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10-minute Creamy Zucchini Pasta (gluten-free)

5 from 3 reviews

This Creamy Zucchini Pasta is one of my family’s favorite recipes to make! It is a creamy alfredo-like sauce but a lot healthier and lighter using zucchini and coconut milk.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 4

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 3 cups zucchini, cut into 1/2 inch rounds
  • 2 tablespoons shallots, diced
  • 1/2 cup parmesan cheese, shredded
  • 1 cup full-fat coconut milk
  • Handful of fresh basil leaves
  • 1/2 cup pasta water (from when you make the pasta or just use warm water)

Instructions

  1. Warm a large skillet with oil and add in the garlic, zucchini and shallots and cook for about 8 minutes or until sautéed a bit and zucchini is *just* about to get soft
  2. Remove from heat and add to blender or food processor with cheese, coconut milk, basil, pasta water and salt and pepper to taste
  3. Blend until smooth and creamy then enjoy on top of your favorite pasta!

Notes

*Store leftovers in fridge for 5 days. It won’t brown the sauce! You can also freeze this sauce and enjoy within 2 months.

  • Author: Rachel