My Creamy Vegan Zucchini Pasta is a light, fresh, dairy-free take on the classic spaghetti alla Nerano. Lightly fry the zucchini rounds in olive oil, then mix half of them with the pasta boiling water, lemon, and garlic. This will create a very creamy sauce! Top this simple pasta dinner with homemade vegan parmesan, lemon zest, or chopped herbs.
I’ve been writing about food for a few years now and have come up with some original and creative vegan pasta recipes.
But as time goes on, I’m more and more drawn to the classics.
This means I rarely invent pasta dishes rather than reinterpret them. We often add plant-based twists to pasta dishes that aren’t traditionally vegan.
Today’s light and creamy vegan zucchini pasta is a perfect example.
Looking for spaghetti alla nerano
In case you’re already wondering, I was inspired to make this dish while watching Stanley Tucci’s Looking for Italy.
In the first episode of that show’s first season, Tucci travels to Naples and the Amalfi Coast.
At the end of the episode, he introduces readers to one of his favorite pasta dishes, spaghetti alla nerano from a restaurant called La Scoglio da Tommaso.
The restaurant version looks incredible. The first time I saw this episode, I wanted to reach for the TV screen with a fork.
But Pasta alla Nerano is not just a specialty of La Scoglio; in fact, another Nerano restaurant, Maria Grazia, is credited with inventing it.
Today, pasta alla nerano is a beloved recipe in many Italian home kitchens. It has become even more popular in recent years thanks to Tucci’s show.
fresh pasta with zucchini
So, apart from being vegan, what makes my zucchini pasta different from the recipe Tucci praised?
In Looking for Italy, Tucci emphasizes how important it is that the zucchini rings in Pasta alla Nerano are fried.
After frying, let it rest to release some of the juices. Add everything to the pasta later, including cooked vegetables and liquid.
Even if I had space for a deep fryer, there’s zero chance I’d be frying anything in my tiny studio apartment (and deal with the smell that lingers).
I had to find another way to make my own vegan zucchini pasta.
Bend (rather than break) tradition
I spent a lot of time reading about Spaghetti alla Nerano. Most of the books I read suggested that frying, at least pan-frying with a moderate amount of oil, was absolutely critical to the success of a recipe.
I was a little discouraged at first, but I remained determined. Any home cook knows that sometimes you have to follow tradition, but bending the rules often comes at a cost.
For example, when I was testing my vegan Pasta alla Vecchia Bettola (also known as the Best Pasta Alla Vodka Recipe Ever), I almost exactly recreated Nick and Toni’s recipe (via Ina Garten).
But everything changed when I replaced the cashew cream with regular cream.
And for this vegan spaghetti alla Nerano, we’ve made some important changes.
Lightly fry the zucchini in a frying pan instead of frying them. As in many recipes for spaghetti alla Nerano variations, make a silky pasta sauce with the pasta water and some of the cooked zucchini. This helps preserve the richness of the dish without frying. Option to use homemade vegan parmesan instead of regular parmesan
Did it work?
To be fair, I have never had the traditional pasta alla nerano, which this recipe is based on.
But if your goal is a zucchini pasta that’s creamy yet surprisingly light, made with few ingredients, and delicious to eat, I’ve succeeded.
I love the freshness and simplicity of this pasta.
How to make vegan zucchini pasta
Although this recipe is super easy, I’d like to warn you that it’s not super time-saving as far as pasta goes.
Of course, it doesn’t take as much effort as a vegan pasta bake or spinach lasagna rolls or lasagna. But it’s also not a quick-to-make-in-a-skillet pasta recipe.
It actually takes a little time to fry the zucchini rounds in a pan. You want it to brown a little bit, so please be patient and avoid being impatient.
The rest of the recipe is as simple as possible. And the ingredient list is nice and short. Here are the steps:
Step 1: Cut the zucchini into rounds
Zucchini must be cut crosswise into thin rings. Think 1/16 inch / 2 mm.
Step 2: Bring a large pot of salted water to a boil
Heat the water while cooking the zucchini.
