Vegan Spaghetti alla Nerano (Creamy Zucchini Pasta)

Spaghetti-alla-Nerano, vegan, whole food plant-based, easy, healthy, oil-free

Vegan Spaghetti alla Nerano (Creamy Zucchini Pasta)

Turn an abundance of zucchini into a surprisingly creamy pasta sauce that celebrates the versatility of this humble vegetable. Hailing from the Amalfi Coast, the original 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.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 352kcal

Author: Hannah Kaminsky

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

Serving suggestion: 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.

Notes: If you forget to save the pasta water, don’t panic! You can use plain water instead or infuse a bit more savory flavor with low-sodium vegetable broth.

Nutrition