Creamy Zucchini Pasta

5 from 3 votes
Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil and garlic as a cream sauce, and boil some other veggies in with the pasta. I’ve been making pasta for decades and this was a wonderful surprise to me!
Today’s inspiration comes from a poster my Grandpa had hanging by his desk for a long time, and then passed along to me.
“May I have the courage to change the things that I can change,
The serenity to accept the things I cannot change,
And the wisdom to know the difference.”
Sometimes we get frustrated trying to change things we can’t change, or we get depressed and start accepting things that we actually could change if we take enough action.
The key is the wisdom to differentiate, which can often be found by taking a quiet moment to sit or walk somewhere in nature.
May all of us find wisdom in our choices today. Thanks Grandpa!
This is recipe #139 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Keyword comfort food, gluten-free, plant-based

Ingredients

  • 3 medium zucchini, chopped
  • 2 garlic cloves, peeled and cut in half
  • ¾ cup water or vegetable broth
  • 4 large fresh basil leaves
  • 2 Tbsp olive oil
  • 1 bell pepper, any color
  • 1 bunch chard, collard greens, or kale, destemmed and chopped
  • 1 pound fusilli or other short, gluten-free pasta
  • Salt and pepper to taste
  • Nutritional yeast for sprinkling on top (optional)

Directions 

  • Gather, wash, and chop all your ingredients. In a medium pot over medium high heat, boil the zucchini, garlic, salt, and water together. Lower the heat and cook for 15 minutes until the zucchini is tender. Then pour everything from the pot into your blender, add the basil and olive oil, and blend together until smooth. 
  • Fill a large pot with water and bring it to a boil over high heat. Add salt as desired – I put in a small handful – then add the pasta, bell peppers, and brussels sprouts. Cook for 10 minutes (or 2 minutes less than package directions), then add the greens and cook for 2 more minutes. Drain the pasta and veggies in a colander and return them to the pot.
  • Pour the blended zucchini sauce over the pasta and give it a good mix. Serve hot. It’s delicious as is, but some of us like to sprinkle nutritional yeast over top for a cheesy flavor. Enjoy! The extra leftovers also freeze well for reheating another day.
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! ❤️🤗🙏
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5 thoughts on “Creamy Zucchini Pasta (plant-based, gluten-free)”

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