Try this Zucchini Basil Pasta — it tastes like pesto but packs in a full cup of veggies. Creamy, herb-forward, and easy to make, kids and adults will both love it.
If you love pasta, check out my collection of 12 Pastas for Every Mood on the blog.
I like adding vegetables into my pasta sauces whenever I can. My Carrot Pasta regularly appears on the meal plan because it’s creamy, flavorful, and wholesome. This Zucchini Basil Pasta is another favorite — the sauce combines zucchini and basil in equal parts for a pesto-like freshness, with a touch of tomato to round the flavor out. It’s quick, simple, and very kid-friendly.
- This recipe is ready in under 30 minutes.
- It’s highly customizable — add extra vegetables or a protein to make it heartier.
- It helps make vegetables more appealing to kids.
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- Richa’s Top Tricks
- Frequently Asked Questions
- More Creamy Pastas Recipes
Richa’s Top Tricks
- Reserve ½ cup of the pasta cooking water — the starchy water helps bind and thicken the sauce.
- Cook the zucchini and tomatoes until very soft and breaking down for a smooth, silky sauce.
- If you want to add other chopped vegetables, sauté them first before adding the blended sauce. You can blend greens like spinach into the sauce or add them sautéed — adapt as you like.
- Cream is optional but adds richness and a bit of healthy fat; a small splash goes a long way.
- I used elbow macaroni because it holds sauce well, but any short pasta or even spaghetti will work.
Frequently Asked Questions
Sautéed bell peppers, mushrooms, broccoli, or baby corn work well added to the sauce. You can also blend spinach into the sauce, though it will change the flavor slightly — I recommend sautéing greens with the other veggies if you prefer a milder taste.
Add extra vegetables and a protein such as grilled chicken, prawns, or bacon to make the meal more filling. It’s also a great way to use up leftovers from the fridge.
The pasta is best fresh but can be kept in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or cream to bring the sauce back to life.
When you need a quick, satisfying meal, let this Zucchini Basil Pasta save the day.
Zucchini Basil Pasta
Ingredients
For the sauce:
- 2 tablespoons olive oil + 1 teaspoon
- 1.5 tsp chopped garlic
- ¼ cup chopped onion
- 1 cup zucchini (about half a zucchini, ~100 g)
- 4 small tomatoes (approx. 270 g)
- ¼ tsp Italian seasoning
- ¾ tsp salt
- ½ tsp sugar
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons cream (optional)
For the pasta:
- 1 cup elbow macaroni
- 1 teaspoon butter
Instructions
- Cook the pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water, drain, then mix butter into the drained pasta and set aside.
- To make the sauce, heat the olive oil in a pan and add the garlic and onions. Cook on low for 3–4 minutes until the onions are soft.
- Add the zucchini, tomatoes, Italian seasoning, salt, and sugar. Stir, cover, and cook for 10–12 minutes until the zucchini and tomatoes are very soft and breaking down.
- Allow the mixture to cool slightly, then transfer to a blender with the basil leaves. Blend until smooth — it will have a pesto-like aroma.
- Heat 1 teaspoon olive oil in the pan, pour in the blended sauce, and add the reserved pasta water. Bring to a gentle simmer, then add the cooked pasta and toss to coat. Stir in the cream if using, then remove from heat.
- Serve hot with grated parmesan if desired.
Nutrition
This article was written by Navya Khetarpal.
More Creamy Pastas Recipes
- Chicken Florentine
- Creamy Pumpkin Sausage Mac and Cheese
- Pasta in Jalapeno Pesto