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
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!)
Nagi I hope we all come out of this stronger and more appreciative of the small things in life we so often take for granted. Love your quick straight forward recipes. Love Dozer. I end my day watching your channel.
Hi Nagi, I’m in Melbourne and it’s really tough down here at the moment so thank you!! As if your recipes were not amazing before lockdown…they are now one of the things that I so look forward to and so does my waistline…keep them coming and thank again…….perhaps a chicken and leek something would be nice lol??
And Geoff is Lucky to have you Nagi!
I think being able to give to people in need is the Most Rewarding thing Ever!
And it sure makes the person giving feel pretty special too – knowing that you have made a difference in someone’s life in a positive way.
It doesn’t get any better than that ❤️
Bless your Heart Nagi
Cathy x
Well said Nagi, even in Far North Queensland we’re all hoping that Victoria holds strong and we miss the regular visitors from down there up here
Hi Nagi,
I have really enjoyed and appreciated your emails and use your Charlie Brown all the time thanks.
i was wanting to do a moist eye filet steak that is ? cooked over a longer timeframe and coated every now and again. Do you have any ideas for me please. I am Australian (Brisbane) but lived many years in NZ. My heart goes out to the people in Victoria, so stressful for them. Hope things improve over the lockdown period, and the community spread comes under control.
Cheers
Diana
I thought this might be also great with some chopped sun-dried tomatoes, oregano and basil. Yum !!
Yes definitely Norma! N x
But minus the corn, I think.
I think the corn and amount is missing from the list of ingredients?
Ugh! Thank you Linda 🙂 Fixed. N x
It is wonderful to have the support of fellow Australians at this time. Always love your recipes Nagi, and Dozer always makes me smile. Emma, our Labrador is a shadow in the kitchen too. Always ready to road test any recipes. Got to love our fur babies….an anchor in times of difficulty and stress. Hug for Dozer.
Have been thinking of Geoff actually – must be damn cold trying to be asleep at 5 am !! Oh he has had to eat your fare with His Lordship staring at his dinner before !! Love zucchini . . . and pasta . . .
Hi Nagi, I enjoy your recipes very much. I’m not fond of corn but a little bacon fired with the onions and garlic could work for me. We are in Victoria and it’s nice to know that other people understand. We have a responsibility to everyone to stop this while we can.
Yes that will be perfect – everything with bacon is great Carol! N x
Hello Nagi
Just a brief note to thank you for your support….I am in Melbourne and am and have been, a follower of your site for quite some time…and of course also refer my mates to you…..Once again…many thanks
Cheers
Lynne
You’re so welcome Lynne, stay safe! N x
Hello Nagi
As a Melbournian (Victorian!)
I just wanted to thank you for your kind words. Words are not at all hollow.
I’m a big fan of both you and Dozer . You bring both culinary greatness and compassion to your blog. Thank you.
You’re so welcome Tina 🙂 N x
Dear Nagi,
I can tell from reading this that it will be delicious.
In Note 1, delete the t in weight. Also you might want to advise newbies on how much corn and when… this looks like a great use for all the neighbourhood zucchini that’s appearing on our doorstep! Thanks!
Thank you for reviewing my recipe Beatrice! What would I do without readers like you 🙂 N xx