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+ servings

Creamy Zucchini Spaghetti

Servings 2 people


  • 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


  • 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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