Make a simple yet elegant vegan zucchini pasta in less than 25 minutes. You can make one with a few simple ingredients Zucchini Pasta Recipes the whole family will love!
I love creamy pasta dishes, and this vegan zucchini pasta is the perfect quick and easy meal in 25 minutes! Zucchini has a mild flavor, sweet and bitter, rich feel. The sweetness in zucchini becomes more pronounced when it is cooked, making this one of the best zucchini pasta recipes you will ever taste!
Jump:
Whenever I see a deal at the grocery store, I design my menu around whatever vegetables I find. And, organic zucchini was nice and cheap, two of my favorite words today. If I can save a buck and make a great dinner for the family, it’s a win-win!
Zucchini Pasta Ingredients
- Zucchini: Zucchini is mild and sweet; It comes in a green or yellow color called summer squash. I used a combination of both. Adding yellow summer squash adds extra color.
- Shallot: Shallots have a subtle and sweet flavor with a hint of sharpness, while onions bring a more intense heat.
- Plant Milk: I used unflavored, unsweetened oat milk because I like its natural creaminess.
- Flour: I used oat flour as a thickening agent in the milk mixture.
- Garlic: I like to use fresh garlic cloves whenever possible.
- Nutrition Facts: Nutritional yeast is a thickening agent, but it’s also delicious and, as a bonus, contains B12 and lots of protein.
- Salt Pepper: Salt and pepper enhance the flavor of the sauce.
- Spaghetti Noodles: I chose whole grain spaghetti noodles.
- Parsley: Parsley is added as a garnish for a fresh herb taste.
- Thyme: Thyme is earthy and minty, peppermint and citrus-laced, savory but sweet, and slightly woody but also floral, with hints of lavender or toned-down rosemary.
- Lemon: Fresh lemon juice is added at the end to add acidity and mild citrus flavor to the sauce
Substitute zucchini pasta ingredients
- Use zucchini, summer squash, or a combination of both. Or, use eggplant.
- Try using red onion or yellow onion instead of shallots.
- Choose any unsweetened, unflavored plant milk.
- Any flour works well with this zucchini pasta recipe.
- Use ⅛ teaspoon of garlic powder in place of each clove.
- Miso paste or soy sauce is often used to replace nutritional yeast in recipes.
- Choose salt-free spices, or your favorite spices as an alternative to salt and pepper.
- For a unique pasta dish, choose any type and shape of pasta.
- If you don’t like parsley, try basil instead. or any herb of choice.
- Using bottled lemon juice also works.
How to Make Vegan Zucchini Pasta
- Step 1: Start by grating the zucchini using a box grater Large side onto a towel or cheesecloth.
- Step 2:Then, grate the garlic cloves and shallots using the same side of the grater.
- Step 3: Next, drain the excess water from the grated zucchini, shallots and garlic in the sink or in a bowl. There should be about ⅔ cup or more of liquid. So, squeeze, squeeze, squeeze!
- Step 4: Now, in a pot, boil water with a small amount of salt and start cooking the spaghetti for 11 minutes. In a second pan, start frying the zucchini, shallot and garlic mixture. Add a little vegetable broth if it starts to stick.
- Step 5: Then, combine the plant milk, flour, and nutritional yeast in a small blender cup.
- Step 6: When the spaghetti is al dente, drain 1 cup of the pasta water and set aside in a colander.
- Step 7:Place the spaghetti back into the large pan and add the cooked zucchini mixture to the spaghetti. Use tongs to assemble.
- Step 8: Add the milk mixture and use tongs to stir the mixture into the vegan zucchini pasta. Add salt and pepper.
- Step 9: Remove from heat and add lemon juice.
- Step 10: Serve on a platter and sprinkle with parsley and thyme. Add more salt and pepper as desired. For an extra cheesy flavor, sprinkle with vegan Parmesan cheese.
