Creamy Zucchini Pasta


10 minutes


20 minutes

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.


8 oz. pasta (such as penne, shells, bow tie pasta) 1 ½ tbsp. olive oil 1 lb. zucchini, sliced thinly into half circles (or summer squash) 12 oz. cherry tomatoes, cut in half 3 garlic cloves, minced ¾ tsp. sea salt or to taste ¼ tsp. pepper or to taste ⅛ tsp. red pepper flakes or to taste ½ cup full-fat coconut milk ¼ cup chopped parsley

Step 1

Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.

Step 2

In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).

Step 3

Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).

Step 4

At this point add coconut milk and parsley. Let simmer for 1 minute.

Step 5

Finally, add the pasta and stir well. Serve immediately.


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