Creamy Basil Zucchini Pasta Sauce

If you don’t like tomato sauce, then this bright and creamy green pasta sauce recipe is about to be your best friend.


Servings: 6

  • 10-12 oz. Short Cut Pasta
  • 2 tbsp. Olive Oil
  • 2 cups Chopped Zucchini, about 2 large zucchini
  • 2 tbsp. Shallots, finely chopped
  • 2 Garlic Cloves, minced
  • ½ tsp. EACH: Salt + Black Pepper
  • ¼ cup Heavy Cream
  • 1 Lemon, zest and juice
  • ½ cup Fresh Basil Leaves
  • ½ cup Grated or Shredded Parmesan, or to taste


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or according to packaging. Before draining the water, remove ½ cup pasta water to be reserved.
  2. In a large skillet over medium high heat, add the olive oil. Add the chopped shallots, garlic, and zucchini. Season with the salt and black pepper. Saute until tender, about 8-10 minutes.
  3. Transfer the zucchini mixture to a food processor. Add ¼ cup pasta water and basil leaves before blending until smooth.
  4. Pour the pasta sauce back into the skillet. Stir in the grated parmesan, heavy cream, lemon zest, and lemon juice.
  5. Add the drained pasta and stir to coat in the sauce. Add more of the reserved pasta water to thin out the pasta sauce to taste.
  6. Garnish with more freshly grated parmesan and fresh basil to enjoy!