Pasta with Creamy Zucchini Sauce
This pasta dish boasts a rich, creamy texture without any cream! The secret lies in the roasted zucchini, which transforms into a velvety sauce that delights the palate. It serves wonderfully as a satisfying meatless entrée or as a delightful accompaniment to your choice of protein.
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Ingredients
- 1 medium onion
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/2 cup parmesan cheese
- 1 pound pasta
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic
- 24 ounces zucchini
Equipment Needed
- high speed blender
Instructions
- 1
Combine the zucchini with minced garlic, chopped onion, olive oil, salt, and pepper in a bowl. Spread the mixture evenly on a baking sheet. Roast in a preheated oven at 425°F for approximately 25 minutes, or until the vegetables are tender and have developed a golden-brown color, stirring halfway through the cooking time.
- 2
In the meantime, fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, introduce the pasta and cook it according to the instructions on the package until it reaches an al dente texture.
- 3
After cooking, drain the pasta, making sure to reserve a small amount of the cooking water, then return the pasta to the pot.
- 4
Once the vegetables are roasted, take them out of the oven and place them into a blender. Incorporate the Parmesan cheese and broth, then blend until you achieve a smooth consistency.
- 5
Combine the creamy zucchini sauce with the pasta, adding the reserved pasta water gradually to achieve your preferred sauce consistency.
- 6
Finish with a sprinkle of freshly cracked black pepper and serve with additional Parmesan cheese on the side, if you like.
Nutrition Information
Notes & Tips
- Makes 9 cups