Perfect for Zucchini Season
If you’re searching for a weeknight dinner that’s creamy, comforting, and easy to clean up, this One Tray Creamy Zucchini Pasta will quickly become a favorite. Everything is roasted together on a single tray, zucchini, onion, and garlic, then blended into a luscious sauce with vegan cream cheese. Toss it with your favorite pasta, sprinkle on some vegan Parmesan, and you’ve got a dish that feels fancy enough for company but simple enough for a Tuesday night.
This recipe is:
- Vegan and dairy-free
- Ready in 40 minutes
- One-tray easy (minimal dishes!)
The combination of roasted garlic and zucchini creates a naturally sweet, savory, and creamy base for the sauce, while lemon zest and fresh basil brighten everything up.
Why You’ll Love This Recipe
- One tray = minimal cleanup
- Family-friendly – even picky eaters will love the creamy sauce.
- Healthy & satisfying – packed with veggies, but tastes indulgent.
- Meal prep friendly – leftovers keep well for lunches.
How to Make One-Tray Creamy Zucchini Pasta
Pro Tips for Success
- Don’t skip the roasted garlic! It’s the secret to that deep, savory flavor.
- Save pasta water – it helps the sauce cling beautifully to the pasta.
- Make it protein-packed – add roasted chickpeas, crispy tofu, or vegan chicken strips.
- Go gluten-free – just swap in your favorite gluten-free pasta.
Serving Suggestions & Variations
- Serve with a simple side salad or garlic bread for a complete meal.
- Add roasted cherry tomatoes for extra sweetness.
- Swap zucchini for eggplant or mushrooms if that’s what you have on hand.
- Top with chili flakes if you like a little heat.
FAQs about One Tray Creamy Zucchini Pasta
Yes! Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of plant milk or pasta water to loosen the sauce.
Short pasta like penne, rigatoni, or fusilli holds the creamy sauce well, but spaghetti or linguine also work beautifully.
Absolutely. Skip the olive oil and roast your veggies with a splash of vegetable broth instead.
Yes, make sure your vegan cream cheese and Parmesan are nut-free brands (many coconut or soy-based options are available).
I don’t recommend freezing it, as the sauce may separate. It’s best enjoyed fresh or within a few days from the fridge.
Leftovers: Storage & Reheating Tips for your Creamy Zucchini Pasta
One of the great things about this dish is that it reheats beautifully, making it an excellent option for meal prep. Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat, simply reheat in the microwave or on the stovetop, adding a splash of water if needed to loosen up the sauce. The flavors continue to develop as it sits, making leftovers just as tasty as the fresh dish.
Final Thoughts
This One Tray Creamy Zucchini Pasta is proof that weeknight dinners don’t have to be complicated. With just one tray and a handful of ingredients, you get a dish that’s creamy, garlicky, and utterly satisfying. Whether you’re cooking for family, meal-prepping, or just craving a cozy pasta bowl, this recipe has you covered.
Loved this recipe? Be sure to visit Dr. Vegan for more delicious, easy, and nourishing vegan recipes that will keep your kitchen inspired all week long!
One Tray Creamy Zucchini Pasta
Equipment
- Baking Tray
- Blender
- aluminum foil
- Large pot (for cooking pasta)
Ingredients
- 8.8 oz pasta of your choice (250g)
- 1 large zucchini sliced (or 2 medium zucchini)
- 1 red onion sliced (2 shallots)
- 1 whole head of garlic
- 1/2 cup vegan cream cheese (120 ml)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon Italian herbs (5 ml)
- Salt and pepper to taste
- 1/2 cup reserved pasta water (120 ml)
- 1/4 cup vegan Parmesan cheese (60 ml)
- Fresh basil (chopped)
- 1 Lemon zest from 1 lemon
Instructions
Preheat the Oven: Preheat your oven to 200°C (400°F).
Prepare the Vegetables:
- On a baking tray, add the sliced zucchini and red onion (or shallots).
- Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
- Place the whole head of garlic (with the top sliced off) on the tray.
- Add dollops of vegan cream cheese.
- Cover with aluminum foil
Bake:
- Bake in the preheated oven for about 25-30 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft.
Cook the Pasta:
- While the vegetables are roasting, cook the pasta according to the package instructions until al dente.
- Reserve 1/2 cup of the pasta water before draining the pasta.
Prepare the Creamy Sauce:
- Once the vegetables and garlic are done, remove the tray from the oven.
- Squeeze the softened garlic cloves out of the head and into a blender.
- Add the roasted vegetables, vegan cream cheese, vegan Parmesan, and fresh basil to the blender.
- Add a little reserved pasta water and blend until smooth and creamy, adjusting the consistency with more pasta water if needed.
- Season with salt and pepper to taste.
Combine Everything:
- Add the cooked pasta directly to the baking tray.
- Pour the creamy blended sauce over the pasta and mix well to combine.
Serve:
- Serve the pasta hot, garnished with fresh basil and lemon zest.
Notes
If you prefer a non-vegan version, you can use regular cream cheese and Parmesan. The recipe can be easily doubled to serve more people or to have leftovers for the next day. This should cover all the information you need for the One Tray Creamy Zucchini Pasta recipe. Let me know if you need any more details!
¡muy deliciosa! A mi paladar luego le tuve que repetir 😋. se la recomiendo comoadres. bendiciones
Looks delish. What brands of vegan cheese do you use?
It is so deliciously creamy!