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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.

Closeup of the Zucchini Pasta in the casserole dish.

If you follow along, you know whenever it comes to zucchini recipes I have the most amazing ideas like my Zucchini Parmesan, the Zucchini CasseroleZucchini 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.

Ingredients for this Zucchini Pasta recipe are assembled in small bowls on a wooden board.

Vegan sausage, onions, zucchini, and mushrooms are fried in a pan, then mixed with tomato sauce and cream cheese.

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.

Side by side view of the sauce for the sauce being mixed with the precooked pasta.

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

Zucchini Pasta is transferred from the pan to a casserole dish.

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.

Showing the Zucchini Pasta covered with vegan cheese before and after baking.

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. 

A portion of the Zucchini Pasta is lifted from the casserole.

Other great recipes to try

Collage of two pictures of the Zucchini Pasta with recipe title text.

Give this Zucchini Pasta a go, and share you remakes with on Instagram or Facebook.

Cheers, Florian.

Closeup of the Zucchini Pasta in the casserole dish.

Zucchini Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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

  1. Preheat oven to 390°F and set a 8x11 inch casserole aside.
  2. 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.
  3. Now add tomato sauce, cream cheese and add a pinch of salt and pepper. Mix all and cook for 2 minutes more.
  4. 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 cups
Amount Per Serving: Calories: 480Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 231mgCarbohydrates: 43gFiber: 4gSugar: 2gProtein: 11g
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