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My husband and I watched CNN’s new travel porn show, Stanley Tucci: Searching for Italy. We were immediately swept back to our favorite place on earth, though, tbh, I’ve never been to Southern Italy. Still, just hearing people speak Italian against the backdrop of the Amalfi Coast had me immediately hooked. Easily the most memorable […]

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Creamy Zucchini Spaghetti

Food

My husband and I watched CNN’s new travel porn show, Stanley Tucci: Searching for Italy. We were immediately swept back to our favorite place on earth, though, tbh, I’ve never been to Southern Italy. Still, just hearing people speak Italian against the backdrop of the Amalfi Coast had me immediately hooked.

Easily the most memorable part of the premier episode was when they visited Lo Scoglio, a small restaurant in the seaside village of Marina del Cantone on Amalfi Coast. There, Tucci raved about his favorite zucchini spaghetti, spaghetti alla nerano. It sounded too good to not try veganizing, and by the time the episode closed out of its final staggeringly beautiful scene, I had it all planned out.

This morning, over breakfast, I spied a lone box of cannelini beans that my husband didn’t know where to store in the pantry (and thus, of course, just left on the counter hoping it would spirit itself to its rightful location, I guess). And I thought, well wouldn’t it be nice to incorporate a little healthy protein and fiber into this dish? So, I decided to jazz this pasta dish up with some beans.

And in so doing, I created one of the creamiest pastas I’ve ever made–no coconut milk, no non-dairy creamers, though yes, I did add a knob of butter, mostly because Tucci decries the fact that he was originally told the recipe had no butter, only to discover he’d been bamboozled. Anyhow, I highly recommend this recipe for an excellent mid-week meal. Because I opted to bake the zucchini in lieu of frying it, there’s a lot less work (and mess) involved, while you still get just as much flavor!

Creamy Zucchini Spaghetti

Servings 2 people

Ingredients
  

  • 4 zucchini
  • 3 tsp salt
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1/4 cup grated non-dairy parmesan cheese
  • 2 tbsp minced fresh parsley
  • 1 cup cannelini beans
  • 1 tsp black pepper
  • 1 tbsp vegan butter
  • 1 box spaghetti

Instructions
 

  • Preheat oven to 450° F.
  • Slice the zucchini into 1/4 inch discs and place them into a large bowl. Add 1 tsp of salt and set aside for 15 minutes.
  • After 15 minutes, squeeze the liquid out of the zucchini and place them onto a baking sheet. Do not overcrowd the sheet and make sure they are in one layer (use two sheets, if necessary). Drizzle with 2 tbsp of extra virgin olive oil.
  • Place in the oven and bake for 12 to 13 minutes. Flip and cook for 2 more minutes. Allow the zucchini to cool while you prep the rest of your ingredients.
  • Begin cooking spaghetti until al dente. In the meantime, chop up your garlic and parsley.
  • In smaller container (I used a steel pot), add 2 tbsp of the baked zucchini, 2 tbsp of cannelini beans, and 4 tbsp of the water you're cooking you're pasta in. Blend with an immersion blender to create a paste.
  • In a large sautee pan, add 1 tbsp of extra virgin olive oil over medium high heat. Add the garlic (I also added some garlic peel which I removed before adding the rest of my ingredients). Allow the garlic to cook in the oil for about 2 to 3 minutes, until the edges turn brown.
  • When the pasta is just slightly undercooked, add it to the pan with the garlic. Add in the the cooked zucchini, the zucchini + bean paste, 1 cup pasta water, the rest of the cannelini beans, the grated parmesan cheese, as well as salt and pepper, to taste. Stir everything together over low heat.
  • Remove from heat and add parsley, butter, and another drizzle of olive oil before serving.
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Recipe Rating




  1. Tasha says:

    This pasta was great. I thought the beans was genius and help make the pasta filling. I loved how the flavors blended. It was simple and quick. I will definitely make this again. Thanks for sharing this recipe!

  2. Chuck D says:

    My God you wrecked it with beans! This is why Italians hate when others destroy the cuisine.

    • the.krn.vegan@gmail.com says:

      First, what a terribly unhelpful comment. Second, I never said this was an exact replica of the Italian dish–simply that it was inspired it. Third, cannelini beans are Italian and found in many Italian dishes. Fourth, my husband, who is Italian, loved this dish and didn’t think it entailed a “destruction” of the cuisine. Fifth, many other Italians have commented how much they enjoyed this recipe on my YouTube channel. Based upon the foregoing, I invite you either to explain how anything you said is true (substantiated with evidence of the same) or just kindly bugger off.

  3. Frank Turner says:

    Hi what brand vegan butter do you like? Thanks

  4. Louise D'Amato says:

    5 stars
    My family is from this region in Italy, so I was excited to see this recipe. I love your veganized version~ especially adding my favorite beans! I can’t wait to give it a try.

    • the.krn.vegan@gmail.com says:

      That is so cool! My husband’s side of the family is from Rome! We’ve been enjoying CNN’s show very much!

    • Priya says:

      5 stars
      This was honestly the best pasta I’ve ever eaten. So glad I came across The Korean Vegan! I tried it with butter beans because I could find any cannellini beans in the shop and it was great

  5. Ann says:

    Are the cannellini beans dried and soaked or canned? Definitely going to try this !!

    • the.krn.vegan@gmail.com says:

      Hi there! I used canned beans!

    • Laura says:

      I’m making this now! Looks delish and I had everything on hand! Phew… Question: one box of spaghetti for 2 people? That’s 8 oz. of pasta per person?

      • the.krn.vegan@gmail.com says:

        Hahahaha, my husband and I are both runners, so we can devour an entire box between the both of us. Probably 4 is more normal, lol!!

  6. Catie B. says:

    Hi! Thanks for sharing! Sounds soooo yummy! I am curious what kind/brand of vegan cheeses do you prefer? Thanks!

CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.