There’s no heavy cream in this creamy pasta — the sauce gets its silky texture from roasted zucchini. Roasting concentrates the zucchini’s flavor and, when blended with onion, garlic, broth, and Parmesan, creates a rich, satisfying sauce that’s perfect as a meatless main or served alongside your favorite protein.
Pasta with Creamy Zucchini Sauce
This simple recipe transforms summer zucchini into a velvety pasta sauce. Roasted zucchini, onion, and garlic are pureed with broth and freshly grated Parmesan, then tossed with your favorite pasta shape. The result is a flavorful, lower-fat creamy sauce that tastes indulgent without any cream. It’s fast to prepare, vegetable-forward, and a great way to use a bumper crop of zucchini.
Why You’ll Love This Creamy Zucchini Pasta
- Vegetable-packed. The sauce is mostly zucchini and broth, so it’s lighter than a traditional cream sauce while still creamy and satisfying.
- Quick to make. Preparation is minimal — slice the vegetables and roast them. While they roast, cook the pasta; blending the sauce takes only minutes.
- Perfect for seasonal zucchini. When zucchini is plentiful in summer, this dish is an easy, delicious way to use it.
Creamy Zucchini Pasta Sauce Ingredients
This dish takes inspiration from traditional Italian zucchini pasta preparations but finishes the vegetables in a blender for a smooth sauce. Use the recipe card below for exact measurements and adjust seasoning to taste.
- Zucchini: Three to four medium zucchini, sliced.
- Onion and garlic: Roasted together with the zucchini for depth of flavor.
- Olive oil: A drizzle for roasting.
- Salt and pepper: To season the vegetables and the pasta water.
- Broth: Chicken or vegetable broth to thin and flavor the sauce.
- Parmesan: Freshly grated Parmesan gives richness and a creamy mouthfeel without cream.
- Pasta: Short shapes like cavatappi, fusilli, or rigatoni work well to catch the sauce.
How to Make Pasta with Creamy Zucchini Sauce
The combination of blended roasted vegetables, grated Parmesan, and a touch of starchy pasta water creates a silky, emulsified sauce without using cream. The method is straightforward: roast, boil, blend, and toss. Follow the recipe card below for printable measurements and timing.
- Roast the zucchini. Toss zucchini slices with garlic, onion, olive oil, salt, and pepper. Spread them on a sheet pan and roast at 425°F for about 25 minutes, turning once, until vegetables are tender and lightly browned.
- Cook the pasta. While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving a cup of pasta water before draining.
- Make the sauce. Transfer the roasted vegetables to a blender. Add the Parmesan and broth, then puree until completely smooth. If needed, add more broth or some reserved pasta water to reach the desired consistency.
- Toss and finish. Pour the zucchini sauce over the drained pasta in a pot, add a splash of reserved pasta water to help the sauce coat the noodles evenly, and toss. Season with additional salt and freshly ground black pepper and serve with extra Parmesan.
Variations
- Squash: Substitute yellow squash or use a mix of zucchini and yellow squash.
- Pasta: Choose whole wheat or gluten-free pasta to suit dietary needs.
- Veggies: Stir in halved cherry tomatoes or roasted peppers for extra color and flavor.
- Protein: Add grilled chicken, shrimp, or crispy tofu for a heartier meal. A few torn pieces of fresh mozzarella also pair nicely.
- Herbs: Finish with torn basil or chopped parsley for freshness.
What to Serve with Zucchini Pasta
This light, creamy pasta pairs well with crusty bread, a panzanella or green salad, or simply a grilled protein. For a lower-carb option, serve with a crisp green salad or roasted vegetables on the side.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave or on the stove, adding a little water or broth if the sauce has thickened.
More Zucchini Recipes You’ll Love
If you have extra zucchini, try other favorite recipes that highlight this versatile summer squash. These ideas inspire simple weeknight meals and seasonal salads.
- Veggie Lasagna Zucchini Boats
- Angel Hair Pasta with Zucchini and Tomatoes
- Zucchini Gnocchi
- Summer Cavatelli with Corn, Tomatoes and Zucchini
- Giant Zucchini Parmesan
Pasta with Creamy Zucchini Sauce
Equipment
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High-speed blender (or food processor)
Ingredients
- 1 medium onion, cut 1/2-inch
- 6 cloves garlic, smashed
- 24 ounces zucchini, skin on, cut into 1/4-inch slices (about 3–4 medium)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt, and black pepper to taste
- 1/2 cup Parmesan cheese, freshly grated
- 1 pound pasta, such as cavatappi, fusilli, or rigatoni
Instructions
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Preheat the oven to 425°F. Toss zucchini, garlic, and onion with the olive oil, salt, and pepper. Spread evenly on a sheet pan and roast for about 25 minutes, tossing once, until tender and browned.
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While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and return the pasta to the pot.
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Transfer the roasted vegetables to a blender. Add the Parmesan and broth, then puree until smooth. If the sauce is too thick, thin with a little reserved pasta water or more broth.
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Pour the sauce over the pasta and toss to combine, adding reserved pasta water as needed to reach the desired consistency. Season with additional salt and freshly ground black pepper.
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Serve immediately with extra grated Parmesan and fresh herbs if desired.
Notes
Nutrition
, Calories: 390 kcal
, Carbohydrates: 66 g
, Protein: 14 g
, Fat: 8 g
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