Zucchini Pasta

5 from 3 votes

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:

Calories: 393kcal

Author: Kathy Carmichael

Ingredients

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

Instructions

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.

Notes

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.

Nutrition