This pasta with creamy zucchini sauce might just become your new favorite zucchini recipe. A great way to make a delicious pasta dinner from zucchini quickly, easily and economically!
Real Pasta with Creamy Zucchini Sauce – NOT “Zoodles”!
If you landed here expecting one of these low carb zucchini pasta zoodle recipes, you will be very disappointed as this is about what to expect from the healthy eating trend.
It’s real spaghetti in all its high-carb glory, with a zucchini pasta sauce bursting with cream.
Low-carb? Absolutely not. low fat? No
100% delicious? yes!
What you need for Creamy Zucchini Pasta Sauce
This recipe is a wonderful way to turn 4 zucchinis into dinner. Here’s what you need.
This Pasta with Creamy Zucchini Sauce may well become your new favourite zucchini recipe. Quick, easy, economical and a great way to use zucchinis to make a luscious pasta dinner!
Real Pasta with Creamy Zucchini Sauce – NOT “Zoodles”!
If you landed here expecting one of those low carb zucchini pasta “zoodle” recipes, you’re going to be sorely disappointed because this is about as far as you can get from a health food trend.
It’s real spaghetti all the way, in all its carb loaded glory, and the zucchini pasta sauce is swimming in cream.
Low carb? Absolutely not. Low fat? Nope.
100% delicious? YES!
What you need for Creamy Zucchini Pasta Sauce
This recipe is a wonderful way to turn 4 zucchinis into dinner. Here’s what you need.
- Zucchinis – called courgettes in some parts of the world. 600g/1.2lb or so – bit more or less works fine;
- Pasta – this can actually be made with any pasta at all, short or long. But it does work particularly well with long pasta because the shredded zucchini “clings” to it. For the photos and video, I used bucatini, the spaghetti that’s hollow inside, just for something different. Loved the extra thick pasta strands, not so fond of the strange sensation of sucking on a straw when I’m slurping up the pasta – but I think that’s me being immature?
- Garlic and onion – essential flavour base for this simple pasta sauce;
- Parmesan – adds umami (savoury flavour) into this otherwise very simple pasta sauce. Best to use freshly grated if you can because it melts into the sauce better, but store bought grated works fine too. Don’t have parmesan? Use any cheese you have! Don’t have cheese? Add a sprinkle of chicken or vegetable stock powder;
- Cream – because this is a creamy sauce! Evaporated milk is an excellent substitute. Coconut milk would work but I think would taste odd over pasta (I could be wrong);
- Chicken or vegetable broth/stock – as above with parmesan, adds flavour into this sauce. Without it, it does lack a bit of flavour; and
- Corn isn’t essential, but it does add cheerful little pops of colour and bursts of sweetness into this pasta dish. I’ve just used canned here but fresh corn would go down a treat.
How to make Pasta with Creamy Zucchini Sauce
Grate the zucchini to create a creamy sauce that coats the pasta. As you grate, you may feel a little apprehensive (or noble) in front of a giant pile of zucchini. It shrinks a lot when baked.
Key Step – tossing pasta with sauce
The creamy zucchini sauce looks a little thin because the moisture coming out of the zucchini has diluted the cream. They are instructed to throw in for 2 minutes.
The photo on the left is just before adding the pasta. Sauce is collecting in the pan. The picture on the right is after he’s mellowed for two minutes. Can you see that the pan is out of sauce? Everything depends on the pasta!
Who knew you could make something so amazing out of a dull-looking zucchini?
