This Zucchini Pasta Sauce is a Zucchini Lover's DREAM Recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

Remove the tops and tails from the zucchini and split them in half.

Slice the zucchini into half moons about the thickness of a thick coin using a knife or mandolin.

Deseed and slice the chili thinly.

In a hot pan, add a generous lug of olive oil, sliced garlic, and sliced chili.

Saute over medium heat until the smell of garlic is strong.

Add all of the sliced zucchini to the pan.

Add a good pinch of salt and mix everything well.

Cover the pan with a lid and let it cook for about 10 minutes, stirring occasionally.

Once the zucchini is tender but not mushy, remove the lid and cook off any remaining liquid in the pan.

Add some mint and basil leaves, lemon zest, and a squeeze of lemon juice to the zucchini.

Remove about a third of the zucchini from the pan and blend it until smooth and creamy.

(Optional) Set up a bowl with ice water and strain the puree to keep the color and flavor bright.

Boil the pasta according to package instructions, minus 2 minutes in boiling salted water (1 tbsp of salt to 1 liter of water).

Reserve some pasta water before straining the pasta.

Add the pasta back to the sautéed zucchini in the pan.

Add a splash of reserved pasta water and cook everything together for 1 to 2 minutes.

Turn off the heat and add the blended sauce, plenty of grated parmesan, fresh herbs, lemon zest, and a squeeze of lemon juice.

Mix everything together until creamy and luxurious.

Plate the pasta topped with more cheese and lemon zest and enjoy immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens