Creamy Vegan Zucchini Pasta Sauce
This vegan zucchini pasta sauce will be your new obsession! It is light, loaded with flavor and nutrients and trust me you won’t believe it is made with veggies! The sauce has fresh herbs and lemon juice which bring a fresh flare to the sauce. It is perfect for the summer or to swap out on pasta night!
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Why you’ll love this recipe
- It is packed with fiber, nutrients and antioxidants!
- It’s SO good you won’t believe it’s made with veggies!
- You can store the sauce and have it for leftovers!
- It is perfect for sneaking in some veggies!
How to make your vegan zucchini pasta sauce
First start by cooking your onion until translucent then add in some chopped garlic and zucchini and cook for a few more minutes. Add in some veggie broth and bring to a simmer. Let the broth simmer until most of the water is absorbed. It will take about 15 minutes.
Add your cooked veggies into a blender with the rest of your ingredients. You’ll need fresh basil and mint, pine nuts, nutritional yeast, coconut milk, lemon juice, salt and pepper. Blend until smooth.
Pour your sauce over your favorite pasta and mix to combine.
Serve with some vegan parmesan, chili flakes, extra pine nuts, fresh herbs and a wedge of lemon and enjoy!
Tips on making your vegan zucchini pasta
Use a high protein pasta to make this meal high in protein! I love using chickpea pasta but any high protein pasta will work!
Use a whole wheat pasta to increase the fiber content and sneak in some extra nutrients!
Make it gluten free! This zucchini sauce is naturally gluten free, just be sure to use a gluten free pasta!
Make it nut free! You can make this recipe nut free by swapping the pine nuts for hemp seeds or sunflower seeds.
Can’t find pine nuts? They can be hard to find, and not to mention EXPENSIVE! If you want to use something else cashews and walnuts would also work beautifully here!
Use a full fat coconut milk as it brings a rich, creaminess to the sauce!
Other recipes you’ll love
The BEST Vegan Meatballs (lentil & walnut)
Lemon Chickpea Pasta Salad Meal Prep
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Creamy Vegan Zucchini Pasta Sauce
Ingredients
- 1 tbsp Olive Oil
- ½ Large White Onion
- 3 Cloves Garlic
- 3 Zucchinis cut into half circles
- 2 cups Veggie Broth
- 1 Small Handful Basil
- 1 Small Handful Fresh Mint
- ⅓ cup Pine Nuts
- ¼ cup Nutritional Yeast
- ½ cup Coconut Milk
- Juice of 1 Lemon
- ¾ tsp Salt
- ½ tsp Pepper
- 400 g Pasta of Choice use a high protein pasta to increase protein content!
Instructions
- First start by cooking your onion until translucent in olive oil over medium heat.
- Add in your garlic and chopped zucchini and cook for a few more minutes.
- Add in the veggie broth and bring to a simmer and simmer until the water is absorbed, about 15 minutes. This will add tons of flavor into the zucchini!
- Once most of the broth is absorbed add your veggies into a blender along with the rest of the ingredients. Blend until smooth.
- If the sauce is too runny for your liking let it simmer to thicken it up.
- Mix your sauce with your pasta of choice and add and toppings you'd like!
- I added vegan parmesan, chili flakes, fresh herbs and a lemon wedge but you could also add chili oil or lemon zest!
Nutrition