What better way to use your summer squash than with this vibrant, super creamy zucchini pasta sauce? In less than 30 minutes, you have the most luscious pasta sauce made with caramelized onions, sauteed zucchini, fresh spinach, garlic, and parmesan cheese. You simply saute your veggies and blend for the perfect homemade pasta sauce to toss with your favorite noodles!
This Creamy Zucchini Sauce is the best veggie-packed pasta sauce
- It’s a unique and delicious way to enjoy zucchini
- Perfect for sneaking veggies into a meal, especially for picky eaters
- The recipe is easily customizable. Omit the parm cheese and the sauce is completely vegan!
- Enjoy with fusilli or penne noodles and add your favorite protein on top to make it even more filling.
I love a good homemade pasta sauce, especially one hidden with lots of veggies. My hidden veggie pasta sauce is super popular on the site, but when I am craving a green pasta sauce and get tired of pesto, this zucchini pasta sauce is my go-to.
This easy zucchini pasta sauce is a great way to use your vibrant summer squash and create a healthy, yet satisfying pasta dish. Making pasta sauce with zucchini is actually quite simple. You can roast the veggies, but who wants to turn on the oven in the already smoldering summer heat? I always opt to cook the veggies on the stove before blending.
Ingredients You’ll Need
- Zucchini
- Spinach
- Onion
- Garlic
- Parmesan Cheese
- Full-Fat Coconut Milk
- Spices
The key to making the best zucchini pasta sauce is to caramelize the veggies and onions to enhance their delicious flavor. I start by caramelizing the onions for about 15 minutes or so, then add the chopped zucchini and let it cook over medium heat until all sides are lightly browned and the zucchini is soft. I’ll break it down in more detail below! Just know that this pasta is honestly an easy hands-off dish to make. You simply chop the veggies and let them cook slowly on the stove, then blend to make the perfect creamy green pasta sauce!
How To Make Zucchini Pasta Sauce
In large skillet over medium-low heat, cook the onions in a bit of cooking oil. You want the onions to get slightly browned and caramelized before adding the zucchini. This takes about 10 minutes. If the pan dries out at any point, add a tablespoon or two of water to help cook the onions. After about 10 minutes, add the chopped zucchini and garlic. Cook for another 15 minutes or so, until the zucchini is soft and slightly browned. While the zucchini is cooking, prepare your pasta according to package instructions.
Stir in the spinach and cook until it wilts. Then, add all the ingredients into a heat-safe blender along with the coconut milk, parmesan cheese, and spices. Blend until smooth. If the mixture is too thick, add about 1/4 cup of pasta water or more to reach your desired consistency. Add the sauce to your cooked pasta. Top with more freshly grated parmesan cheese, red crushed peppers, and toasted pine nuts if desired. Serve and enjoy!
Substitutions and Recipe Variations
- SUB THE COCONUT MILK: Instead of full-fat coconut milk you can use heavy cream or cashew cream. You can also use broth (chicken or vegetable) instead of cream.
- MAKE IT DAIRY-FREE/VEGAN: Use nutritional yeast instead of parmesan cheese.
- ADD MORE VEGGIES: Go all out with green and add asparagus on top. Cherry Tomatoes or mushrooms are great options as well
- ANY SQUASH WORKS: You can use yellow squash or green squash.
- ADD PROTEIN: Add crispy chicken breast, steak, salmon, or tofu.
Creamy Zucchini Pasta Sauce
Ingredients
- 2 Medium Zucchinis, skin on cut in 1/4-inch slices (about 16 ounces)
- 1 White Onion
- 5 Garlic Cloves
- 1 cup Fresh Spinach, packed
- 1/2 cup Full Fat Coconut Milk
- 1/2 cup Parmesan Cheese
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 tsp Italian Seasoning
- 16 oz Pasta of choice cooked according to package instructions
Instructions
Cook Onions
- In a large skillet over medium-low heat, add a tablespoon of cooking oil and chopped onions. Cook the onions until slightly browned and caramelized, about 10 minutes. If the pan dries out, add a tablespoon or two of water to help cook the onions
Add Zucchini and Garlic
- After the onions are caramelized, add the chopped zucchini and garlic. Cook for another 15 minutes or until the zucchini is soft and slightly browned.
Prepare Pasta
- While the zucchini is cooking, prepare your pasta of choice according to package instructions. Once the pasta is cooked, reserve 1/2 cup of pasta water to use if needed.
Stir in Spinach, Then Blend Ingredients
- Stir in the spinach with the zucchini and cook until it wilts, about 2-3 minutes.Transfer all the cooked vegetables into a heat-safe blender. Add the coconut milk, parmesan cheese, and spices. Blend until smooth. If the mixture is too thick, add about 1/4 cup of pasta water or more to reach your desired consistency.
Combine The Sauce With The Pasta And Serve!
- Add the blended sauce to your cooked pasta and mix well.Top the pasta more freshly grated parmesan cheese, crushed red peppers, and toasted pine nuts if desired. Serve and enjoy!
Notes
- You can also chop the onion and zucchini. Add the zucchini, onion, and garlic cloves (whole) to a baking sheet tray. Drizzle with olive oil and roast at 425F for about 25 minutes, until tender and browned, tossing halfway. Then, add the roasted veggies and remaining ingredients into a blender and blend until smooth.
Nutrition
Did you make this? Be sure to leave a review below and tag me on Instagram or Pinterest!
