Creamy Zucchini Pasta

Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil and garlic as a cream sauce, and boil some other veggies in with the pasta.

I’ve been making pasta for decades and this was a wonderful surprise to me!


Ingredients

  • 3-4 medium zucchini, chopped
  • 2 garlic cloves, peeled and cut in half
  • 3/4 cup water or vegetable broth
  • 4-5 large fresh basil leaves
  • 2 Tbsp olive oil
  • 1-2 bell peppers, any color
  • 1 bunch chard, collard greens, or kale, destemmed and chopped
  • 1 pound fusilli or other short, gluten-free pasta
  • Salt and pepper to taste
  • Nutritional yeast for sprinkling on top (optional)

Directions

Gather, wash, and chop all your ingredients. In a medium pot over medium high heat, boil the zucchini, garlic, salt, and water together. Lower the heat and cook for 15 minutes until the zucchini is tender. Then pour everything from the pot into your blender, add the basil and olive oil, and blend together until smooth.

Fill a large pot with water and bring it to a boil over high heat. Add salt as desired – I put in a small handful – then add the pasta, bell peppers, and greens. Cook according to package directions. Drain the pasta and veggies in a colander and return them to the pot.

Pour the blended zucchini sauce over the pasta and give it a good mix. Serve hot. It’s delicious as is, but some of us like to sprinkle nutritional yeast over top for a cheesy flavor. Enjoy! The extra leftovers also freeze well for reheating another day.


Inspiration

Today’s inspiration comes from a poster my Grandpa had hanging by his desk for a long time, and then passed along to me.

“May I have the courage to change the things that I can change,

The serenity to accept the things I cannot change,

And the wisdom to know the difference.”

Sometimes we get frustrated trying to change things we can’t change, or we get depressed and start accepting things that we actually could change if we take enough action.

The key is the wisdom to differentiate, which can often be found by taking a quiet moment to sit or walk somewhere in nature.

May all of us find wisdom in our choices today. Thanks Grandpa!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

6 responses to “Creamy Zucchini Pasta”

  1. Sustainable Living Dojo Avatar

    Comment from Facebook! Elaine says: “Great recipe! Good find, Megan.”

  2. […] zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my […]

  3. […] zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my […]

  4. maitricookswithlove Avatar
    maitricookswithlove

    Everyone in our family loves this one!

  5. maitricooksnewlife Avatar

    Instagram comment from Angela: Mmmmm, looks SO delicious!

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