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.
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Zucchinis – called courgettes in some parts of the world. 600g/1.2lb or so – bit more or less works fine;
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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? 😂
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Garlic and onion – essential flavour base for this simple pasta sauce;
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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;
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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);
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Chicken or vegetable broth/stock – as above with parmesan, adds flavour into this sauce. Without it, it does lack a bit of flavour; and
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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
Grating the zucchini is ideal to make a lovely creamy sauce that clings to the pasta. When you grate it, you might feel somewhat alarmed (or perhaps virtuous) at the enormous mound of zucchini. But don’t fret! It shrinks a LOT when cooked.
Key Step – tossing pasta with sauce
The creamy zucchini sauce will seem somewhat thin because the water coming out of the zucchini dilutes the cream. But don’t be concerned – once the pasta is added, the recipe calls for you to (enthusiastically) toss the pasta in the sauce for around 2 minutes on the stove which reduces the sauce and makes it cling to the pasta rather than pooling in the skillet.
The photo on the left is just when the pasta is added – you see how the sauce is just pooled in the skillet – then on the right is after 2 minutes of tossing. See how there’s no sauce left in the skillet? It’s all on the pasta!
Who ever would’ve thought you could make something so amazing from just a few drab looking zucchinis??
Being that this is loaded with zucchinis, you can totally justify not adding a side salad to your meal. But something fresh and crunchy wouldn’t go astray – try one of these:
And if you’re cooking to impress, add a side of Garlic Bread or Cheesy Garlic Bread. Carb overload? Totally. But sometimes, you’ve just gotta live a little! 😉 – Nagi x
Watch how to make it
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Pasta with Creamy Zucchini Sauce
Ingredients
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves , minced
- 1/2 onion , finely sliced (brown, white, yellow)
- 600g / 1.2 lb zucchini (courgette), grated using standard box grater
- 1/2 tsp EACH salt and pepper
- 1 cup thickened/heavy cream
- 3/4 cup chicken or vegetable stock/broth , low sodium
- 3/4 cup parmesan , finely grated using microplane (Note 1 for store bought)
- 1 cup corn (canned, drained, about 2/3 of a can, OR fresh)
- 300g/ 10oz spaghetti, fettucini or other long strand pasta (I used bucatini)
Finishing & serving
- Parmesan
- Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato
Instructions
Cook Pasta:
- Bring a large pot of water to the boil with 1 tablespoon of salt.
- Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.
- Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.
Creamy zucchini sauce:
- Melt butter in a large skillet or pot over medium high heat.
- Garlic and onion: Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden.
- Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2.
- Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don't worry, it cooks down in the next step.
- Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.
- Serve: Remove from stove, serve immediately, garnished with extra parmesan.
Recipe Notes:
Nutrition Information:
Life of Dozer
Yesterday. Poor Geoff – he just wants to enjoy his Chili Mac and Cheese in peace, without Dozer staring at him with rivers of drool down his chest!!
(For those who are new here, Geoff is the local who lives at the Bayview dog beach. He looks after the park like its his own backyard. We are very lucky to have him as part of our community!)
Nigel says
Kids absolutely love it . Especially my newly vegetarian 13 yo son. On weekly menu every week so far.
Anne says
Huge hit! We loved it! 2nd time I made it I added halved grape tomatoes & asparagus, pesto & fresh basil leaves. Thank you again!
Mary Tognazzini says
THICKENED HEAVY CREAM ? DO YOU THICKEN THE CREAM?
Nagi says
Hi Mary, no this is just thickened/heavy cream that’s store bought. N x
ky says
Hi Nagi, we have double and single cream in the UK. The video shows the cream is pour-able….so should I use single? Does it matter?? Lol
Lisa says
Made this recipe in desperate need to use abundance of zucchini from the garden! Made a couple of substitutions to make it vegan friendly and it’s absolutely amazing! Everyone in the house loved this recipe!
Rosie says
What did you substitute for cream? Thanks!
Marilyn Loyer says
Made this and added some chilli. Was delicious
Claire Simmons says
I made this tonight for dinner.
After serving my vegetarian daughter her dinner, I tossed through reheated shredded roast chicken for hubby and I.
So easy, but so tasty!
