Vegan Zucchini Pasta

Calling all pasta lovers and veggie enthusiasts! Get ready to twirl your forks around a bowl of pure deliciousness with this this Vegan Zucchini Pasta (Or courgettes, as we would call them here in the U.K.). If you’re searching for a quick, healthy, and incredibly tasty vegan meal, look no further. It’s a light and refreshing dish that’s perfect for summer, but honestly, it’s so good, you’ll be craving it year-round. Trust me, this simple recipe is about to become your new weeknight favourite.

😋 Why I love this recipe!

This Vegan Zucchini Pasta is a weeknight wonder that comes together in about the time it takes to cook pasta. Light, fresh, and full of flavour, it’s a perfect summer dish that celebrates simple ingredients. Tender zucchini (courgette) slices, al dente pasta, and a creamy, umami-rich sauce create a symphony of textures and tastes in every bite. It’s a testament to the fact that deliciousness doesn’t have to be complicated!

📝 Ingredient notes

1 Courgette (Zucchini): This versatile veggie is the star of the show, bringing a subtle sweetness and a good amount of fibre to the dish. 

200g Tagliatelle: These long, flat ribbons are the perfect shape for capturing the creamy sauce. For a boost of nutrition, opt for whole-wheat tagliatelle. Other pasta shapes like fettuccine or spaghetti also work well.

1 Lemon: The juice brightens up the flavours, while the zest adds a concentrated citrus punch.

3 tbsp Olive Oil: This healthy fat helps to sauté the vegetables and adds richness to the sauce.

3 tbsp Nutritional Yeast: A vegan staple, this deactivated yeast provides a cheesy, umami flavour that’s surprisingly similar to Parmesan. It’s also packed with B vitamins.

1 tsp White Miso: This fermented paste adds complexity and depth. Its salty, savoury notes are a great way to boost flavour. If you don’t have miso, a dash of soy sauce can offer a similar effect.

1 Red Onion: A touch of sweetness and a pop of colour. Shallots are a milder alternative if you prefer.

4 Cloves Garlic: An aromatic powerhouse that infuses the dish with warmth and savoury goodness.

1 cup Frozen Peas: These sweet, vibrant peas add pops of colour and a good amount of protein and fibre. Fresh peas can be used when they’re in season.

10g Mint: A refreshing herb that provides a cool, invigorating note. Basil or parsley are good substitutes if you don’t have mint on hand.

🥣 How to make Vegan Zucchini Pasta

1. Boil Pasta: Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous pinch of salt and the tagliatelle. Cook the pasta for one minute less than the package instructions indicate.
2. Prep Vegetables: While the pasta is cooking, chop the courgette (zucchini), red onion, and garlic into thin slices. Finely slice the mint leaves into thin strips.

3. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and garlic, and cook until they soften and become translucent, stirring occasionally.

4. Incorporate Peas: Once the onion and garlic are softened, add the frozen peas to the skillet. Cook until they are heated through and begin to thaw.

5. Add Courgette: Introduce the sliced courgette to the skillet and cook for a minute or two, just until it starts to soften slightly.

6. Deglaze with Pasta Water: Add a ladleful of starchy pasta water to the skillet. This will help to create a light sauce and prevent the vegetables from sticking to the pan.
7. Create the Sauce: Sprinkle in the nutritional yeast and miso paste, stirring to combine well. If the mixture seems too thick, add a bit more pasta water, a little at a time, until you reach the desired consistency.

8. Season and Finish: Stir in most of the chopped mint and the zest of the lemon. By now, the pasta should be al dente. Drain the pasta, reserving some of the pasta water, and transfer it directly to the pan with the vegetables.

8. Combine and Serve: Toss the pasta and vegetables together thoroughly, adding splashes of the reserved pasta water as needed to create a creamy sauce that coats the noodles. Stir in the lemon juice for a final burst of brightness. Plate the pasta immediately, garnishing each serving with the remaining mint leaves and a sprinkle of vegan parmesan and drizzle the remaining olive oil on top.

💡 Tips for getting it right!

• Pasta Perfection: For perfectly cooked pasta, salt the water generously before adding the noodles. Start checking for doneness a minute or two before the package instructions indicate.
• Lemon Lift: Adjust the amount of lemon juice to your liking. Start with a little and add more until the brightness balances the richness of the sauce.

🎨 Potential variations

• Sun-Dried Tomato Twist: Elevate the dish with sun-dried tomatoes. Their intense sweetness and chewiness add a delightful dimension. Add them in at the same time as the courgette.
• Protein Boost: Add chickpeas, cannellini beans, or lentils to the skillet along with the courgette for a heartier and protein-packed meal.

🤔 Frequently asked questions

If you try this recipe, let me know what you think!

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