Creamy Zucchini Pasta: Spaghetti con Crema di Zucchine – Dairy-Free and Oil-Free
Servings: 4 servings
Calories:
This creamy zucchini pasta is made with tender zucchini, soaked almonds, basil and lemon for a silky dairy-free and oil-free sauce. Inspired by the simple elegance of pasta dishes I tasted along the Amalfi Coast, this whole-food, plant-based Spaghetti con Crema di Zucchine is fresh, comforting and beautifully satisfying.
Print Recipe
Equipment
- Large Stock Pot
- Steamer Basket or Medium Pot with Steamer Insert
- Large Skillet or Pasta Pot, optional for tossing
- High speed Blender
Ingredients
- 12 ounces spaghetti or pasta of choice whole-grain or gluten-free
- 3 medium zucchini roughly chopped
- 1 small yellow onion diced
- 2 to 3 garlic cloves minced
- ¾ cup raw blanched almonds soaked 2 to 4 hours or overnight and drained
- ½ cup unsweetened soy milk or oat milk plus more as needed
- ½ cup reserved pasta cooking water plus more as needed; you can also use plant-based milk or vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt or to taste
- Freshly ground black pepper to taste
- Pinch crushed red pepper flakes optional
For Serving
- Plant-Based “Pecorino” or Vegan Parmesan Cheese https://plantifullfare.com/plant-powered-bliss-vegan-parmesan-magic/
- Fresh chopped basil leaves
- Zest of 1 lemon
Instructions
Plan Ahead:
- The 30-minute preparation and cooking time does not include soaking the almonds. Soak them for 2 to 4 hours or overnight before beginning the recipe.
Prepare the Dish
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Before draining, reserve at least ½ cup of the pasta cooking water.
- While the pasta cooks, place the zucchini, onion and garlic in a steamer basket over simmering water. Cover and steam until tender, about 5 to 7 minutes.
- Transfer the steamed zucchini mixture to a high-speed blender. Add the drained soaked almonds, plant-based milk, ¼ cup reserved pasta cooking water or vegetable broth, nutritional yeast, lemon juice, salt and black pepper.
- Blend until completely smooth and creamy, about 1 to 2 minutes, stopping to scrape down the sides as needed. Add additional reserved pasta cooking water or vegetable broth, one tablespoon at a time, until the sauce reaches a silky, pourable consistency.
- Return the drained spaghetti to the warm pot or a large skillet over low heat. Pour in the zucchini-almond cream sauce and toss gently until the pasta is evenly coated.
- Add another splash of reserved pasta water as needed to loosen the sauce and help it cling to the spaghetti.
- Taste and adjust the seasoning with additional salt, black pepper, nutritional yeast or crushed red pepper flakes, if using.
- Serve immediately, topped with Plant-Based “Pecorino” or Vegan Parmesan Cheese, fresh basil and lemon zest.
Notes
✓ For a lighter sauce, reduce the almonds to ½ cup and add additional pasta water, plant-based milk, or vegetable broth.
✓ For a nut-free version, replace the almonds with cooked cannellini beans or sunflower seeds.
✓ For extra body, blend in 1 to 2 tablespoons of cooked white bean purée.
✓ Fresh peas, spinach or mushrooms cooked with a splash of broth make lovely additions.
✓ Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth, water or plant-based milk.
