Calories: 433 kcal. Finally, assemble the zucchini pesto pasta. Who doesn’t like a creamy pasta? Transfer the hot cooked pasta to a serving bowl. So I figured I could turn the jammy zucchini into a creamy sauce! I came up with this recipe on a whim when I found myself with too much zucchini. Prep Time: 5 minutes; Cook Time: 35 minutes; Total Cook Time: 40 minutes, 1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium), 2 1/2 - 3 tablespoons extra virgin olive oil, plus more for finishing, 12 ounces (340g) pasta of choice (use gluten-free pasta as needed), 1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters, 1 (15-ounce/440g) can chickpeas, drained and rinsed. Blend until pureed but still slightly chunky. Add the reserved caramelized zucchini, sliced cherry tomatoes, and chickpeas and toss again. Cook Time 15 mins. Leave the remaining garlic clove whole. The other ingredients I reached for were in this sauce included basil (I buy copious amounts in summer), pine nuts, and lemon zest—ingredients, I typically use in pesto. Taste for seasonings, adding a pinch of salt as needed. The mixture of jammy zucchini, buttery pine nuts, and pasta water make this a creamy yet healthy pasta! Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Cook pasta until al dente according to package instructions in salted boiling water. As you can see from the photos, I used zucchini for the pesto and caramelized summer squash as the topping. Vegan, Gluten-Free Option, Soy-Free . If you do have a large cast iron skillet, I recommend using because it has the perfect heat distribution, which results in beautifully caramelized, browned yet soft zucchini. Once oil is hot, add zucchini and onion. Store leftovers in an airtight container for 2-3 days. Though there are a few components of this recipe, it’s easy to make and requires just 9 ingredients. If you don’t have a large (12-inch) cast-iron skillet, you’ll want to either (a) use a large nonstick skillet or (b) cook the zucchini in batches (though that will obviously increase the cook time). I’ve made this recipe with both and they’re both very tasty. Heat up a large cast iron skillet cook over medium-high heat with a generous amount of olive oil. Top the pasta with the reserved jammy zucchini, chickpeas, sliced cherry tomatoes, and basil-garlic topping. Ingredients. Meanwhile, make the basil-garlic topping. Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. (When pasta is done, save. Heat the olive oil in a large cast iron skillet over medium-high heat. Taste for seasonings, adding a pinch of salt as needed. Kosher salt to taste . If you give this Creamy Vegan Zucchini Pesto Pasta recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! You can use both, or just one or the other. This zucchini pesto pasta has been a weeknight staple for us during the last month, and along with my zucchini casserole, it has converted Max from zucchini-skeptic to serious zucchini-appreciator (I might even go as far as to say zucchini-lover). Zucchini can get a bad rep for being bland and watery, and to be fair, that reputation is often merited. When making the zucchini pesto, don’t forget that you’re adding just 2/3 of the caramelized zucchini to the processor. Course: Entree. vegan Parmesan cheese, salt, marinara sauce, lemon, Italian seasoning and 7 more Rigatoni with Tomatoes, White Beans, and Zucchini SarahCarracher extra-virgin olive oil, vegan Parmesan cheese, white beans, red pepper flakes and 5 more Creamy pasta with lots of vegetables makes the perfect vegan weekday/night meal. about 1 medium zucchini, quartered and thinly sliced, Bring 2 quarts of water + 1/2 tablespoon salt to boil in a large pot. When draining the pasta, be sure to reserve 1/2 - 1 cup of the cooking water.