Thank-you Nagi for another winning recipe.
Nagi says
Great I deal Claire, I hope it was a hit!! N x
Alora says
Could you sub the cream for Greek yoghurt or something a bit more healthier?
Alicia Hamilton says
Looks yummy! Looking forward to trying this once vegetables are back in stock again. Haven’t been able to get zucchinis here (Victoria) for weeks because of warehouse shutdowns.
Nagi says
Oh no Alicia, hopefully everything returns to normal soon! N x
Giordana Ienco says
Absolutely Yum. I added some chilli flakes and used white pepper.
🙂 part of my recipe tin.
Margaret Harte says
Was absolutely delicious! We added some chilli flakes which gave it a delicious kick. Will make again and again. Thank you
Donna W. says
I don’t always have cream in the house. Is there something else I can use to make this dish?
Roberto Joaquin says
Absolutely delicious and tasty !!! Your Corn and zucchini creamy pasta recipe was right on the spot! Cooked it for dinner which me and my partner enjoyed immensely. Thank you so much and keep the recipes coming.
sharon daly says
Just want to thank you. Reading your Recipe tin eats seems like you are right here. Many people need that connection, especially
Nagi says
Oh that’s so lovely Sharon❤️ N x
Suzie says
I was expecting protests from the kids because it had lots of zucchini in it. But they absolutely loved it! My 5 year old wanted to tell you it’s your best recipe yet Nagi.
Susan Beren says
I used Silk almond milk heavy cream instead of dairy heavy cream. Worked well. Wonderful recipe!
Stephanie says
Made this for dinner tonight and it was delicious! This is a winner and will be put in our dinner rotation. Even my dad who’s a major carnivore loved it and didn’t miss the meat! Thank you for another great recipe!
Shani says
I had a HUGE zucchini that a friend grew & gave me, just sitting on my kitchen counter for about a week, mocking me. I decided it needed to be punished. So I just made this but had to substitute several things because it’s almost 1am here (thanks Midnight shifts for keeping me up on my off days :/ XD). Rigatoni instead of spaghetti, 2 cups of corn instead of 1 (had some frozen that I waned to use up), shredded sharp cheddar instead of Parmesan and a can of cream of chicken soup to thicken the sauce instead of fresh cream. It still came out amazing! Thanks Nagi for a really simple, versatile dish. I did add a bit of oregano in the sauce, but that’s the beauty of this dish – customizable!
Love to y’all and special kiss to Dozer from Texas ::D
Pam Absher says
Excellent flavor, but like Ann our sauce didn’t thicken. We are thinking we didn’t put enough zucchini, or maybe more noodles? We used 2 cups of shredded zucchini and 1/2 of a 1 lb box of spaghetti. We put chunked chicken in it, but other than that we followed the recipe.
Nagi says
Hi Pam, if you’re having trouble getting it to thicken, a little cornflour slurry with help. Mix 2 tsp cornflour with 2 tables water, then stir into the sauce and bring to a simmer. It will thicken instantly for you. N x
Marie says
Thank you for this hint of thicken it did the trick. You never disappoint me!!
Pam Absher says
Thank you Nagi…we try to avoid adding cornstarch if possible. We think we figured it out…we should have put in 4 cups of shredded zucchini, instead of 2, and we should have doubled the amount of pasta.
Vera G says
I have to Wait till Friday for another veggis delivery having Only Two small zucchini nothing else is missing. Hope in summer when I am having zucchini in my garden weather Would be kind so I can do This with The FRESHEST zucchinis. Huga to YOU both, Ciao.
Ann Meuris says
I think I was supposed to leave the flame on while I was tossing the noodles. I tossed for a long time and it did not all absorb. However, the texture of the noodles was perfect. Next time, I may try some kind of spice to make it zing a little more but it was a great use of zucchini. I also added shredded chicken. Good.
Lisa Marquett says
Hi Nagi I rather this done your way but I had to Vegan~ise it for my daughter , it was very delicious. Started with a plant based butter, and made a vegan cream with silken tofu and soy milk 1:1 ratio in a blender, and used a micro plane cheese grater for the vegan bio cheese, was very nice to eat but would love to try your way as well. Vegans/ Vegetarians it is possible