heavy cream or unsweetened and unflavored extra creamy non-dairy milk
- ½ cup nutritional yeast
- 2 vegetable bouillon cubes or 2 teaspoons vegetable bouillon paste
- Vegan parmesan, for garnish, optional
- Lemony Pistachio Breadcrumbs for garnish, optional (recipe below)
Breadcrumbs:
- ½ cup pistachio kernels
- Zest of 1 small lemon
- 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.
- 1Meanwhile, 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, 12 to 15 minutes. Remove from the heat and let it cool at room temperature for 5 to 10 minutes.
- Transfer the zucchini mixture to a high-powered blender with the reserved pasta water, basil, heavy cream, nutritional yeast and bouillon cubes. 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.
