This quick and easy vegan zucchini pasta sauce will amaze you! Made with sauteed zucchini and garlic and blended into a magical creamy plant-based pasta sauce that will have your kids licking their plates!
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❤️ Why make this recipe
This zucchini pasta sauce is easy to make with just a few simple ingredients! You won't believe how rich and creamy it tastes and your kids will never guess it's made from veggies.
We love all things zucchini at my house like zucchini lasagna, zucchini soup, zucchini fries, and zucchini bread, but this vegan zucchini pasta might just be our favorite!
🧾 Ingredients and substitutions
- Pasta - Use any type of pasta that you want. See my guide to vegan pasta brands. Use gluten-free pasta to make the dish gluten-free.
- Olive Oil - a good quality olive oil will give you a nice flavor, but you can swap it out for any oil that you want.
- Garlic - fresh minced cloves work best but you can swap it out for garlic powder. (If using garlic powder, add it during blending, it will burn if you add it to the oil.)
- Zucchini - you can also use yellow summer squash instead of zucchini.
- Salt - for flavor.
- Italian seasoning - for flavor or other fresh or dried herbs of choice.
- Red Pepper Flakes - for a tiny bit of heat and extra flavor.
- Pasta Water - (reserved from cooking water) The starchiness helps to thicken the sauce a little, but you could also use some low-sodium vegetable broth for added flavor.
🔪 Helpful tools
- Frying Pan - for sauting the zucchini.
- Blender - to blend the sauteed zucchini until creamy.
🥄 How to make vegan zucchini pasta
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 - Cook your pasta of choice according to the package directions in salted water. (Reserve 1 1/2 cups of the cooking water.)
Step 2 - While your pasta is cooking, wash and slice the zucchini into 1 cm thick slices.
Step 3 - In a large skillet over medium-low heat, add 2 tablespoons of oil, 4 cloves of minced garlic, and sprinkle with salt and spices.
Step 4 - Saute the zucchini over medium-low heat for about 12-15 minutes stirring every minute or two to avoid burning until the zucchini becomes translucent.
Step 5 - Reserve 1 1/2 cups of pasta cooking water before draining your cooked pasta.
Step 6 - Place the sauteed zucchini in a blender with, 1/2 cup of the reserved pasta water and blend for 30 seconds. Slowly add in the remainder of the pasta water until the desired consistency is reached.
Step 7 - Add the pasta to the large skillet and coat well with the zucchini pasta sauce.
Step 8 - Add salt, black pepper, or red pepper flakes to taste if needed, and serve hot.
👩🏻🍳 Pro Tips
- For a more flavorful sauce add 2 tablespoons of nutritional yeast when blending the zucchini.
- Sprinkle with vegan parmesan cheese if desired.
- This sauce is best served hot.
🌾 Can I make this gluten-free?
Yes, the vegan zucchini pasta sauce is naturally gluten-free, you will just need to put it over your favorite gluten-free pasta.
🥡 Storage and reheating
Refrigerate: This zucchini pasta sauce will keep well in the fridge for 3 - 5 days in an airtight container.
Freeze: Zucchini pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the pasta and sauce in the microwave for about 2-3 minutes per serving or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
🌟 More easy pasta recipes
- Vegan Pesto Pasta
- Sundried Tomato Pasta
- Tofu Bolognese
- Creamy Tofu Pasta
- Vegan Rasta Pasta
- Tahini Pasta
- Vegan Chicken Picatta
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan zucchini pasta recipe
Vegan Zucchini Pasta
Equipment
Ingredients
- 1 (16oz) package pasta
- 2 tablespoons olive oil
- 4 cloves garlic
- 5 cups zucchini sliced ( this is about 3-4 medium zucchini)
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups pasta water (reserved from cooking water)
Instructions
- Cook your pasta of choice according to the package directions in salted water. (Reserve 1 1/2 cups of the cooking water.)
- While your pasta is cooking, wash and slice the zucchini into 1 cm thick slices.
- In a large skillet over medium-low heat, add 2 tablespoons of oil, 4 cloves of minced garlic, and sprinkle with salt and spices.
- Sauté the zucchini over medium-low heat for about 12-15 minutes stirring every minute or two to avoid burning until the zucchini becomes translucent.
- Reserve 1 1/2 cups of pasta cooking water before draining your cooked pasta.
- Place the sauteed zucchini in a blender with, 1/2 cup of the reserved pasta water and blend for 30 seconds. Slowly add in the remainder of the pasta water until the desired consistency is reached.
- Add the pasta to the large skillet and coat well with the zucchini pasta sauce.
- Add salt, black pepper, or red pepper flakes to taste if needed, and serve hot.
Notes
- For a more flavorful sauce add 2 tablespoons of nutritional yeast when blending the zucchini.
- Sprinkle with vegan parmesan cheese if desired.
- This sauce is best served hot.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
I just read your recipe and made it 5 minites later. It is so good! Very easy to make,and your instructions are perfect. I will definitely make this again. Thank you Carol
p.s. I bought your vegan cheese book a few years back, and I have been making so many of the cheeses and they are all great.
Wow! I'm so happy that you use and love my recipes! 🙂