Zucchini Pasta Sauce (Tomato-Free)
This creamy zucchini pasta sauce is vegan, tomato-free, and perfect for pasta night. Made with grated zucchini, garlic, onion, and basil.
Servings: 8 servings
Calories: 67kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion small, chopped
- 4 garlic cloves minced
- 3 medium zucchinis
- Salt to taste
- Black pepper to taste
- Lemon juice
- 2 basil leaves chopped
- red pepper flakes optional
- 1 cup water for blending
- 1 tablespoon olive oil or vegan butter optional
Instructions
- Caramelize the onion: Heat a generous drizzle of olive oil in a wide, large pan over medium-low heat. Add the diced onion and a pinch of salt. Cook slowly, stirring often, until deeply golden and caramelized, about 15 minutes.
- Add garlic: Increase heat to medium. Stir in the minced garlic and cook for another minute, just until fragrant.
- Cook the zucchini: Add the grated zucchini straight into the pan and add a pinch of salt. Stir occasionally and let it simmer for 10 - 13 minutes, or until the zucchini softens and most of the water has cooked off.
- Season and finish: Add black pepper, lemon juice, and fresh basil. Cook for another 2 minutes, then remove from heat and allow to cool down for about 5 minutes.
- Blend it up: Carefully transfer the mixture to a blender (or use an immersion blender in the pan) and blend until smooth and creamy. Taste and adjust seasoning as needed.
- Toss with hot pasta: Return the sauce to the pan if needed and toss with cooked pasta. Add a splash of pasta water to loosen the sauce if necessary. And add more olive oil or vegan butter (optional)
- Serve: Garnish with more fresh basil, lemon zest, or a sprinkle of vegan parmesan.
Nutrition
Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 0.4mg