There’s no cream in this creamy pasta recipe. Instead, the roasted zucchini creates a delicious, creamy zucchini pasta sauce. Perfect as a meatless main dish or as a side with your favorite protein!
Ingredients
- 1 medium onion, cut 1/2-inch
- 6 cloves garlic, smashed
- 24 ounces zucchini, skin on cut in 1/4-inch slices (from 3 to 4 medium)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/2 cup parmesan cheese, fresh grated
- 1 pound pasta, such as cavatappi, fusilli or rigatoni
Directions
- Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.
- Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.
- Drain the pasta reserving some of the water and return to the pot.
- Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
- Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.
- Top with fresh black pepper and serve with Parmesan cheese, if desired.
