Creamy Zucchini Pasta Sauce
This Creamy Zucchini Pasta Sauce is velvety, savory, and weeknight-easy. Give it a try for Meatless Monday, cozy dinners, or casual get-togethers—you’ll love how a few simple ingredients turn into a satisfying, restaurant-worthy bowl.
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.
Notes
For extra richness, whisk in 1 tbsp butter after blending.
If the sauce thickens as it sits, loosen with more pasta water or a splash milk.
Fine-grate the Parmesan so it melts smoothly into the hot sauce.
Nutrition (per 1 of 5 servings)
Calories: 548
Protein: 19.28 g
Fat: 22.75 g
Carbohydrates: 68.88 g