Creamy Zucchini Alfredo

zucchini alfredo in white bowl on marble background

Creamy Zucchini Alfredo

Pour this Creamy Vegan Alfredo Sauce with Zucchini over your favorite pasta for a hearty, cozy meal that'll keep you feeling satisfied all evening long. Vegan, Nut-Free, Gluten-Free option.

Course Main

Cuisine American

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 1423kcal

Author Caitlin Shoemaker

Ingredients

8 ounces pasta of choice
1/2 tablespoon + 1/2 teaspoon kosher salt divided
1 tablespoon vegan butter or oil
2 zucchini divided
1/2 yellow onion diced
3 cloves garlic minced
1 teaspoon nutritional yeast
1 tablespoon fresh lemon juice
1/3 cup hemp hearts or soaked raw cashews
2/3 cup pasta water see instructions
black pepper to taste

US Customary - Metric

Instructions

Prep: Use a vegetable peeler to peel all of the green outer layer off of one zucchini, then finely dice it. Take the other zucchini and finely grate or julienne it; set both aside, separately.
Cook the Pasta: Bring a large pot of salted water to a boil with 1/2 tablespoon of kosher salt. Once boiling, add the pasta and cook until al dente, according to package directions. When there is 1 minute left of cook time, (1) carefully remove 2/3 cup of the pasta water and set aside, then (2) add the julienned zucchini and cook for the remaining minute, to blanch it. Drain with a fine metal sieve and set aside.
Aromatics: In the meantime, melt the butter in a large sauté pan over medium heat. Add the onion and zucchini and sauté for 10 minutes, until the zucchini is translucent. Add the garlic and sauté for an additional 1 to 2 minutes, then remove from the heat.
Blend: Carefully transfer the sautéed zucchini and onion mixture to a blender along with the reserved pasta water, nutritional yeast, lemon juice, hemp hearts or cashews, and remaining 1/2 teaspoon of salt. Blend on high for 45 to 60 seconds, until a smooth sauce forms.
Combine: Return the blended sauce to the same pan over medium-low heat, then add in the cooked pasta and zucchini and mix well. Season with additional salt and pepper to taste.
Serve & Store: Divide among plates and serve warm; store leftovers in the refrigerator in a sealed container for up to 5 days.

Notes

Hemp Hearts vs Cashews: this recipe tastes great with either option! Hemp hearts will leave small colored flecks in the sauce, while cashews create a solid white sauce.
Gluten-Free: use gluten-free pasta instead of wheat-based pasta

Nutrition