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This creamy zucchini pasta is one of my favorite quick meals when zucchini is in season and the pantry needs a clean-out. It is rich without feeling heavy and turns humble ingredients into a beautiful plate of comfort. The sauce is unbelievably smooth thanks to starchy pasta water and a good blend, and the nutty topping gives it an extra kick.
I keep this recipe on repeat during late summer when zucchini overflow from the garden and I want a cozy dinner with minimal effort.
Ingredients
- Uncooked pasta: provides the hearty base and holds the creamy sauce beautifully
- Olive oil: lends richness and helps caramelize the vegetables
- Zucchini: gives the dish body and a subtle sweetness choose firm medium sized squash
- Shallots: add a delicate onion flavor without overpowering the sauce
- Garlic: brings essential depth make sure it is fresh for best flavor
- Kosher salt and cracked black pepper: for seasoning start with the suggested amount then adjust
- Fresh basil: brightens the entire dish use tender leaves with no bruising
- Plant based heavy cream or creamy non dairy milk: forms the sauce foundation go unsweetened
- Nutritional yeast: adds a savory cheesy note and thickens the sauce
- Vegetable bouillon: boosts umami look for low sodium options
- Vegan parmesan and lemony pistachio breadcrumbs: offer garnish with texture and flavor
Breadcrumbs
- Pistachios: bring color crunch and a buttery nutty base
- Lemon zest: keeps the topping bright and fresh
- Olive oil: helps the mixture toast to golden perfection
- Panko breadcrumbs: add crispness and body
- Nutritional yeast: brings umami and complements the main sauce
- Garlic powder: infuses the crumbs with subtle seasoning
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Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in generously salted water until al dente. Before draining scoop out half a cup of the cooking water and set it aside. Drain the pasta and set aside to wait for the sauce.
- Sauté the Vegetables:
- In a wide sauté pan heat olive oil over medium. Add chopped zucchini diced shallots and minced garlic. Season with salt and pepper. Sauté for eight to ten minutes until the zucchini softens and releases moisture. Remove from heat and let it cool slightly before blending.
- Make the Sauce:
- Transfer the sautéed mix to a high powered blender. Add reserved pasta water vegetable bouillon basil non dairy cream and nutritional yeast. Blend until completely smooth and silky. Taste the sauce and adjust seasoning with more salt or pepper if needed.
- Toss the Pasta:
- Return the drained pasta to a pot or large mixing bowl. Pour over the warm sauce and stir thoroughly to coat every noodle evenly. For extra flavor prepare the breadcrumb topping now if desired.
- Serve and Enjoy:
- Plate the pasta and finish with a sprinkle of vegan parmesan a few basil leaves and a spoonful of lemony pistachio breadcrumbs. Serve hot and enjoy the layered textures and rich herby flavor.
Storage Tips
Store leftovers in a sealed container in the fridge for up to three days. When reheating stir in a splash of water or plant milk to restore the silky sauce texture. Avoid microwaving too long as the pasta can overcook.
Ingredient Substitutions
No zucchini on hand Use yellow squash or pattypan in equal measure. You can even mix two types of squash for a more colorful presentation. For the cream base a thick oat milk works if vegan cream is not available.
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Serving Suggestions
Add wilted spinach or kale to the finished pasta for extra greens. Roasted cherry tomatoes can bring a bit of acidity to balance the richness. Serve with toasted sourdough or a crisp green salad.
Cultural Context
This dish draws inspiration from classic Italian pasta with creamy sauce but adapts beautifully to vegan cooking. It reflects the Mediterranean tradition of using fresh vegetables and herbs in a simple yet satisfying way.
Frequently Asked Questions About Recipes
- → Can I use other types of squash?
Yes, you can substitute zucchini with yellow squash or a mix of summer squashes like pattypan. Just use the same quantity.
- → What if I don't have a high-powered blender?
A regular blender or immersion blender will also work. Blend in batches if needed for a smooth sauce.
- → Is there a substitution for nutritional yeast?
You can use vegan cheese instead or omit it. Note that omitting it may reduce the cheesy flavor.
- → How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of plant-based milk or water.
- → Are the lemony pistachio breadcrumbs necessary?
They’re optional but recommended. The topping adds texture and brightness that elevate the dish.
- → Can I add more vegetables?
Absolutely. Try adding spinach, kale, or sun-dried tomatoes to customize the dish to your taste.