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Vegetarian, Classics and bistro fare

Creamy zucchini pasta

Creamy zucchini pasta is a pasta dish for 4 people, ready in 30 minutes, very easy to make, for about €1.40 per serving. The key is to cook the zucchini slowly in the pan until it's almost falling apart, then mash half of it to build a creamy sauce without relying on too much cream.

Zucchini cooked down until soft, garlic, parmesan, and the sauce practically makes itself, it's dinner for the nights you're out of ideas.

Creamy zucchini pasta
Total time
30 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This dish puts all its weight on zucchini cooked low and slow until it turns soft and almost creamy on its own. Raw garlic adds a sharp kick, parmesan brings the salt and richness that tie everything together, and the heavy cream is just a finishing touch, enough to round out the sauce. The result is a green, silky sauce that doesn't need much to feel full of flavor.

It's the kind of weeknight dinner you make when you're out of ideas, the one that uses up the zucchini piling up in your fridge every summer. Kids like the soft texture and the mild taste, adults appreciate how fast it comes together. Mon Chou built this one for the nights you want something warm and simple without spending hours on it.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 800 g
  • Garlic 2 cloves
  • Basil 4 sprigs

Dairy

  • Heavy cream 15 cl
  • Grated parmesan 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the zucchini into small cubes and mince the garlic.

    Don't peel the zucchini, the skin gives the sauce its nice green color.

  2. Cook them in the olive oil over medium heat, stirring often, until very tender. 15 min

    Cover halfway through so they soften by steaming in their own moisture.

  3. Meanwhile, cook the pasta in salted boiling water. 11 min

    Save a ladle of pasta water to loosen the sauce later.

  4. Mash part of the zucchini with a fork, then add the cream and half of the parmesan.

    Only mash about half, you want some chunks left for texture.

  5. Toss with the drained pasta and serve with the remaining parmesan and torn basil.

    Add the basil off the heat, warmth makes it lose its flavor.

Our tips to get it right

  • Cut the zucchini into even cubes so they all cook at the same pace and soften uniformly.
  • Taste and adjust the salt only after adding the parmesan, it's already salty and might be enough on its own.
  • If the sauce feels too thick once the pasta is mixed in, loosen it with a splash of pasta water instead of more cream.

The variations

  • Swap the parmesan for pecorino for a sharper, saltier flavor.
  • For a dairy free version, use soy cream instead of heavy cream and nutritional yeast instead of parmesan.
  • For picky kids, blend the sauce completely instead of mashing only half, it comes out smoother and easier to eat.

What to serve it with

  • A salad of ripe tomatoes
  • Crusty bread for soaking up sauce
  • A glass of dry white wine

Storage

Creamy zucchini pasta keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well, the zucchini gets watery once thawed. Reheat gently in a pan with a splash of water to loosen the sauce again.

Questions about this dish

Can you make the zucchini sauce ahead of time?

Yes, you can cook the zucchini and prepare the sauce a few hours ahead. Reheat it gently in a pan before tossing it with freshly cooked pasta.

What type of pasta works best for this recipe?

Short pasta like penne or fusilli hold the sauce well in their ridges. Tagliatelle also works nicely for coating every strand.

Can you replace the heavy cream with something else?

You can use light cream or even a splash of milk with extra parmesan. The result will be slightly less rich but just as tasty.

Why mash only part of the zucchini?

Mashing half the zucchini builds the creamy base of the sauce while keeping some soft chunks for bite. That texture contrast is what makes the dish satisfying to eat.

How long does it take to make a creamy zucchini pasta?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy zucchini pasta?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy zucchini pasta cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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