Vegan Creamy Zucchini & Lemon Pasta
This vegan creamy zucchini and lemon pasta is a refreshing yet satisfying dish that’s perfect for a Mediterranean-inspired dinner. The zucchini blends into a silky, plant-based cream sauce with garlic, lemon, and olive oil, coating pasta with a light, bright flavor. It’s wholesome, dairy-free, and ready in under 30 minutes.
⏳Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
250g (9 oz) pasta of choice (spaghetti, linguine, or penne — use whole wheat for extra fiber)
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 medium zucchinis, diced or grated
1 cup unsweetened oat milk (or almond milk)
2 tbsp nutritional yeast (for cheesy flavor)
1 lemon (zest and juice)
Salt & pepper, to taste
Fresh parsley or basil, chopped, for garnish
Optional: pinch of red pepper flakes for mild heat
ℹ️ Instructions
1. Cook pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Sauté aromatics
In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
3. Cook zucchini
Add diced zucchini to the pan and season with salt and pepper. Sauté for 5–6 minutes until soft and lightly golden.
4. Blend into creamy sauce
Transfer zucchini mixture to a blender. Add oat milk, nutritional yeast, lemon juice, and zest. Blend until completely smooth and creamy.
5. Combine pasta and sauce
Pour sauce back into the skillet over low heat. Add drained pasta and toss to coat. If sauce is too thick, add reserved pasta water a splash at a time until silky.
6. Serve
Divide into bowls, garnish with fresh parsley or basil, and sprinkle with red pepper flakes if desired.
⭐ Notes
Extra creaminess: Add ¼ cup soaked cashews to the blender with the zucchini for a richer texture.
Make ahead: Sauce can be made 2 days in advance and stored in the fridge; just reheat before tossing with pasta.
Zucchini prep tip: Grating zucchini makes blending faster and yields a smoother sauce.
Mediterranean twist: Add olives or sun-dried tomatoes before serving for extra flavor depth.
⁉️ Frequently asked questions FAQs
Q: Can I use gluten-free pasta?
A: Yes, gluten-free pasta works perfectly in this recipe. Just watch the cooking time.
Q: Can I skip nutritional yeast?
A: You can, but it adds a savory, cheesy depth. If you omit it, you might add a bit more lemon or herbs for flavor.
Q: Can I make this without a blender?
A: For a more rustic texture, mash the zucchini mixture in the pan instead of blending. It will still taste great.
Nutritional Information
Calories: 330 kcal
Protein: 10 g
Carbohydrates: 55 g
Fiber: 8 g
Sugars: 7 g
Fat: 9 g
Sodium: 150 mg
Vitamin C: 40% DV