Pasta with Creamy Zucchini Sauce is a delightful dish that brings together the comforting goodness of pasta and the fresh flavors of zucchini. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends. The creamy sauce combined with tender pasta makes it a satisfying meal that everyone will enjoy.
Why Make This Recipe
Making Pasta with Creamy Zucchini Sauce is a great way to enjoy a dish that is both delicious and nutritious. Zucchini is a versatile vegetable that adds a fresh taste and creamy texture to the sauce. Plus, this recipe is simple to prepare and requires minimal ingredients, making it an excellent choice for busy individuals or families. It’s a great way to incorporate more vegetables into your diet without sacrificing flavor.
How to Make Pasta with Creamy Zucchini Sauce
Ingredients:
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 onion, finely sliced (brown, white, yellow)
- 600g / 1.2 lb zucchini (courgette), grated using a standard box grater
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup thickened/heavy cream
- 3/4 cup chicken or vegetable stock/broth (low sodium)
- 3/4 cup parmesan, finely grated using a microplane (Note 1 for store bought)
- 1 cup corn (canned, drained, about 2/3 of a can, OR fresh)
- 300g/10oz spaghetti, fettucini, or other long strand pasta (I used bucatini)
- Parmesan, for serving
- Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato
Directions:
Cook Pasta: Boil a large pot of salted water. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Creamy Zucchini Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sliced onion, cooking until the onion is soft and translucent. Stir in the grated zucchini, salt, and pepper. Cook for about 5 minutes until the zucchini has softened.
Pour in the heavy cream and stock, then bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and corn. Let it cook for a few more minutes until the sauce thickens slightly.
Combine the cooked pasta with the zucchini sauce, tossing to ensure all the pasta is coated in the creamy mixture.
How to Serve Pasta with Creamy Zucchini Sauce
Serve Pasta with Creamy Zucchini Sauce warm, topped with extra Parmesan cheese. For added flavor, sprinkle fresh basil leaves or crispy bacon on top. This dish goes well with a simple green salad or garlic bread on the side.
How to Store Pasta with Creamy Zucchini Sauce
If you have leftovers, let the pasta cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to bring back the creamy texture.
Tips to Make Pasta with Creamy Zucchini Sauce
- Be sure to grate the zucchini instead of chopping it. This helps it blend into the sauce more smoothly.
- Adjust the seasoning according to your taste. You can add more spices or herbs for additional flavor.
- Experiment with different types of pasta or even use whole grain options for a healthier twist.
Variation
You can mix things up by adding other vegetables such as spinach, bell peppers, or mushrooms to the sauce. For a protein boost, consider adding grilled chicken or shrimp.
FAQs
Can I use other types of cheese?
Yes, you can substitute Parmesan with other cheeses like pecorino or goat cheese for a different flavor.Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that your broth is also gluten-free.How can I make it vegan?
To make this dish vegan, use plant-based butter, coconut cream, and substitute the cheese with nutritional yeast or a dairy-free cheese alternative.
Pasta with Creamy Zucchini Sauce
Ingredients
For the Creamy Zucchini Sauce
- 50 g unsalted butter
- 2 cloves garlic, minced
- ½ medium onion, finely sliced (brown, white, yellow)
- 600 g zucchini (courgette), grated Using a standard box grater
- ½ tsp salt
- ½ tsp pepper
- 1 cup thickened/heavy cream
- ¾ cup chicken or vegetable stock/broth (low sodium)
- ¾ cup parmesan, finely grated Using a microplane
- 1 cup corn (canned, drained OR fresh) About 2/3 of a can
For the Pasta
- 300 g spaghetti, fettucini, or other long strand pasta Used bucatini
For Serving
- to taste Parmesan, for serving
- 1 handful fresh basil, optional Stir in at end
- to taste bacon or pangrattato, optional For extra finishing
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Creamy Zucchini Sauce
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sliced onion, cooking until the onion is soft and translucent.
- Stir in the grated zucchini, salt, and pepper. Cook for about 5 minutes until the zucchini has softened.
- Pour in the heavy cream and stock, then bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese and corn. Let it cook for a few more minutes until the sauce thickens slightly.
Combining
- Combine the cooked pasta with the zucchini sauce, tossing to ensure all the pasta is coated in the creamy mixture.
