Perfect for Zucchini Season
Indulge in this One Tray Creamy Zucchini Pasta, a vegan-friendly dish that’s both comforting and nutritious. Ideal for when your garden is overflowing with zucchinis, this pasta combines the rich flavors of roasted zucchini, garlic, and red onions with a creamy vegan sauce. Topped with fresh basil and lemon zest, this recipe is a must-try for any pasta lover. Whether you’re hosting a dinner party or just want a quick and healthy weeknight meal, this dish is both versatile and satisfying.
Roasting the vegetables intensifies their flavors, creating a rich base for the creamy sauce. The combination of vegan cream cheese and Parmesan adds a delightful creaminess without the heaviness of traditional dairy. Fresh basil and lemon zest brighten the dish, making it feel fresh and light. This recipe is perfect for using up summer zucchinis and can be easily customized with additional herbs or vegetables to suit your taste.
Ingredients Summary
- Pasta of your choice
- Zucchini
- Red onion or shallots
- Garlic
- Vegan cream cheese
- Olive oil
- Italian herbs
- Salt and pepper
- Reserved pasta water
- Vegan Parmesan cheese
- Fresh basil
- Lemon zest
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.
A Versatile and Nutritious Dinner Option
This creamy zucchini pasta is not only delicious but also highly versatile. You can easily adapt the recipe to include other vegetables or protein sources like chickpeas or tofu to make it even more filling. Additionally, using whole-grain pasta can boost the nutritional content, making it a more wholesome meal. This dish is perfect for any occasion, whether it’s a quick weeknight dinner or a cozy weekend meal with family and friends. Enjoy the simplicity and richness of this vegan delight!
Leftovers and Storage
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.
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