Serving advice
Whenever I eat pasta, I always serve it with a big salad full of raw, nutrient-dense vegetables. For this zucchini pasta recipe, I enjoy a citrus dressing for the salad, or I also like the tanginess of a creamy balsamic dressing.
I also enjoy vegan garlic bread on the side.
Recipe FAQs
Zucchini is rich in vitamin B6. Research suggests that this vitamin may help regulate blood glucose. The vitamin may even play a protective role against diabetes.
Brine helps counteract the bitterness of the water-dense vegetables by drawing out some of the excess moisture and bitterness, helping with the overall texture as well.
Zucchini does not need to be peeled. In fact, the skin is a great source of zucchini nutrients (the deep green color is a dead giveaway), so you definitely want to leave the skin on.
advice
- Find small to medium-sized zucchini (no more than 6 to 8 inches). They should be firm and free of nicks and cuts. Really fresh zucchini will tingle with short hairs. How to store: Wrap zucchini tightly and refrigerate.
- Save some time by using box cutters for zucchini, shallots and garlic.
- A mixture of plant milk, flour and nutritional yeast helps prevent clumping.
- Adjust salt and pepper to your personal preference.
- Add lemon juice until pasta is removed from oven.
- Try adding vegan Parmesan cheese for an extra cheesy flavor.
- Serve with a large salad and vegan garlic bread.
If you want a quick, delicious meal, try this vegan zucchini pasta! Simple tastes so good.
Quick and easy vegan pasta recipe
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📖 Recipe
Zucchini Pasta
Make a simple yet elegant vegan zucchini pasta in less than 25 minutes. With just a few simple ingredients, you can make a zucchini pasta recipe that the whole family will love!
instructions
Grate the zucchini, shallots and garlic cloves using the large hole of a box grater on a towel or cheesecloth.
Squeeze the excess water from the zucchini into a sink or bowl until there is about ⅔ cup or so of liquid. Discard the water.
Bring water and 1 teaspoon salt to boil in a large pot to cook the noodles.
While the water is heating, mix the plant milk, flour and nutritional yeast and set aside.
While the noodles cook, cook the zucchini, shallot, and garlic mixture in a large skillet over medium-low heat. Add a small amount of vegetable stock to the pan if the mixture sticks.
Cook for 5-10 minutes until the zucchini mixture is heated through.
Before draining the pasta, drain 1 cup of the pasta water and set aside.
Drain the pasta in a colander in the sink. Then, return the drained pasta to the pan and place in the oven on medium-low heat.
Add the cooked zucchini mixture to the pan with the pasta, add ½ cup of the pasta water, and toss the pasta and zucchini mixture together using tongs.
Now, add half the plant milk mixture and toss again.
Add remaining pasta water and plant milk mixture. Toss gently to coat.
Remove the pot from the heat.
Add salt and pepper and lemon juice. Toss the pasta again. Taste and adjust seasoning for personal preference.
Sprinkle with parsley, thyme and optional vegan parmesan cheese.
Comment
- Find small to medium-sized zucchini (no more than 6 to 8 inches). They should be firm and free of nicks and cuts. Really fresh zucchini will tingle with short hairs. How to store: Wrap zucchini tightly and refrigerate.
- Save some time by using box cutters for zucchini, shallots and garlic.
- A mixture of plant milk, flour and nutritional yeast helps prevent clumping.
- Adjust salt and pepper to your personal preference.
- Add lemon juice until pasta is removed from oven.
- Try adding vegan Parmesan cheese for an extra cheesy flavor.
- Serve with a large salad and vegan garlic bread.
nutrition
Worship: 4gCalories: 393kcalSugars: 78gProtein: 20gFat: 1gPolyunsaturated Fats: 1gCholesterol: 4mgSodium: 330mgPotassium: 869mgFiber: 4gSugar: 6gVitamin A: 816IUVitamin C: 58mgCalcium: 207mgIron: 5mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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