Step 3: Fry the zucchini in a frying pan
This step is a lot of work. Add olive oil to a frying pan and heat. First, cook two garlic cloves in a skillet to infuse the garlic flavor into the oil. This is great! This will help season the zucchini.
Next, lightly fry the zucchini. Always work in one layer.
Slicing will take approximately 4 minutes per side. It should brown nicely, but not crispy.
When the zucchini slices are ready, transfer them to a plate lined with paper towels or tea towels.
Season the rolls generously with salt and pepper and continue cooking the next batch until all the zucchini is toasted in the pan.
Step 4: Make the sauce
Meanwhile, once the pasta water boils, you’ve added the spaghetti. Cook to your desired texture (most recipes call for al dente, but I like my pasta a little softer).
VERY IMPORTANT: When draining the pasta, be sure to reserve 1 1/4 cups / 300 ml of salted pasta cooking water. You will need it all to complete the dish.
Add three-quarters of a cup of the cooked zucchini, half a cup of the reserved pasta water, a pinch of the garlic that was cooked with the zucchini, and a squeeze of lemon juice to a blender.
Blend until you have a smooth and creamy sauce.
Step 5: Finish the pasta
Finally, add all the sauce, cooked pasta, and remaining cooked zucchini slices back to the skillet.
Add plenty of the pasta water and heat the zucchini pasta. Continue adding water until the pasta is creamy and saucey and turns a beautiful light green color. Taste and adjust seasoning with salt, pepper, and lemon.
That’s it. The pasta is now ready. Of course, I like topping it with cashews and parmesan cheese, but topping it with chopped fresh mint or basil is also a really nice touch.
Should I use spaghetti?
No, it’s not!
I love making this dish with spaghetti or fettuccine, but most of the pasta alla nerano recipes I’ve seen call for a long pasta shape.
However, when I tried making pasta with penne and fusilli, I can confirm that both worked well.
If you follow a gluten-free diet, you can also use gluten-free pasta in the recipe.
meal preparation and storage
Leftover vegan zucchini pasta can be stored in an airtight container in the refrigerator for several days. Makes enough for about 3 to 4 people.
That said, this is one of the few of my recipes that isn’t really meal prep friendly. I think pasta tastes best when it’s freshly boiled and has the best texture.
If you have a chance to make it, share it, and enjoy it right away, please do.
Light and creamy vegan zucchini pasta
author –
yield: 4 for one person
Bring a large pot of salted water to a boil.
Trim the zucchini and cut it crosswise into thin (1/16 inch / 2 mm) rounds.
While the water is boiling, heat the olives in a large, wide skillet over medium-high heat. Add the garlic cloves to the oil and sizzle in the oil for 3 to 5 minutes or until lightly browned. This will infuse the garlic flavor into the oil. Remove the cloves from the oil and set aside.
Add the zucchini slices to the skillet in a single layer. Fry the slices in the skillet until browned all over, about 4 minutes per side, turning each slice. When the slices are nicely browned but not burnt, transfer to a large plate or platter lined with paper towels and season liberally with salt and freshly ground pepper. Repeat this process with all remaining zucchini slices.
When the pasta water comes to a boil, add the spaghetti. Boil spaghetti according to package directions until desired texture. Reserve 1 1/4 cups/300ml of the pasta cooking water.
Transfer 3/4 cup cooked zucchini, 1/2 cup/120ml pasta cooking water, reserved garlic, and lemon juice to a blender and blend until smooth.
Add all the cooked spaghetti, blended sauce, and remaining cooked zucchini slices to the skillet and mix the ingredients together. Add as much of the remaining pasta water as needed until the pasta dish is coated with a light, creamy sauce. Taste the spaghetti and add salt, freshly ground black pepper, and freshly squeezed lemon juice to taste.
Divide the cooked pasta between plates or bowls. Top each portion with cashew parmesan or chopped herbs, if desired. serve.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Much has been written about Italian cuisine, especially pasta recipes, which are characterized by how simple they are.
Simple, fresh, quality ingredients. It’s simple, but you’ll get happy results.
I think this vegan zucchini pasta is a perfect example. Perhaps Mr. Tucci would agree. And in any case, I hope you agree.
Shit
