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vegan dish with ditalini

Creamy Zucchini Pasta (Courgette Pasta)

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.
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Course: Pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 388kcal
Author: Paris | Vegan Cocotte

Ingredients 

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 6-8 fresh basil leaves
  • 1 pound (450 g) zucchini, cut into small pieces
  • 5 cups (1.18 l) water, or low-sodium vegetable stock
  • 10 oz (300 g) ditalini
  • ⅓ cup (30 g) vegan Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat the olive oil in a large pot or deep pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
    2 tablespoons olive oil
    1 medium onion
  • Add the basil leaves and the courgettes, season generously with salt and freshly ground black pepper, and fry for 2 to 3 minutes.
    6-8 fresh basil leaves
    Salt and freshly ground black pepper to taste
    1 pound zucchini
  • Pour in the water or vegetable stock, bring to a simmer and cook for 4 to 5 minutes until the courgettes are tender.
    5 cups water
  • Ladle out roughly half the mixture, courgettes and liquid together, and blend until completely smooth. Return it to the pot and stir to combine.
  • Add the ditalini and simmer, stirring often so it does not catch on the bottom, until the pasta is al dente. Add more water if needed.
    10 oz ditalini
  • Stir in the vegan Parmesan cheese until melted into the sauce. Season to taste and serve immediately, topped with extra vegan Parmesan and fresh basil if you like.
    ⅓ cup vegan Parmesan cheese

Notes

  • If you use a jug blender, let the mixture cool for a minute first and never fill the jug more than halfway with anything hot.
  • Let it sit for a minute or two off the heat 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.

Nutrition

Calories: 388kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 163mg | Potassium: 504mg | Fiber: 4g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 2mg