Real Pasta with Creamy Zucchini Sauce – NOT “Zoodles”!
If you landed here expecting one of those low carb zucchini pasta “zoodle” recipes, you’re going to be sorely disappointed because this is about as far as you can get from a health food trend. It’s real spaghetti all the way, in all its carb loaded glory, and the zucchini pasta sauce is swimming in cream. Low carb? Absolutely not. Low fat? Nope. 100% delicious? YES!
What you need for Creamy Zucchini Pasta Sauce
This recipe is a wonderful way to turn 4 zucchinis into dinner. Here’s what you need.
Zucchinis – called courgettes in some parts of the world. 600g/1.2lb or so – bit more or less works fine; Pasta – this can actually be made with any pasta at all, short or long. But it does work particularly well with long pasta because the shredded zucchini “clings” to it. For the photos and video, I used bucatini, the spaghetti that’s hollow inside, just for something different. Loved the extra thick pasta strands, not so fond of the strange sensation of sucking on a straw when I’m slurping up the pasta – but I think that’s me being immature? 😂 Garlic and onion – essential flavour base for this simple pasta sauce; Parmesan – adds umami (savoury flavour) into this otherwise very simple pasta sauce. Best to use freshly grated if you can because it melts into the sauce better, but store bought grated works fine too. Don’t have parmesan? Use any cheese you have! Don’t have cheese? Add a sprinkle of chicken or vegetable stock powder; Cream – because this is a creamy sauce! Evaporated milk is an excellent substitute. Coconut milk would work but I think would taste odd over pasta (I could be wrong); Chicken or vegetable broth/stock – as above with parmesan, adds flavour into this sauce. Without it, it does lack a bit of flavour; and Corn isn’t essential, but it does add cheerful little pops of colour and bursts of sweetness into this pasta dish. I’ve just used canned here but fresh corn would go down a treat.
How to make Pasta with Creamy Zucchini Sauce
Grating the zucchini is ideal to make a lovely creamy sauce that clings to the pasta. When you grate it, you might feel somewhat alarmed (or perhaps virtuous) at the enormous mound of zucchini. But don’t fret! It shrinks a LOT when cooked.
Key Step – tossing pasta with sauce
The creamy zucchini sauce will seem somewhat thin because the water coming out of the zucchini dilutes the cream. But don’t be concerned – once the pasta is added, the recipe calls for you to (enthusiastically) toss the pasta in the sauce for around 2 minutes on the stove which reduces the sauce and makes it cling to the pasta rather than pooling in the skillet. The photo on the left is just when the pasta is added – you see how the sauce is just pooled in the skillet – then on the right is after 2 minutes of tossing. See how there’s no sauce left in the skillet? It’s all on the pasta!
Who ever would’ve thought you could make something so amazing from just a few drab looking zucchinis?? Being that this is loaded with zucchinis, you can totally justify not adding a side salad to your meal. But something fresh and crunchy wouldn’t go astray – try one of these: And if you’re cooking to impress, add a side of Garlic Bread or Cheesy Garlic Bread. Carb overload? Totally. But sometimes, you’ve just gotta live a little! 😉 – Nagi x
Watch how to make it
Life of Dozer
Yesterday. Poor Geoff – he just wants to enjoy his Chili Mac and Cheese in peace, without Dozer staring at him with rivers of drool down his chest!! (For those who are new here, Geoff is the local who lives at the Bayview dog beach. He looks after the park like its his own backyard. We are very lucky to have him as part of our community!)
