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Zucchini Pasta

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Cooking doesn’t have to be complicated to be satisfying. Sometimes the simplest dishes are the best, like zucchini pasta. This recipe combines hearty pasta with earthy, sweet roasted zucchini. This is the type of meal that makes you close your eyes after each bite to really savour all the tasty flavours.  A symphony for your tastebuds!

When the zucchini gets all caramelised from roasting, it brings out such a sweet flavour that pairs perfectly with the aromatic basil sauce. You can make this dish anytime and enjoy the blend of textures and flavours.

Zucchini is actually a super star ingredient, even though it seems so humble. Its flavour is mild and a little sweet, with a nice soft texture that plays well with other foods. The zucchini makes the pasta taste refreshing instead of just starchy. So, don’t underestimate this plain looking veggie – it can totally transform an everyday pasta into something special.

Zucchini Pasta
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Print Recipe

Zucchini Pasta

Cooking Method:roasting, frying, boiling Cuisine:italian Courses:dinner, lunch Recipe Keys: C creamy H hearty P pasta
Difficulty:IntermediatePrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:3 servings Best Season:Suitable throughout the year

Description

This delicious recipe combines roasted zucchini medallions with perfectly cooked pasta and a creamy basil sauce. Adding the garlic and shallot with the grated zucchini also boosts the complexity and depth of this flavourful dish.

Ingredients

Instructions

  1. Start by preheating the oven at 220 °C and slice one zucchini into even medallions. Throw them in a bowl and add a generous amount of salt, pepper, olive oil and mix .
  2. Place the zucchini onto a baking tray in an even layer. Then, transfer the tray into the oven, baking at 220°C for approximately 30 minutes or until tender.
  3. While the zucchini is baking start grating 2 zucchinis using a box grater on the large side. Place the grated zucchini onto a dry towel and squeeze the excess water from it.
  4. Finely chop 5 cloves of garlic and half a shallot set aside to use later.
  5. In a blender cup add half a cup of oat milk, 1 teaspoon of nutritional yeast, a few basil leaves, 1 tablespoon of olive oil, 1 teaspoon of plain flour and blend.
  6. Fill a large pot with water and bring to a boil over high heat. Pro tip: use at least 500 ml of water for 100 grams of dried pasta and make sure you oil and salt the water while it’s boiling.
    Add the pasta and cook according to packet instructions. Make sure you stir the pasta immediately after adding it to the water, as well as frequently during cooking – this will prevent from sticking together.
  7. Take the zucchini out of the oven and set aside on a paper towel. In a second pan add olive oil. Add the garlic and the shallot and cook over medium heat until lightly brown. Stir frequently to avoid sticking. Add the grated zucchini and the pasta sauce from the blender into the pan. Stir everything together over low heat and cook for a few minutes. Add a bit of the pasta water to the pan to avoid sticking. Add salt and pepper to taste. Stir frequently. 

  8. When the pasta is almost done add it to the pan and combine everything together. Add the sliced zucchini medallions and stir again for a few minutes.
    Optional: After the pasta is done squeeze half a lemon over it and stir. You can also add vegan cheese for that extra touch of creamy, indulgent goodness.

    Top with extra basil and cheese and serve.

Notes

  • There’s a whole world of ways to adjust this dish and make it your own unique creation. I used linguine pasta, but you can also use fusilli or penne as fun alternatives.  And don’t be shy about trying out different herbs! Mint or parsley can totally transform the flavour of the basic basil sauce.
  • This reheats super well and is awesome for meal prepping. The flavours get even better after a day or two in my opinion. Leftovers for the win!
  • for some crunch, you can sprinkle toasted pine nuts or walnuts on top.  It’s a nice surprise texture that works perfectly with the softness of the sauce.  If you want more protein, you could toss in pan-seared tofu or chickpeas too.
Keywords:pasta, zucchini, creamy, hearty

Cooking up new dishes is always an adventure. You never know how things will turn out or if you’ll create something crazy delicious on your first try. As you dig into this pasta, take a moment to appreciate your skills. Give yourself a pat on the back for stepping outside your comfort zone. Keep mixing, matching and trying new things in the kitchen! Your tastebuds will thank you for it, trust me.

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