Creamy One-Pot Zucchini Pasta

The best part? Even my husband, who isn't vegan, went back for seconds! That says a lot because this pasta is so creamy and flavorful that nobody misses the dairy. Summer zucchini has never tasted so good.

Why You'll Love This Recipe

• ✓ Ready in about 20–25 minutes
• ✓ One pot means fewer dishes
• ✓ Creamy without heavy cream
• ✓ Perfect way to use fresh garden zucchini
• ✓ Family friendly
• ✓ Budget friendly
• ✓ Easily customizable
• ✓ Great for meal prep

Frequently Asked Questions

Can I use another plant milk?

Absolutely! Soy milk, cashew milk, almond milk, or homemade oat milk all work well.

Can I freeze it?

You can, although freshly cooked pasta has the best texture. Freeze for up to 2 months and thaw overnight before reheating.  You might have to add 1/2 cup water to bring the creaminess back to life. 

Can I make it gluten-free?

Yes! Simply use your favorite gluten-free pasta. Keep in mind that cooking times may vary.  But with gluten tree pasta the texture and flavor will be very different so it might be best to cook pasta separately and reduce the liquid to only milk no broth when mixing together. 

Can I add protein?

Definitely! Chickpeas, white beans, tofu, tempeh, or even lentils make wonderful additions.  Make sure its already cooked before adding. 

You can skip cheese all together if that is what you prefer but I only added 1 cup of vegan mozzarella cheese to add extra flavour and creaminess. 

Why Zucchini Is So Good For You

Zucchini is one of my favorite summer vegetables because it's incredibly versatile and packed with nutrition. It's naturally low in calories while providing vitamin C, vitamin A, potassium, manganese, and antioxidants that help protect your cells from oxidative stress. Because zucchini contains plenty of water, it also adds moisture and creaminess to dishes without making them heavy. It's an easy way to enjoy more vegetables while keeping meals light, fresh, and satisfying.

Creamy One-Pot Zucchini Pasta

Prep Time: 5 minutes. Cook Time: 15–20 minutes. Total Time: 20–25 minutes. Servings: 6 servings

Ingredients

• 500 g (1 lb) pasta (I used organic wheat spiral pasta, but any shape works)
• 1 litre vegetable broth (32 oz)
• 2 cups unsweetened oat milk (or your favorite plant milk)
• 4 small to medium zucchinis, diced
• ½ onion, finely diced
• 4 garlic cloves, minced
• ½ cup nutritional yeast
• 1 handful fresh basil, chopped
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 cup shredded cheese of your choice optional ( I use vegan mozzarella cheese)

Optional

• Vegan Parmesan
• Vegan mozzarella
• Extra fresh basil
• Red pepper flakes for a little heat

Directions

Step 1

Heat the olive oil in a large deep pot over medium heat.  Add the diced onion and minced garlic. Cook for about 2 minutes, stirring frequently until fragrant.

Step 2

Add the diced zucchini and continue cooking for 5–7 minutes, stirring occasionally, until the zucchini begins to soften.

Step 3

Add the dry pasta, vegetable broth, oat milk, nutritional yeast, basil, salt, and pepper.  Stir everything together until well combined.

Step 4

Cover the pot and bring everything to a boil.  Once boiling, reduce the heat to medium (or medium-low if your stove runs hot).  Cook according to your pasta's package directions, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot.

Step 5

Every brand of pasta cooks a little differently, so start checking it around the cooking time listed on the package.  If it isn't tender yet, continue cooking for another minute or two until perfectly cooked.  If the pasta absorbs too much liquid before it's fully cooked, simply add a splash of vegetable broth or oat milk.

Step 6

Taste and adjust the seasoning with additional salt and pepper if needed.  If you'd like an even creamier finish, stir in your favorite vegan Parmesan or vegan mozzarella just before serving.  Garnish with fresh basil and enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.  When reheating, add a splash of oat milk or vegetable broth to bring back the creamy texture.

Nutritional Information (Per Serving)

Makes 6 servings

Approximate values