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There’s no cream on this creamy pasta recipe. As an alternative, the roasted zucchini creates a delicious, creamy zucchini sauce over pasta. Perfect as a meatless fundamental dish or as a side together with your favorite protein!

Pasta with Creamy Zucchini Sauce

This easy Pasta with Creamy Zucchini Sauce is made with roasted zucchini, onions, garlic, and Parmesan cheese. The vegetables are pureed until smooth and tossed with the pasta. My daughter Karina loved this recipe!! It’s so good – you won’t consider the sauce has no cream! More of my favorite creamy pasta recipes without cream are this Cajun Chicken Pasta, and Spaghetti with Butternut Leek Parmesan Sauce.

Why You’ll Love This Creamy Zucchini Pasta

• Healthy: This pasta dish could be very light because the sauce is made mostly of zucchini and broth.
• Easy: This creamy zucchini pasta recipe is less complicated than it would look. The one prep is slicing the vegetables. Once they’re roasted, the sauce comes together in only just a few minutes.
• Summer Zucchini: I grow zucchini every summer and at all times look for brand new ways to make use of it before it goes bad. This meal is ideal for using seasonal produce.

Creamy Zucchini Pasta Ingredients

• Zucchini: Slice three to 4 medium zucchini.
• Onion and Garlic roast with the zucchini.
• Olive Oil gets drizzled over the veggies.
• Salt and Pepper season the vegetables. Also, you’ll need some salt for the pasta water.
• Broth: Use chicken or vegetable broth for the sauce.
• Parmesan: Grated parmesan cheese adds flavor and creaminess to the zucchini sauce without adding cream.
• Pasta: Any small pasta shape will work – cavatappi, fusilli, or rigatoni are all good options.

The right way to Make Pasta with Creamy Zucchini Sauce

1. Roast the Zucchini: Toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Spread the mixture on a sheet pan and roast at 425°F for 25 minutes until tender and browned.
2. Cook the Pasta: Bring a big pot of salted water to a boil while the vegetables roast. Once boiling, add the pasta and cook in line with package directions for al dente. Drain the pasta, reserving a few of the
   water, and return the noodles to the pot.
3. Make the Creamy Zucchini Sauce: Remove the vegetables from the oven when done and transfer them to a blender. Add the parmesan cheese and broth and puree until smooth.
4. Pasta Water: Pour the zucchini sauce over the pasta, adding the reserved water to loosen the sauce to your required consistency. Top with fresh black pepper and serve with Parmesan.

Variations

• Squash: Swap zucchini with yellow squash or use a mix of each.
• Pasta: Use whole wheat pasta for more fiber and protein or make it with gluten-free pasta.
• Vegetables: Add tomatoes to the pasta for an additional vegetable.
• Protein: Toss in grilled chicken or shrimp for added protein. You can even add some mozzarella cheese.
• Herbs: Top your zucchini pasta with fresh basil.

What to Serve with Creamy Zucchini Pasta

For a protein, serve this healthy pasta with roasted shrimp, roasted chicken, or air fryer steak. When you want more veggies, pair it with a kale salad, tomato salad, or roasted asparagus.

The right way to Store

This easy creamy zucchini pasta will last as long as 4 days within the refrigerator or freezer for up to 3 months. To eat, thaw it first after which microwave until warm.

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Yield: 6 servings

Serving Size: 1 1/2 cups

• Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.

• Meanwhile, bring a big pot of salted water to a boil. When boiling, add the pasta and cook in line with package directions for al dente.

• Drain the pasta reserving a few of the water and return to the pot.

• Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.

• Toss with the pasta, adding reserved water, as needed to loosen the sauce to your required taste.

• Top with fresh black pepper and serve with Parmesan cheese, if desired.

Last Step:

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Serving: 1 1/2 cups, Calories: 390 kcal, Carbohydrates: 66 g, Protein: 14 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 5.5 mg, Sodium: 244 mg, Fiber: 4 g, Sugar: 7.5 g