Looking for a new comfort food favorite? Turn an abundance of zucchini into a surprisingly creamy pasta sauce that celebrates the versatility of this humble vegetable. Spaghetti alla Nerano is a creamy zucchini pasta that is one of actor Stanley Tucci’s favorites!
What is Spaghetti alla Nerano?
Hailing from the Amalfi Coast, the original Spaghetti alla Nerano dish uses a good deal of oil to pan-fry the zucchini, not to mention the amount of cheese folded in, but this version takes a lighter, healthier approach. It’s easy to achieve a velvety texture from the zucchini alone, creating an entree that’s both comforting and fresh.
Plant-Based Protein Add-Ins for Creamy Zucchini Pasta
Easily boost the protein in this meal by using bean-based spaghetti noodles. You can also top it with grilled tofu or tempeh, or pair it with a chickpea or lentil salad on the side.
Other whole food plant-based recipes you might like:
- Vegan Minestrone Primavera Soup
- Hassle-Free Hasselback Zucchini
- Easy Vegan Spinach Lasagna
- Romesco Sauce, Dip, or Spread
- Loaded Vegan Pita Pizzas with Oil-Free Cheese
Vegan Spaghetti alla Nerano (Creamy Zucchini Pasta)
Ingredients
- 2 pounds zucchini
- 12 ounces whole wheat spaghetti or gluten-free
- 3/4-1 cup reserved pasta water
- 4 cloves garlic minced
- 1/4 cup nutritional yeast
- 2 tablespoons capers rinsed and drained
- 1/2 cup fresh basil thinly sliced
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 400℉ degrees and line a baking sheet with parchment paper.
- Slice the zucchini into ¼-inch rounds and arrange them in an even layer on the prepared baking sheet. Roast for 30 minutes, until lightly browned and fork tender.
- Meanwhile, cook the pasta in boiling water until al dente, according to the instructions on the package. Drain but reserve the pasta water.
- In a medium saucepan, add the garlic along with a splash of pasta water. Sauté for 2 – 3 minutes, until aromatic, then add half of the cooked zucchini. Roughly mash the zucchini with a spatula or sturdy spoon against the side of the pan and add more pasta water to create a chunky zucchini sauce. Fold in the nutritional yeast and capers, cooking for another 2 – 3 minutes.
- Turn off the heat and add the cooked pasta, basil, the remaining zucchini, and ground black pepper. Toss gently to combine, adding more pasta water as needed to reach your desired consistency. Divide between plates and enjoy hot!
Notes
Nutrition
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I have a question about cooking the pasta. Your recipe says to cook the pasta according to the instructions on the package. Should I omit the salt that the package’s instructions call for?
Great insights! I really enjoyed how you explained this topic clearly and simply.
I do not like nutritional yeast OR Tofu. These two ingredients are major staples in PB recipes. What substitutions can you provide? THANK YOU!!
Love this post! Especially the part about staying consistent—so true.
Awesome tips! I’ll definitely try some of these ideas.