Creamy Zucchini Pasta Sauce Recipe
Creamy Zucchini Pasta Sauce is the weeknight wonder I lean on again and again. I simply love zucchini—I’ve made so many different dishes with it that I honestly can’t remember them all—and one recipe I always come back to is this creamy zucchini pasta sauce because it’s so simple and quick. I often make it on Meatless Mondays, and what I love most is the addition of Parmesan; it adds that special, savory depth that makes the sauce sing.
Why Will You Love this Recipe?
- Fast, cozy, and fuss-free. It comes together in one pan plus a blender, and the steps are super straightforward. Dinner hits the table before you can ask “what’s for dessert?”.
- Creamy without being heavy. Zucchini blends into a silky sauce that clings to every noodle. A little cream and Parmesan make it lush without weighing you down.
- Budget-friendly staples. Zucchini, onion, garlic, pasta, and pantry basics do the heavy lifting. It’s proof that simple ingredients can taste luxurious.
Recipe Variations
- Bright lemon twist. Add 1 tsp lemon zest and a squeeze of juice after blending. It wakes up the flavors and balances the richness.
- Herb garden vibes. Blend in a handful of fresh basil or parsley, or finish with chopped chives. Fresh herbs make the sauce smell and taste extra fresh.
- Protein boost. Stir in white beans or rotisserie chicken for a more filling bowl. Or add crispy pancetta on top if you’re not keeping it meatless.
Tools You’ll Need
- Large skillet or sauté pan. You’ll soften the veggies here before blending. High sides help with stirring and splatter.
- Blender. A stand blender gives the silkiest texture, but an immersion blender works too. Blend in short bursts because the sauce is hot.
- Pasta pot and colander. Salt your water well and save a cup of that starchy water. It’s liquid gold for adjusting sauce thickness.
FAQ
Can I freeze it?
Yes—freeze the sauce (without pasta) in airtight containers up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of water or milk to loosen.
How do I store leftovers?
Store pasta mixed with sauce in an airtight container in the fridge up to 3 days. Reheat in a skillet over low heat with a few tablespoons pasta water.
How long does it last?
The blended sauce by itself keeps 3–4 days refrigerated. For best texture, enjoy sauced pasta within 24–48 hours.
What should I serve with it?
A crisp green salad and garlic bread pair perfectly. For protein, add grilled chicken, sautéed shrimp, or white beans.
Is it suitable for keto, gluten-free, vegan, or paleo?
The sauce (zucchini, cream, Parmesan) can fit lower-carb eating, but regular pasta is not keto.
Use gluten-free pasta for a gluten-free meal.
To make it vegan, swap heavy cream with unsweetened plant cream and Parmesan with nutritional yeast or a vegan Parmesan; note the flavor will differ.
This isn’t paleo due to dairy and pasta; use zucchini noodles and coconut milk for a closer paleo take.
Can I make it without a blender?
Yes—cook zucchini longer and mash with a potato masher for a rustic sauce. It won’t be as silky but still delicious.
Can I lighten the sauce?
Swap half the cream for milk or unsweetened almond milk. You can also thin with extra pasta water instead of more cream.
Other Recipes You’ll Love
- Air Fryer Zucchini Fries
- Creamy Salmon and Zucchini Pasta
- Savory Zucchini Waffles
- Healthy Oven Baked Zucchini Fritters
- Oven-baked Zucchini Fritters
- Zucchini Taco Shells
- Zucchini Pizza Crust
- Chicken and Zucchini Pasta
- Lasagna Zucchini Boats
- Boneless Pork Chops And Zucchini Skillet
Creamy Zucchini Pasta Sauce
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 medium onion chopped
- 3 medium zucchini chopped
- 1 cup finely grated Parmesan packed (about 3.5 oz)
- 1/2 cup water
- 7 tbsp heavy cream about 100 ml
- 1 lb pasta
- Salt black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook 5–7 minutes, stirring, until soft and fragrant.
- Add zucchini and a generous pinch salt. Cook 15 minutes, stirring occasionally, until very tender; stir in water and bring to a gentle simmer.
- Transfer everything to a blender. Add Parmesan, a few grinds black pepper, and heavy cream; blend until silky-smooth. Blend in short bursts and vent the lid between pulses because the sauce is hot.
- Cook pasta in salted water to al dente; reserve 1 cup pasta water and drain.
- Toss hot pasta with the creamy zucchini sauce, loosening with splashes of pasta water until it coats the noodles. Taste and adjust salt and pepper, then serve.
