Zucchini Pasta is the ultimate comfort food made with pasta, vegan sausage crumbles, of course zucchinis, mushrooms – all covered in a simple tomato sauce and baked to cheesy perfection. It is a great way to use your vegetables to make an amazing casserole. Everyone will love this because it seriously tastes so good.
If you follow along, you know whenever it comes to zucchini recipes I have the most amazing ideas like my Zucchini Parmesan, the Zucchini Casserole, Zucchini Fritters, or the Zucchini Lasagna.
You know I like to add a lot of flavor combined with other fresh ingredients that make everything even more delicious.
Why you need to try this Zucchini Pasta
I tell you it tastes even better than you can ever imagine, yum.
Zucchinis and mushrooms are here for a great texture.
Pantry staples like tomato sauce make it easy: you already have all ingredients for the Zucchini Pasta on hand.
Any pasta is great, because you just add your leftover pasta and get an amazing result any time.
Step by step pictures for your convenience: I’ll share all my recipe highlights.
What you need for this Zucchini Pasta recipe
- Pasta
- Olive oil
- Garlic
- Tomato sauce
- Vegan cream cheese
- Onions
- Red pepper flakes
- Vegan sausage
- Zucchini
- Mushrooms
- Vegan mozzarella
How to make Zucchini Pasta
Preheat oven to 390°F and set a 8×11 inch casserole aside.
Heat olive oil in a large skillet. Add diced onions, garlic, zucchinis, sausage, mushrooms, and red pepper flakes. Fry everything for about 5 minutes. Make sure that any excess liquid has cooked off.
Now add tomato sauce, cream cheese and add a pinch of salt and pepper. Mix all and cook for 2 minutes more.
Finally mix pasta with sauce add to your casserole, sprinkle with mozzarella. Bake for 15 minutes. Serve the Zucchini Pasta on plates or bowls.
Tips and tricks
Leftovers will last for 4 days in the fridge. Frozen the Zucchini Pasta will last for around 3 months.
This is a great dish with works well with many different sauces as well. If you prefer more spicy you can use my Arrabbiata Sauce for example.
Or if you like it more creamy, try my Alfredo Sauce, or the Puttanesca Sauce for something more hearty.
Other great recipes to try
Give this Zucchini Pasta a go, and share you remakes with on Instagram or Facebook.
Cheers, Florian.
Zucchini Pasta
Zucchini Pasta is the ultimate comfort food made with pasta, vegan sausage crumbles, of course zucchinis, mushrooms - all covered in a simple tomato sauce and baked to cheesy perfection. It is a great way to use your vegetables to make an amazing casserole. Everyone will love this because it seriously tastes so good.
Ingredients
- 3 cups pasta cooked, use gf if prefered
- 2 Tbsp olive oil
- 5 oz mushrooms, sliced
- 1 medium zucchini, chopped
- 2 vegan sausages, chopped
- 3 cloves garlic, minced
- 1/3 cup onions chopped
- 10 oz tomato sauce
- 7 oz vegan cream cheese
- 2 tsp red pepper flakes
- 1/2 cup vegan mozzarella, shredded
- salt, pepper to taste
Instructions
- Preheat oven to 390°F and set a 8x11 inch casserole aside.
- Heat olive oil in a large skillet. Add diced onions, garlic, zucchinis, sausage, mushrooms, and red pepper flakes. Fry everything for about 5 minutes. Make sure that any excess liquid has cooked off.
- Now add tomato sauce, cream cheese and add a pinch of salt and pepper. Mix all and cook for 2 minutes more.
- Finally mix pasta with sauce add to your casserole, sprinkle with mozzarella. Bake for 15 minutes. Serve on plates or bowls.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 480Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 231mgCarbohydrates: 43gFiber: 4gSugar: 2gProtein: 11g