This creamy zucchini pasta is silky, dairy-free and made from start to finish in a single pot. No cream, no cashews, nothing soaked overnight, just zucchini, ditalini and a good handful of basil.

Try my creamy mint pea pasta or my spinach pasta sauce next!

Every August is just about the same for me when it comes to zucchini.

I end up with loads of them, and by the second week I have run out of ideas that do not involve a curry.

This is the recipe that solved that for me, and it has been on repeat every summer since.

It's a super creamy pasta recipe, in fact, surprisingly so for something that doesn't have a lick of cream or any other dairy, for that matter.

It's properly silky, the kind that coats the back of a spoon and clings beautifully to every piece of pasta.

That's because I'm blending half of the zucchini and because the pasta cooks right in the pot, so it releases enough starch to make everything extra creamy.

Why you'll love this creamy zucchini pasta

It's properly creamy without a drop of dairy.
Everything cooks in one pot with nothing to drain.
A whole pound of zucchini disappears into dinner in 30 minutes.

close up photo of a creamy zucchini pasta

What you'll need

Olive oil - Use a good extra virgin one because flavor is essential in a dish with just a couple of ingredients.

Onion - Diced small so it softens quickly and melts into the sauce.

Fresh basil - I use whole leaves and add them early with the zucchini, rather than stirring them in at the end. Frying them in the oil sends the flavour right through the sauce.

Zucchini - Courgettes, if you are reading this from my side of the Atlantic. Cut them into small pieces so they cook fast and blend smoothly. No need to peel or deseed them, and the greener the skins, the better the color.

Water or vegetable stock - Water works great here, because the zucchini and the pasta starch carry all the flavour. Use a low-sodium stock if you want more depth.

Ditalini - Small tubes are the right shape for this. They match the size of the zucchini pieces so every spoonful is even, and the sauce gets inside them rather than sliding off.

Vegan Parmesan cheese - Stirred in at the end for savoury depth and a little extra body. I use my homemade vegan Parmesan, but any shop-bought grated version works.

Pro tip

Resist the urge to top up the pot when the liquid starts looking tight. Five cups is less than you'd normally boil pasta in, and that concentrated starch is exactly what makes the sauce creamy.

How to make creamy zucchini pasta

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Heat the olive oil in a large pot or deep pan over medium heat and cook the onion for a few minutes until it has softened.

Add the basil leaves and the zucchini, season generously with salt and black pepper, and fry for 2 to 3 minutes. Pour in the water or stock, bring it to a simmer and cook for 4 to 5 minutes.

Ladle out about half the mixture and blend it until completely smooth. Pour the smooth mixture back into the pot and stir it through.

creamy zucchini pasta making instructions

Add the ditalini and simmer, stirring often so nothing catches on the bottom, until the pasta is al dente. Stir in the vegan Parmesan until it has melted into the sauce, then taste and adjust the seasoning before serving.

adding vegan parmesan to an Italian dish

Substitutions and variations

If you cannot find ditalini, any small shape works. Elbow macaroni, small shells, tubetti or even broken spaghetti will all cook happily in the sauce.
A tin of cannellini beans or chickpeas stirred in with the pasta turns this into a much more substantial meal.
A handful of peas or some finely diced fennel go in beautifully alongside the zucchini.

Helpful tips

Cut the zucchini small and evenly so they soften quickly.
Stir often once the pasta goes in. There is not much liquid in the pot, and you want to prevent the ditalini from settling on the bottom.
Let it sit off the heat for a minute or two before serving. The sauce tightens noticeably as it rests, so if it looks slightly loose in the pot it will be right by the time it reaches the table.
Still got courgettes? If this hasn't made a dent in the pile, my easy courgette curry will take care of the rest of them.

What to serve with creamy zucchini pasta

Warm focaccia or crusty bread for the sauce left in the bowl
A sharp rocket salad with lemon and olive oil
Toasted pine nuts or pistachios scattered over the top for crunch

Leftovers and storage

Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the hob over low heat with a splash of water, stirring until it loosens back up.
I don't recommend freezing this one. The ditalini goes soft and the sauce splits when it thaws, so it is much better made fresh.

More vegan pasta recipes you'll love

If you've tried this creamy zucchini pasta recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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