Vegan Zucchini Pasta

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.

Course Main Course

Cuisine Italian, Italian-Inspired

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 484kcal

Author Rachel

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

Leftovers: If you’re expecting leftovers, I recommend keeping the pasta and sauce
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.

Nutrition