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One Tray Creamy Zucchini Pasta Recipe

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This One Tray Creamy Zucchini Pasta is a delicious, easy-to-make vegan dish featuring roasted zucchini, red onion, and garlic combined with a creamy sauce made from vegan cream cheese and vegan Parmesan cheese. The roasted vegetables provide a depth of flavor while the lemon zest adds a fresh, zesty finish. Perfect for a quick weeknight dinner, this recipe is prepared mainly in the oven and blended to create a rich, satisfying pasta.

Ingredients

Vegetables

  • 1 large zucchini, sliced (or 2 medium zucchinis)
  • 1 red onion, sliced (or 2 shallots)
  • 1 whole head of garlic, top sliced off

Pasta & Sauce

  • 8.8 oz (250g) pasta of your choice
  • 1/2 cup vegan cream cheese (120 ml)
  • 1/4 cup vegan Parmesan cheese (60 ml)
  • 1/2 cup reserved pasta water (120 ml)

Seasonings & Garnish

  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon Italian herbs (5 ml)
  • Salt and pepper to taste
  • Fresh basil, chopped (for garnish and blending)
  • Lemon zest from 1 lemon (for garnish)

Instructions

  1. Prepare the Vegetables: On a baking tray, add the sliced zucchini and red onion (or shallots). Drizzle with olive oil and sprinkle with Italian herbs, salt, and pepper. Toss everything to coat evenly. Place the whole head of garlic, with the top sliced off, on the tray. Add dollops of vegan cream cheese around the vegetables. Cover the tray with aluminum foil.
  2. Bake the Vegetables: Preheat the oven to 400°F (200°C). Bake the covered tray for about 25-30 minutes, until the vegetables are tender, slightly caramelized, and the garlic is soft.
  3. Cook the Pasta: While the vegetables roast, cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta thoroughly.
  4. Prepare the Creamy Sauce: Once the roasted vegetables and garlic are done, remove the tray from the oven. Squeeze the softened garlic cloves out of the head into a blender. Add the roasted zucchini, red onion, vegan cream cheese, vegan Parmesan cheese, and fresh basil to the blender. Pour in some reserved pasta water and blend until smooth and creamy. Adjust consistency by adding more pasta water if needed. Season the sauce with salt and pepper to taste.
  5. Combine Everything: Add the drained pasta directly to the baking tray. Pour the creamy blended sauce over the pasta and gently mix well to combine all the ingredients.
  6. Serve: Serve the pasta hot, garnished generously with fresh basil and lemon zest for a fresh, vibrant finish.

Notes

  • You can use any pasta variety you prefer, such as penne, fusilli, or spaghetti.
  • If you prefer a richer sauce, add extra vegan cream cheese or vegan butter.
  • For added protein, consider adding cooked chickpeas or vegan sausage on the side.
  • Make sure not to overcook the pasta—al dente texture pairs best with this creamy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop with a splash of water or pasta water to loosen the sauce if needed.

Find it online: https://cookedbysarah.com/one-tray-creamy-zucchini-pasta-recipe/