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5 from 3 votes

Zucchini Pasta

Create a simple yet elegant vegan zucchini pasta in less than 25 minutes. With a few simple ingredients, you can make a zucchini pasta recipe the whole family will love!
Prep Time10 mins
Cook Time13 mins
Course: Entrees
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 393kcal


  • 4 zucchini/summer squash grated
  • 1 large shallot minced
  • 5 cloves garlic minced
  • 2 teaspoons salt
  • 2 teaspoons fresh ground pepper
  • 12 ounces whole grain spaghetti noodles or noodles of choice
  • 1 lemon juiced
  • ½ cup unsweetened, unflavored plant milk I used oat milk
  • 1 teaspoon flour I used oat flour
  • ¼ cup nutritional yeast
  • ¼ cup vegan parmesan cheese optional
  • ¼ cup parsley chopped
  • 2 teaspoons thyme chopped


  • Grate the zucchini, shallot, and garlic cloves using the large hole side of a box grater on a towel or cheesecloth.
  • Squeeze the excess water from the zucchini over a sink or bowl until there is approximately ⅔ cup of liquid or more. Discard the water.
  • In a large pot, boil water and 1 teaspoon salt to cook the noodles.
  • While the water is heating up, blend the plant milk, flour, and nutritional yeast, and set aside.
  • While the noodles are cooking, in a large skillet, cook the zucchini, shallot, and garlic mixture on medium-low heat. If the mixture sticks, add a small amount of vegetable broth to the pan.
  • Cook the zucchini mixture for 5-10 minutes until heated through.
  • Before draining the pasta, remove 1 cup of pasta water and set aside.
  • Drain pasta in a colander in the sink. Then, return the drained pasta to the pan and place it on the stove at medium-low temperature.
  • 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 the remaining pasta water and plant milk mixture. Gently toss to coat.
  • Remove the pan from the heat.
  • Add the 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.


  • Look for zucchini that are small to medium-sized (no longer than 6 to 8 inches). They should be firm and free of nicks and cuts. Really fresh zucchini will bristle with tiny hairs. How to store: Keep zucchini tightly wrapped in the refrigerator.
  • Save some time by using the box cutter for the zucchini, shallot, and garlic.
  • Blending the plant milk, flour, and nutritional yeast help to prevent clumping.
  • Adjust the salt and pepper to your individual preference.
  • Add the lemon juice until after removing the pasta from the stove.
  • Try adding vegan parmesan cheese for an added cheesy flavor.
  • Serve with a large salad and vegan garlic bread.


Serving: 4g | Calories: 393kcal | Carbohydrates: 78g | Protein: 20g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 330mg | Potassium: 869mg | Fiber: 4g | Sugar: 6g | Vitamin A: 816IU | Vitamin C: 58mg | Calcium: 207mg | Iron: 5mg