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Creamy Italian Zucchini and Basil Pasta Sauce

A close-up of pasta coated in creamy Italian Zucchini Sauce, served on a white plate.
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A simple, no-tomato Italian sauce featuring fresh zucchini blended with basil, garlic, and Parmesan cheese for a light, creamy coating for pasta.

Ingredients

Scale
  • 3 medium zucchini, ends trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup heavy cream or ricotta cheese (optional, for extra creaminess)
  • 1/2 cup pasta water, reserved
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Chop the zucchini into rough 1-inch pieces.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped zucchini and cook for 8 to 10 minutes, stirring occasionally, until the zucchini is very tender.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove the skillet from the heat.
  4. Transfer the cooked zucchini, garlic, fresh basil, Parmesan cheese, and cream (if using) to a food processor or high-speed blender.
  5. Add 1/4 cup of the reserved pasta water. Blend until the sauce is completely smooth and creamy. Add more pasta water, one tablespoon at a time, until you reach your desired sauce consistency.
  6. Taste the sauce and season with salt and pepper.
  7. Toss the finished sauce with your cooked pasta immediately. Serve with extra grated Parmesan cheese.

Notes

  • If you prefer a vegan sauce, substitute the Parmesan with nutritional yeast and use full-fat coconut milk or cashew cream instead of heavy cream or ricotta.
  • For a richer flavor, lightly sauté the zucchini until it has some light browning before blending.
  • This sauce works well with spaghetti, linguine, or gnocchi.

Nutrition

Find it online: https://cookerycourier.com/italian-zucchini-sauce-recipe/