This Vegan Zucchini Pasta recipe is easy, full of flavor, and perfect for weeknights! It's creamy, bright and is topped with delicious toasted garlic breadcrumbs.
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I make pasta at least once per week! It is quick, easy, and the flavor combinations are endless! In the Summer, I love to make Creamy Roasted Vegetable Pasta, and in the colder months, nothing tastes as good as a spicy bowl of Creamy Harissa Pasta or Vegan Vodka Sauce.
And this Vegan Zucchini Pasta is perfect for late Summer when you have an abundance of zucchini! It is easy to make and packed with flavor from garlic, white wine, and fresh lemon. And the toasted garlic bread crumbs really put it over the top! So, let's make it.
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Why You'll Love This Vegan Zucchini Pasta Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is ready in 30 minutes, so it is perfect for a weeknight!
- This Vegan Zucchini Pasta is completely dairy-free and vegan, so anyone can enjoy it.
- It is creamy, tangy, and topped with crunchy garlic breadcrumbs
- And most importantly, it is absolutely delicious!
Ingredient Notes
Spaghetti: While I'm usually a rigatoni person, I love spaghetti for this recipe and my Miso Butter Pasta! My favorite brand is DeCecco.
Zucchini: It wouldn't be Vegan Zucchini Pasta without zucchini. Slice a big zucchini thinly for this pasta.
Shallot: You can also use a small onion if you can't find a shallot.
Green Olives: I recommend Manzanilla or Cerignola olives, but use yor favorite.
Lemon Zest and Juice: To brighten this dish up.
Vegan Parmesan: The vegan parmesan melts with the pasta water to make a creamy sauce. I love Follow Your Heart Vegan Parmesan.
Garlic Toasted Bread Crumbs: These are super flavorful and crispy. The perfect texture contrast!
How to Make this Creamy Vegan Zucchini Pasta
Step 1. To make the toasted garlic breadcrumbs, combine olive oil, minced garlic, and breadcrumbs over medium heat until the breadcrumbs start to brown.
Season with salt and pepper, then transfer to a small bowl and set aside.
Wipe the pan out and use the same skillet to make the pasta.
Step 2. Start by sautéing the zucchini in olive oil over medium heat. Don't move the zucchini for about 2 minutes, then flip it over and continue cooking until it begins to look translucent.
Then, transfer the zucchini to a plate and set aside.
Step 3. Next, sweat the shallot in olive oil until it starts to brown. Add the garlic and cook for one minute, or until it is fragrant.
Step 4. Now, add the chopped olives, lemon zest and juice, and a pinch of crushed red pepper flakes.
Step 5. Next, return the zucchini back to the pan.
Step 6. Then, add the pasta, ½ cup pasta water, and vegan parmesan to the pan, tossing until the sauce has thickened and starts to cling to the pasta, about 2-3 minutes.
Remove from heat and add the basil.
Plate up the Vegan Zucchini Pasta, and top with plenty of garlic breadcrumbs.
Recipe FAQs
To store this Vegan Zucchini Pasta, place it into a container with a tight-fitting lid and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Yes! You can use any shape of pasta for this recipe.
Pasta water has starch from the pasta, so it will thicken the sauce and emulsify with the olive oil and help it cling to the spaghetti.
Expert Recipe Tips
When sautéing the zucchini, put it into the hot pan and don't move it in the first couple of minutes so the zucchini can get nice and brown from contact with the pan.
Browned veggies have more flavor, so this will add an extra layer of flavor to the pasta.
Looking for More Easy Pasta Recipes?
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📖 Recipe
Vegan Zucchini Pasta
Equipment
- 1 Large Skillet
- 1 Large Pasta Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Microplane
- Measuring Cups and Spoons
Ingredients
For the Garlic Toasted Bread Crumbs
- 1 tablespoon Extra Virgin Olive Oil
- 1 Large Clove of Garlic, minced
- ½ Cup Breadcrumbs
- Pinch of Salt and Black Pepper
For the Pasta
- 8 oz Spaghetti
- 2 tablespoon Extra Virgin Olive Oil, divided
- 8 oz Zucchini, sliced into ⅛" rounds This is one large zucchini
- 1 Large Shallot, sliced or a small onion
- 1 Large Clove of Garlic, Minced
- ⅓ Cup Green Olives, drained and roughly chopped
- Zest of 1 Lemon
- 2 ½ tablespoon Lemon Juice
- Pinch Red Pepper Flakes
- ½ Cup Vegan Parmesan
- ½ Cup Basil, thinly sliced
- Kosher salt and black pepper to taste
Instructions
- Full a large pasta pot with water and bring it to a boil.
Make the Bread Crumbs
- Meanwhile, in a large 12" over medium heat skillet, make the breadcrumbs. Combine extra virgin olive oil, minced garlic, and the breadcrumbs, and stir occasionally until they are lightly browned and toasted, about 3 minutes.1 Tbsp Extra Virgin Olive Oil, 1 Large Clove of Garlic, minced, ½ Cup Breadcrumbs, Pinch of Salt and Black Pepper
- Transfer the toasted bread crumbs to a small bowl and set aside, wipe the skillet, and return it to the stove.
Sauté the Zucchini
- Return the pan used to make the breadcrumbs to medium heat. Add 1 tablespoon of olive oil and the sliced zucchini, and season with a pinch of salt and black pepper.2 Tbsp Extra Virgin Olive Oil, divided, 8 oz Zucchini, sliced into ⅛" rounds
- Don't move the zucchini for 2 minutes to allow it to brown, then flip it and continue cooking until it starts to look translucent, about 3-4 minutes.
- Remove the zucchini from the pan and onto a small plate or bowl. Return the skillet to the stove.
Cook the Spaghetti
- Cook the spaghetti in salted water until al dente. Reserve ½ cup of pasta water when draining the pasta.8 oz Spaghetti
Finish the Pasta
- While the spaghetti cooks, add one tablespoon of olive oil into the skillet over medium head and add the shallot. Add a pinch of salt and pepper and cook until softened, about 3 minutes.2 Tbsp Extra Virgin Olive Oil, divided, 1 Large Shallot, sliced, Kosher salt and black pepper to taste
- Add garlic and cook for 1 minute, until fragrant.1 Large Clove of Garlic, Minced
- Add chopped olives, lemon zest, lemon juice and a pinch of crushed red pepper flake and cook for 1 minute.⅓ Cup Green Olives, drained and roughly chopped, Zest of 1 Lemon, 2 ½ Tbsp Lemon Juice, Pinch Red Pepper Flakes
- Into the skillet, add the spaghetti, ¼ cup reserved pasta water, and vegan parmesan. Cook, using tongs to toss everything together until the sauce clings to the pasta for about 2 minutes. Add additional pasta water if necessary.½ Cup Vegan Parmesan
- Remove from heat and top with basil and toss once more.½ Cup Basil, thinly sliced
- Serve and top each plate with plenty of garlic breadcrumbs.
Jacky Menaldo says
I'm not a fan of cooking, so this was a lot of frustrating steps for me... BUT, omg.. this was tasty!