Vegan Zucchini Pasta Recipe

Create a simple yet elegant vegan zucchini pasta in less than 25 minutes. With a few simple ingredients, you can make a vegan zucchini pasta recipe the whole family will love!

I love creamy pasta dishes, and this vegan zucchini pasta is the perfect quick and easy meal in under 25 minutes! Zucchini has a mild flavor, sweet and bitter, with a rich feel. The sweetness in zucchini becomes more evident when it is cooked, making this the best zucchini pasta recipe you will ever taste!

Jump to:

• Zucchini Pasta Ingredients
• Zucchini Pasta Ingredient Substitutions
• How to Make Vegan Zucchini Pasta
• Serving Suggestions
• Recipe FAQs
• Tips
• Quick and Easy Vegan Pasta Recipes
• 📖 Recipe
• 💬 Reviews

Whenever I see a deal at the grocery store, I tailor my menu around whatever vegetables I find. And, the organic zucchini was beautiful and inexpensive, two of my favorite words today. If I can save a buck and make a fabulous dinner for the family, it's a win-win!

Zucchini Pasta Ingredients

• Zucchini: Zucchini is mild and sweet; it comes in a green variety or yellow called summer squash. I used a combination of both. Adding the yellow summer squash adds additional color.
• Shallot: Shallots have a delicate 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 prefer using fresh garlic cloves whenever possible.
• Nutritional Yeast: Nutritional yeast is a thickening agent, but it also tastes cheesy, and as a bonus, it contains B12 and a lot of protein.
• Salt/Pepper: Salt and pepper enhance the flavors in 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, minty and citrus-laced, savory but also sweet, and slightly woodsy but also flowery, with traces of lavender or toned-down rosemary.
• Lemon: Fresh lemon juice is added at the end to add acidity and a light citrus flavor to the sauce

Zucchini Pasta Ingredient Substitutions

• Use zucchini, summer squash, or a combination of both. Or, use eggplant.
• Try 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.
• Salt-free seasoning, or choose your favorite seasoning as a substitute for 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 works as well.

How to Make Vegan Zucchini Pasta

• Step 1: Begin by grating the zucchini using a box grater on the large side onto a towel or cheesecloth.
• Step 2:Then, grate the garlic cloves and shallot using the same side of the grater.

• Step 3: Next, squeeze the excess water from the grated zucchini, shallot, and garlic into the sink or a bowl. There should be approximately ⅔ cup of fluid or more. So, squeeze, squeeze, squeeze!

• Step 4: Now, in one pot, boil water with a small amount of salt and begin cooking the spaghetti for 11 minutes. In a second pan, saute the zucchini, shallot, and garlic mixture. Add a little vegetable broth if it begins to stick.
• Step 5: Then, blend the plant milk, flour, and nutritional yeast in a small blender cup.
• Step 6: When the spaghetti is al dente, remove 1 cup of pasta water and set aside before draining into a colander.
• Step 7: Put the spaghetti back into the larger pan and add the cooked zucchini mixture to the spaghetti. Use tongs to combine.

• Step 8: Add the milk mixture and use the tongs to move the mixture into the vegan zucchini pasta. Include salt and pepper.
• Step 9: Remove from the heat and add the lemon juice.

• Step 10: Serve on a platter and sprinkle with parsley and thyme. Add more salt and pepper as desired. For an added cheesy taste, sprinkle with vegan parmesan cheese.

Serving Suggestions

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 salad with citrus dressing for salads, or I also love the tanginess of creamy balsamic dressing.

I also enjoy eating vegan garlic bread on the side.

Recipe FAQs

Tips

• 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.

Try this vegan zucchini pasta recipe for a quick, delicious meal! Simple never tasted so good.

Quick and Easy Vegan Pasta Recipes

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