Creamy Zucchini Pasta Sauce

This creamy zucchini pasta sauce is made with simple, fresh ingredients and is ready in less than 30 minutes. Its the perfect summer pasta and a great way to sneak in some extra veggies.

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Course: Main Course

Cuisine: Gluten-Free, Healthy Options

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 75kcal

Author: Capri Lilly

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

ALTERNATIVE METHOD TO MAKE THE ZUCCHINI PASTA SAUCE:

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 facts are for sauce only.

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