Description
A quick, plant-forward zucchini pasta sauce made with fresh zucchini, garlic, onion, and Parmesan for a creamy, vegetable-rich alternative to traditional tomato-based sauces. Ready in 30 minutes with minimal effort.
Ingredients
2 medium zucchinis, grated
2 cloves garlic, minced
1 small onion, diced
3 tablespoons olive oil
1 cup freshly grated Parmesan cheese
Salt and black pepper to taste
4–5 cups cooked pasta (of your choice)
1/4 cup fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and translucent.
Add grated zucchini, cook for 10-12 minutes until tender and slightly golden.
Use an immersion blender to puree the mixture until smooth, or transfer to a blender.
Stir in Parmesan cheese, salt, and pepper until fully incorporated.
Toss the sauce with cooked pasta and garnish with fresh parsley if desired.
Notes
For a richer texture, add 2 tablespoons of unsweetened plant-based creamer or vegetable broth. Can be chilled for 2-3 days. Substitute Parmesan with nutritional yeast for a vegan option.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg