If you’ve been looking for a light, fresh, and totally satisfying pasta recipe, this vegan zucchini pasta is going to be your new weeknight favorite. It’s cozy but still bright thanks to the lemon and basil, and that creamy green sauce? Honestly, it tastes like summer in a bowl.
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If your garden is exploding with zucchini, you’ve gotta make this recipe! It’s a great way to use up a bunch of zucchinis, add more veggies and fiber to your meal, and it’s super easy to make. And if you don’t have a garden of zucchinis, you should absolutely go buy some! We’ve been having it on repeat lately. It’s that good.
Why You’ll Love It
- Creamy without dairy – The zucchini and cashews blend together into the silkiest sauce.
- Nut-free option – Sunflower seeds work just as well if you’re avoiding nuts.
- Protein-packed – White beans sneak in some extra protein and make this a complete meal.
- Simple ingredients – Nothing fancy here—just pantry staples and fresh veggies.
- Vibrant & fresh – Basil, lemon, and zucchini keep it light while still being filling.
Ingredient Notes
Here’s what goes into this lemony zucchini pasta and why it works so well:
- Zucchini – We’re using it two ways: blended into the sauce for creaminess and sautéed into half-moons for texture.
- Fresh basil – This is what makes the sauce taste super fresh. Don’t skip it!
- Cashews or sunflower seeds – Adds body and creaminess without needing dairy. (Pro tip: soak the cashews if your blender isn’t high-speed.)
- White beans – Extra protein + a little creaminess. I used cannellini, but great northern works too.
- Pasta – Whole grain spaghetti, penne, or fusilli are all great choices. Use gluten-free if needed.
- Lemon juice – Brightens up the sauce and balances the zucchini.
How to Make It
Here’s the easy-to-follow step-by-step process. Start by cooking your pasta according to the package instructions and don’t forget to reserve some of that pasta water for the sauce!
Step 1: In a skillet, cook the chopped zucchini until soft, about 5–7 minutes. Toss it into a blender with the rest of the zucchini pesto ingredients and some of that reserved pasta water. Blend until smooth and beautifully green. Taste and adjust—you want it zippy and flavorful.
Step 2: Sauté the zucchini slices. In the same skillet, add the zucchini half-moons. Cook them for a few minutes until tender but not mushy (we love a little bite).
Step 3: Stir in your white beans and let them warm through. They’ll add some creaminess and protein to the mix.
Step 4: Pour that dreamy green sauce back into the skillet, stir, and let it get cozy with the zucchini and beans. Add the pasta and toss until everything is coated in velvety sauce.
Step 5: Finish and serve. Spoon into bowls, sprinkle with fresh herbs, and squeeze a little lemon over the top. That brightness is the chef’s kiss.
Serving Suggestions
- Add a sprinkle of vegan parmesan or nutritional yeast on top.
- Serve with a side salad for a light dinner, or some crusty bread to soak up the sauce.
- A glass of crisp white wine or sparkling water with lemon pairs beautifully.
How to Store
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of water to loosen the sauce.
- Freezer: The sauce itself freezes well for up to 2 months. Just blend it, cool completely, and store in a jar or container. When you’re ready to use it, thaw overnight and toss with fresh pasta.
FAQs
Yes! Just swap the cashews for sunflower seeds. They blend up nice and creamy too.
Absolutely. Chickpeas or butter beans would also be great here.
Not necessarily, but if you don’t have one, make sure to soak your cashews in hot water for at least 15 minutes before blending. That way, your sauce will come out super smooth.
Honestly, whatever you love! I like spaghetti or penne for this, but fusilli really grabs onto the sauce.
More Vegan Pasta Ideas
- Creamy Spaghetti Squash Pasta
- Easy Baked Vegan Pasta
- One-Pot ‘Baked’ Feta Pasta
- Creamy Veggie Pasta
- Vegetarian Rasta Pasta
If you tried this vegan zucchini pasta recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Vegan Zucchini Pasta
Ingredients
For the green sauce:
- 2 medium zucchinis chopped (about 3 cups)
- 1 cup fresh basil leaves loosely packed
- 2 cloves garlic minced
- 2 tablespoons lemon juice about 1 lemon
- ¼ cup raw cashews or sunflower seeds for nut-free soak in hot water 15 minutes if not using a high-speed blender
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cup reserved pasta water (more as needed for blending)
For the pasta:
- 12 ounces whole grain pasta like spaghetti, penne, or fusilli
- 1 medium zucchini sliced into half moons (kept separate from sauce zucchini)
- 1 15-ounce can white beans (cannellini or great northern) drained and rinsed
- Fresh basil or parsley for garnish
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.12 ounces whole grain pasta
- Meanwhile, make the green sauce. In a large nonstick skillet, add the 2 chopped zucchinis (the ones for sauce) with a couple tablespoons of water as needed to prevent sticking. Cook for 5-7 minutes until soft.2 medium zucchinis
- Transfer the cooked zucchini to a blender. Add basil, garlic, lemon juice, cashews, salt, pepper, and ½ cup of the reserved pasta water. Blend until smooth and creamy, adding more liquid if needed to reach a pourable sauce consistency. Taste and adjust seasoning.1 cup fresh basil leaves, 2 cloves garlic, 2 tablespoons lemon juice, ¼ cup raw cashews or sunflower seeds for nut-free, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup reserved pasta water
- In the same skillet, add the sliced zucchini (the one for texture) and sauté for 4–5 minutes until tender but not mushy. They will release their moisture but if you find them getting too dry, you can add a little water or broth to prevent sticking.1 medium zucchini
- Stir in the white beans and cook another 5 minutes to warm through. Season lightly with salt and pepper.1 15-ounce can white beans (cannellini or great northern)
- Pour the creamy zucchini-basil sauce over the veggies and stir to combine. Heat for a few minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss well to coat
- Divide into bowls, garnish with fresh basil or parsley, and serve with a squeeze of lemon on top.Fresh basil or parsley, Lemon wedges
Notes
separate until ready to serve. Store in separate airtight containers in the refrigerator for
up to 5 days. To freeze, transfer to a freezer-safe container and freeze for up to 3
months. Thaw overnight in the refrigerator and reheat on the stove until warmed
through.
