Vegan Zucchini Pasta (Creamy Basil Sauce)

Name: Vegan Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Pound Pasta of choice (I used zucchette cut pasta); 1/2 Cup Pasta Water; 3 Medium Zucchini (quartered and sliced); 1 Small Yellow Onion (diced); ¾ Cup Vegan Cream Cheese; ¼ Cup Nutritional Yeast; 2 Ounce Package Basil; 1 Teaspoon Salt; ½ Teaspoon Pepper; 2 Cups Frozen Shelled Edamame (microwaved according to the package directions)

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This Vegan Zucchini Pasta features a creamy sauce made from sautéed zucchini, basil, and cream cheese. A light, summery pasta perfect for weeknights.

A bowl of vegan zucchini pasta, ready to eat.

This pasta is a weekly staple for me. It's really easy, has tons of flavor, and truly never disappoints.

The sauce is a creamy dreamy version of pesto. Read: the sauce has basil.

With veggies blended into the sauce, it's a comfort pasta dish that's actually good for you.

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Why you'll love this Vegan Zucchini Pasta
What Is Vegan Zucchini Pasta?
Ingredient Notes & Substitutions
Step-By-Step Instructions
Serving Suggestions
Variations to Try
FAQ & Expert Tips
Recipe Prayer
More creamy vegan pasta recipes
Tried this recipe?
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A pan of vegan zucchini pasta, freshly cooked.

Why you'll love this Vegan Zucchini Pasta

Healthy comfort food: this pasta is reamy and comforting, but made with whole food ingredients
Use Summer Produce: A delicious way to use up zucchini in the summer
Versatile: Easy enough for a weeknight, but impressive enough to serve guests
Dietary Needs: Naturally vegan and oil-free, and can be made gluten-free

This zucchini pasta isn't spiralized-it's a creamy pasta sauce blended from sautéed zucchini, vegan cream cheese, and basil.

A bowl of vegan zucchini pasta, with a fork taking a piece of pasta away.

What Is Vegan Zucchini Pasta?

Not zoodles - this dish uses regular pasta with a zucchini-based sauce
A blended sauce made from sautéed zucchini, vegan cream cheese, basil, and nutritional yeast
A plant-forward alternative to alfredo or pesto pasta

A close up view of the creamy texture of the zucchini pasta.

Ingredient Notes & Substitutions

Zucchini: you can also use yellow squash (or a mix of both). Other veggies like broccoli, cauliflower, or spinach/kale will work too. The color of the sauce will change if you don't use a green veggie.
Yellow Onion: you could also use shallots or a red onion
Pasta: I highly recommend a thicker pasta. I use zucchette cut pasta from Whole Foods - it makes the pasta so decadent. But any pasta, short or long, will work. Gluten free pasta also works!
Vegan Cream Cheese: I buy Kroger brand vegan cream cheese, but any store-bought cream cheese is great. For a totally WFPB option, try coconut milk.
Nutritional Yeast: for cheesy flavor.
Basil
Salt & Pepper
Shelled Edamame: find this in the frozen section. It's a great source of protein and tosses in perfectly

Pro Tip: add more protein. I love using a store-bought vegan protein in this dish. Abbot's Chorizo is one of my go-tos.

Step-By-Step Instructions

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ½ cup of pasta water before draining. Leave the pasta in the colander until step 5.

Vegan zucchini pasta step 1 - cook the pasta.

Step 2. Meanwhile, in a large, deep non-stick skillet, sauté the zucchini and onion for 7-10 minutes, until starting to soften and brown.

Vegan zucchini pasta step 2 sauté the zucchini and onion.

Step 3. Add the cream cheese, nutritional yeast, basil, salt, pepper, and pasta water. Stir to incorporate the cream cheese, then turn the heat to high and and cover. Let cook for 10 minutes.

Vegan zucchini pasta step 4 - add the cream cheese, nutritional yeast, and basil.

Step 4. Transfer the zucchini mixture to a blender and blend until smooth.

Vegan zucchini pasta step 4 - blend the sauce.

Step 5. Pour the sauce back to the skillet. Add the pasta and cooked edamame, then stir well to toss. Serve immediately.

Vegan zucchini pasta step 5 - toss the sauce, zucchini, and edamame.

Pro Tip: if your zucchini mixture is looking watery, sauté longer to reduce moisture and prevent a thin sauce.

Serving Suggestions

Serve with crusty bread or a side salad for a complete meal
Top with toasted pine nuts or flaky sea salt for some crunch
Make it gluten-free by using gluten-free pasta

Variations to Try

Add spinach, broccoli, or peas to make it even more nutrient-dense
Make it spicy with red pepper flakes or a spoonful of chili crisp

FAQ & Expert Tips

Can I make this sauce ahead of time?

Yes! Store the sauce separately in the fridge for up to 5 days and reheat before mixing with pasta.

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works great. The sauce will look more brown if you use only yellow squash. Otherwise, the flavor is the same!

Is this the same as zucchini noodles?

Nope! This recipe uses traditional pasta with a zucchini-based sauce-not spiralized noodles.
If you're looking for a zoodles dish, try my zoodle pad Thai.

Recipe Prayer

Thank you God for nourishing and delicious food. Thank you for summer produce we can enjoy. Amen.

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