Print

Creamy Zucchini Pasta Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

This easy creamy zucchini pasta sauce combines fresh grated zucchini, garlic, and onion slowly cooked down to a thick, jammy texture, then blended with cream and parmesan for a luscious, velvety sauce. Tossed with your favorite pasta and fresh basil, it's a delightful, comforting dish perfect for a quick weeknight meal.

Ingredients

Sauce

  • 1 tablespoon olive oil
  • 3 medium zucchini, grated and squeezed (about 440 grams)
  • 1/2 medium onion, finely diced
  • 3 garlic cloves, finely chopped
  • 3/4 cup cream
  • 50 grams parmesan, finely grated
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • Salt to taste
  • Handful fresh basil leaves

Pasta

  • 200 grams dried pasta or 300 grams fresh pasta

Instructions

  1. Prepare the zucchini: Grate the zucchini using a box grater, then place the grated zucchini in a tea towel or muslin cloth and squeeze out as much water as possible. You should have about 440 grams after squeezing.
  2. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the squeezed zucchini, diced onion, and chopped garlic.
  3. Simmer the mixture: Lower the heat to low, add a couple of big pinches of salt, and gently cook for 20 to 25 minutes. Stir every couple of minutes until most of the moisture evaporates and the mixture becomes thick and jammy, sticking slightly to the bottom of the pan.
  4. Set zucchini mixture aside: Remove the skillet from heat and transfer the zucchini mixture to a bowl.
  5. Cook the pasta: Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve one cup of pasta water before draining the pasta.
  6. Start the cream sauce: Return the empty skillet to low heat, add the cream, and gently bring it to a simmer without boiling.
  7. Add parmesan: Gradually stir in the finely grated parmesan in 2 to 3 additions, allowing it to fully melt each time.
  8. Season the sauce: Add black pepper and lemon juice, mixing quickly to combine.
  9. Incorporate pasta water: Stir in 1/4 cup of the reserved pasta water and let the sauce gently simmer for a minute or two to slightly thicken.
  10. Combine zucchini and cream sauce: Add the cooked zucchini mixture back into the skillet with the cream sauce, mixing well.
  11. Add cooked pasta: Toss the cooked pasta into the sauce, ensuring everything is well coated.
  12. Adjust seasoning and consistency: Season with salt to taste, let the pasta gently bubble for another minute or two. Add an additional 1/4 cup of pasta water if the sauce is too thick.
  13. Finish with basil and serve: Toss in fresh basil leaves just before serving and garnish with lemon zest and extra parmesan if desired.

Notes

  • Be sure to squeeze out excess water from grated zucchini to avoid a watery sauce.
  • Use a low heat while cooking the zucchini mixture to gently evaporate moisture without burning.
  • Adjust cream and pasta water quantities to achieve your preferred sauce consistency.
  • Fresh basil adds a bright herbal note; add just before serving to keep its flavor fresh.
  • This recipe works well with any short or long pasta shape.

Find it online: https://dishcooks.com/creamy-zucchini-pasta-sauce-recipe/