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    Home » Pasta » Fettuccine with Zucchini

    Fettuccine with Zucchini

    Dec 18, 2022 by Tania Sheff · This post may contain affiliate links

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    This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.

    close up shot Fettuccine with Zucchini

    You are going to love this Fettuccine with Zucchini. Not only is it easy to make, but it packs so much flavor. From the tender zucchini and al dente fettuccine, to the fresh seasonings and creamy roasted red pepper sauce, this pasta is so delicious.

    It's also a really versatile meal that you can tweak with add-ins and substitution, as well as serve with pretty much any side dish or a protein to make it even more filling. This recipe is simple, scrumptious, and perfect for lunch or dinner. Let's talk a little about the ingredients we'll be using to make this Fettuccine with Zucchini.

    Video Tutorial

    What you'll need

    • Fettuccine. Or any other pasta of choice.
    • Roasted Red Peppers. We'll puree half of it and chop the other half.
    • Oil. I used olive oil, but other kinds can be used instead.
    • Onion. Yellow or white.
    • Garlic. Fresh cloves are best.
    • Oregano.
    • Red Pepper Flakes. For some heat.
    • Zucchini. Or yellow squash.
    • Salt.
    • Pepper.
    • Coconut Milk.
    • Basil Leaves.

    How to make this Fettuccine with Zucchini

    1. Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.

    chopping and blending roasted peppers

    2. In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.

    cooking onions

    3. Add the garlic, oregano, and red pepper flakes, and cook for one minute.

    adding seasonings to onions

    4. At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.

    adding zucchini and roasted peppers

    5. Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.

    cooking fettuccine

    6. Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.

    adding coconut milk to zucchini

    7. Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.

    mixing pasta with zucchini sauce
    Fettuccine with Zucchini in the skillet

    Tips for the best Fettuccine with Zucchini

    • Puree only half of the peppers. Save half of the roasted red peppers to chop so they can be added to the dish as a vegetable like the zucchini. They add a pop of color and delicious flavor when whole.
    • Saute the flavor boosters first. Sauteing the onion, garlic, oregano, and red pepper flakes in oil before adding the veggies and pasta gives them a chance to release their flavor so the zucchini and pasta can absorb it.
    • Salt the pasta water. Salting the water the pasta is cooked in lets the pasta absorb that saltiness as it cooks. It's much easier to infuse it now than add it later.
    • Add the basil leaves last. Fresh herbs release their flavor readily, so it's best to add them last so the flavor doesn't cook off and it remains bright and strong.

    Add-ins and Substitutes

    • Add other vegetables. Make this dish with additional vegetables, such as mushrooms, yellow squash, broccoli, cauliflower, asparagus, or spinach.
    • Substitute another kind of pasta. Use any type of pasta you have on hand, including spaghetti, linguine, farfalle, penne, and cavatelli.
    • Make it spicier. You can add as much or as little of the red pepper flakes as you like. Make this pasta as spicy as you prefer.
    • Substitute the sauce. I love this roasted pepper sauce, but you could also use other sauces for this dish, like Vegan Mushroom Sauce, Creamy Zucchini Sauce, or use lemon juice, extra garlic, and pine nuts.

    How to Store

    Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

    What to Serve with it

    • Bread. Serve this with some toasted bread and vegan butter to enjoy and dip into the sauce. Or serve this Vegan Cornbread or Potato Flatbread.
    • Proteins. Add some protein for an extra satisfying meal, such as this Quick Maple Sriracha Tofu, Quick & Easy Chipotle Pinto Beans, or Black Bean Tacos.
    • Salad. Serve your favorite salad with this Fettucine with Zucchini, such as a Quinoa Veggie Salad, Kale Apple Salad, Chickpea Cucumber Salad, or Vegan Greek Salad.
    • Soup. Pair this pasta with a bowl of Red Lentil Soup, Cabbage Soup, Easy Lemon Lentil Soup, or Creamy Broccoli Soup.
    Fettuccine with Zucchini on a plate

    I hope you love this Fettuccine with Zucchini as much as I do. It's so delicious and satisfying, not to mention easy. Enjoy!

    More tasty vegan pasta recipes to try:

    • Vegan Fettuccine Alfredo
    • Creamy Zucchini Pasta
    • Carrot Sauce Pasta
    • Spaghetti Aglio e Olio with Spinach

    Fettuccine with Zucchini

    This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 452kcal
    Author: Tania Sheff

    Ingredients

    • 1 jar (12 oz.) roasted peppers
    • 3 tbsp. olive oil
    • 1 small onion, finely diced
    • 3 medium garlic cloves, minced
    • ½ tsp. oregano
    • ¼ tsp. red pepper flakes or to taste
    • 2 medium zucchini, cut into cubes
    • ½ tsp. sea salt or to taste
    • ¼ tsp. pepper
    • 7 oz. full-fat coconut milk
    • 1 tbsp. chopped basil leaves
    • 8 oz. fettuccine pasta or other kind

    Instructions

    • Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
    • In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.
    • Add the garlic, oregano, and red pepper flakes, and cook for one minute.
    • At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.
    • Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.
    • Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.
    • Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Add-ins and Substitutes

    • Add other vegetables. Make this dish with additional vegetables, such as mushrooms, yellow squash, broccoli, cauliflower, asparagus, or spinach.
    • Substitute another kind of pasta. Use any type of pasta you have on hand, including spaghetti, linguine, farfalle, penne, and cavatelli.
    • Make it spicier. You can add as much or as little of the red pepper flakes as you like. Make this pasta as spicy as you prefer.

    How to Store

    Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

    Nutrition

    Calories: 452kcal | Carbohydrates: 53g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1427mg | Potassium: 668mg | Fiber: 5g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 60mg | Calcium: 92mg | Iron: 4mg

    More Pasta Recipes

    • Spinach Orzo Soup
    • Creamy Zucchini Pasta
    • Vegan Pasta Salad
    • Mushroom Orzo

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