Zucchini Pasta Sauce (Tomato-Free)

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Got zucchini coming out of your ears? I know the feeling. Whether it’s a surprise delivery from a neighbor’s overflowing garden or a value pack from Costco that felt like a great idea at the moment, I always find myself with way more zucchini than expected.

But no complaints here. It’s one of my favorite veggies to toss into everything. Bonus? Both of my toddlers love it, making it a staple in our kitchen.

This zucchini pasta sauce is an easy, creamy, tomato-free option that’s perfect for a plant-based dinner. It’s toddler-friendly, allergen-friendly (no tomatoes here), and made with just a few ingredients.

With minimal effort and no need to drain or squeeze out the zucchini, we keep it simple around here.

Why You’ll Love This

Homemade zucchini pasta sauce being poured into a pot of whole wheat pasta.

It’s creamy, cozy, and dairy-free: All the velvety pasta sauce vibes, but totally plant-based and made without a drop of cream or cheese. Zucchini becomes the base, blending into a luscious sauce that hugs every noodle.
Great for tomato-free diets: Whether you’re not into tomatoes or just can’t have them, this zucchini sauce is a flavorful alternative. It’s also a great way to change things up from traditional red sauces.
Uses up extra zucchini: If your fridge is packed with zucchini, this recipe will help you put it to good use. It’s the kind of pantry-friendly meal that turns humble produce into something delicious.

If you're in the mood for more pasta dishes, check out our creamy chickpea pasta, vegetable spaghetti, Puerto Rican spaghetti, and our homemade tomato spaghetti sauce.

Ingredients & Substitutions

Yellow and green zucchini in a gray bowl, salt shaker, red pepper flakes shaker, whole basil leaves, minced garlic, red onion, and a lemon.

Olive oil: For sautéing and adding richness. You can swap in avocado oil if needed.
Onion: Adds sweetness and depth when caramelized slowly. Shallots work as a substitute.
Garlic: Brings that savory punch. Use garlic powder if you’re out of fresh.
Zucchini: The star of the show! No need to squeeze out moisture, let it simmer and do its thing.
Salt and black pepper: Essential for balancing flavor.
Lemon juice (and zest): Adds brightness and acidity. Apple cider vinegar could be used in a pinch.
Fresh basil: Brings freshness and that signature herby note. You can also use parsley or thyme.
Red pepper flakes (optional): For a subtle kick. Leave out if you're serving little ones.
Water: Helps blend everything into a silky sauce.
Vegan butter or extra olive oil (optional): For added richness if you’re feeling fancy.

Step-By-Step Recipe

Collage. Caramalized onions, cooked zucchini, zucchini and ingredients blended, and spaghetti tossed with zucchini pasta sauce.

Caramelize the onion: In a wide pan, heat olive oil over medium-low. Add diced onion and a pinch of salt. Stir often and cook until golden and caramelized, about 15 minutes. Add a splash of water if it starts sticking.
Build the sauce: Stir in garlic, cook for a minute, then add grated zucchini and a pinch of salt. Let it simmer uncovered for 10 - 13 minutes, until the zucchini softens and cooks down. Stir in lemon juice, pepper, basil, and red pepper flakes (if using).
Blend and serve: Let the mixture cool slightly, then blend with water until smooth and creamy. Return to the pan and toss with hot pasta. Add pasta water to loosen the sauce if needed. Finish with vegan butter or more olive oil, and garnish with fresh basil or lemon zest.

Tips for the Best Zucchini Pasta Sauce

A large pot with whole wheat pasta with zucchini pasta sauce.

Use a wide, large pan: This gives the zucchini space to cook evenly and helps excess liquid evaporate. You’ll get a thicker, more flavorful sauce this way.
Don’t rush the onions: Caramelizing onions slowly builds a deep, sweet flavor. If they stick, add a splash of water. No need to add more oil.
Blend while warm, not hot: Let the sauce cool for about 5 minutes before blending. This helps it blend more safely and results in a smoother texture.
Finish with a touch of fat: A swirl of vegan butter or a drizzle of olive oil at the end gives the sauce a richer mouthfeel and brings everything together.

What to Serve with Pasta with Zucchini Sauce

Whole wheat spaghetti with zucchini pasta sauce, garnished with basil leaf and cracked red pepper all on a white plate with silverware.

This zucchini sauce is light and creamy, which makes it perfect for pairing with simple, vibrant sides.

For added protein, try air fryer tofu or baked tofu cubes. Balance the richness of the sauce with a cucumber, tomato, and red onion salad dressed in lemon and olive oil. Need greens?

Garlicky sautéed kale or roasted green beans hit the spot. And don’t forget the garlic bread, they’re always a good idea.

How to Store Zucchini Pasta Sauce

Leftover zucchini pasta sauce can be stored in an airtight container in the fridge for up to 3 days.

It also freezes well, just portion it into freezer-safe containers or bags and store for up to 3 months.

Reheat gently on the stovetop, adding a splash of water or plant milk to loosen if needed.

More Recipes with Zucchini

Did you try out this zucchini pasta sauce recipe?
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Zucchini Pasta Sauce FAQs

How to make zucchini pasta sauce extra creamy?

Use a powerful blender and make sure to blend long enough for a silky texture. Adding a bit of vegan butter or extra olive oil at the end can also boost creaminess.

Can I put basil into creamy pasta?

Absolutely. Basil adds a burst of freshness that pairs beautifully with creamy sauces. Blend it in or use it as a garnish.

When should basil be added to a sauce?

Add basil at the end of cooking or after blending to preserve its bright flavor. Overcooking basil can make it taste dull or bitter.

What’s a good substitute for tomato sauce if you’re allergic to tomatoes?

Zucchini pasta sauce is a fantastic tomato-free alternative. You can also try roasted red pepper or carrot-based sauces for a similar color and depth.