Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

This easy potato soup is made in just one pot and is so simple to make.

This delicious vegetarian soup is so creamy and comforting, plus you’ll never guess what secret ingredient I use to thicken it up!

When soup season comes, I just love hunkering down with a big bowl of this baked potato soup or my chicken noodle soup. Soups are one of my favorite meals to make and eat, and this soup is full of flavor and is so rich.

You’ll never guess that this extra creamy soup doesn’t actually have any cream in it! Instead of adding cream or flour to thicken the soup, I’ve used a base of white beans. This will make your soup extra thick and also add some plant protein!

Why you’ll love this creamy potato soup

• It takes just 40 minutes to make this soup!
• You can easily make this soup vegan or dairy free by using vegan cheese and vegetable broth.
• This soup basically tastes like a baked potato as a soup!
• It’s perfect for meal prep as you can keep it in the fridge for a few days, all you need to do is add a splash of broth and heat it up.

Ingredients Needed

• Navy or Cannellini Beans: most potato soups use a base of cream or flour to thicken up the soup. I’ve used white beans instead which will make your soup just as creamy but add a protein boost!
• Potatoes: I recommend using Yukon Gold (or yellow potatoes) for the best flavour and texture as they’re so buttery.
• Broth: if you’re vegetarian or vegan, be sure to use vegetable broth instead of chicken broth.
• White Cheddar Cheese: wouldn’t be baked potato soup without some cheese! If you’re vegan make sure to use vegan shredded cheese.
• Chives: I love topping my soup with some minced chives but this is optional.

Step by Step Process to make this soup

Step 1: In a large soup pot, add the olive oil over medium heat. Add the diced onions and cook until soft, about 5-7 minutes.

Step 2: Add the minced garlic, dried thyme, coarse salt, some ground pepper and a pinch of chili flakes. Stir and cook for another 2 minutes.

Step 3: Add the peeled potatoes, beans, and broth. Stir and bring the soup to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 20-25 minutes. The potatoes should be soft and can be easily pierced with a fork.

Step 4: Remove the pot from the heat.

Step 5: Use a hand blender to blend the soup. You could also use a stand blender, just transfer 2 cups at a time to your blender and blend until smooth. Adjust the seasoning to taste. Stir in one cup of shredded white cheddar cheese.

Step 6: Serve the soup in bowls and top with minced chives, more shredded cheese and crushed ruffle sour cream and onions chips. Enjoy!

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Creamy Potato Soup

This Creamy Potato Soup recipe is easy to make, delicious and creamy (without cream) and topped with chives, cheddar and ruffle chips!

Course Soup

Cuisine American

Keyword potato, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• pinch ground pepper
• pinch chili flakes
• 1 navy or cannellini beans (drained and rinsed)
• 4 cups chopped yellow potatoes, peeled (about 4 medium potatoes)
• 6 cups vegetable or chicken broth
• 1 cup shredded white cheddar cheese plus more for garnish
• Minced chives, Sour cream or plain ruffle chips for garnish

Instructions

• In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes.
• To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes.
• Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender.
• Remove the pot from the heat.
• Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper and then stir in 1 cup of shredded white cheddar. If you like the soup less thick, add a bit more broth and stir to combine.
• Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!

Notes

• Store in the fridge for up to 2 days. You can make it Friday for weekend lunches!
• A quick note when you go to reheat the soup, since it's quite thick, add a splash of broth or water and then reheat on medium-low.

FAQ

What is the thickener in potato soup?
Traditionally it is thickened with cream or flour. For this soup I haven’t added cream or flour, and instead have used white beans to create a thick and creamy base.

How do I add flavor to bland potato soup?
It’s all in the seasonings! I’ve given you a guideline for seasoning the soup but make sure you taste and adjust the seasonings according to your taste.

Which potatoes are best for soup?
I prefer to use Yukon Gold, or yellow potatoes, as they are buttery and full of flavor.

How do I know when the soup is ready to be blended?
Once the potatoes are soft enough to be easily pierced with a fork and tender, then you can blend the soup.

Expert Tips

• To make this soup vegan be sure to use vegetable broth and vegan cheese.
• When reheating the soup you’ll need to add a splash of broth or water as it will be quite thick once it has cooled completely. Add the broth and then reheat on medium-low heat.
• Prefer a soup with a bit more texture? Puree the soup a bit less to your desired consistency!
• Get that baked potato flavor by topping the finished soup with minced chives and crushed ruffle sour cream and onion chips!

Storage & Freezing

Once the soup has completely cooled you can store in airtight containers in the fridge for up to 2 days. When ready to eat, add a splash of broth or water and reheat over medium-low heat.

More cozy soups to love from the blog

Simple Potato Leek Soup

Healthyish Broccoli Cheddar Soup

One Pot Creamy Tortellini Soup

Roasted Butternut Squash and Apple Soup

Until the next cooking adventure,
Jess

The post The Best Creamy Potato Soup appeared first on Cooking in my Genes.