Lemon Zucchini Bucatini
This post may contain affiliate links, please see our privacy policy for details.
This Lemon Zucchini Bucatini is a simple vegan pasta dish that is creamy, loaded with veggies & 100% dairy-free!
With the end of summer near, I wanted to get in at least one more zucchini recipe. And this Lemon Zucchini Bucatini screams summer! Shredded zucchini is sautéed down until it is super soft and then it is combined with dairy-free cream, lemon juice, pesto and vegan parmesan to make the best sauce. Bucatini is tossed with the sauce and served up with lots of fresh basil. This one has fresh flavors and cozy vibes.
Step One: Prep the Zucchini
The first thing you want to do is grate the zucchini. I like to use a cheese grater, but you could also use an attachment on your food processor.
Place a kitchen towel in a bowl and place the zucchini in the towel. Sprinkle with salt and allow to sit for 5 minutes. Squeeze out as much liquid as possible.
Melt some vegan butter in a skillet over medium heat. Add the zucchini, shallot, and a pinch of salt & pepper. Lower the heat and sauté for 20 minutes, or until the veggies are super jammy.
Step Two: Boil the Pasta & Finish the Sauce
While the zucchini is cooking down, bring a large pot of water to a boil. Add the bucatini and cook until al dente – the pasta will finish cooking in the sauce.
Now, back to the sauce. Add some garlic, lemon zest, lemon juice, cream & pesto to the zucchini. Cook on low until the pasta is done.
Use tongs to transfer the pasta to the zucchini. Pour in 1 cup of pasta water & the parmesan and toss until the pasta is coated and the sauce is formed. Add in roughly torn basil and give it one more toss. Taste and adjust the seasonings as needed.
Step Three: Serve
Plate the pasta and top it with more fresh basil (because, why not) and more vegan parmesan.
The sauce is creamy, bright and fresh. The zucchini adds some sneaky veggies in there. And all of the fresh basil mixed with the pesto is to die for.
This pasta is the perfect end of summer dinner. You will love it!
Tips & Tricks
I got my non-dairy cream & pesto from Trader Joe’s. Both of these are some of my favorite products from there.
Don’t drain the pasta. Just transfer it directly from the pot with tongs.
Depending on the pesto you use, you may want to add more or less lemon juice.
Need more recipe inspo? Check these out:
Lemon Zucchini Bucatini
Ingredients
- 2 medium zucchini
- 2 tablespoons vegan butter or sub olive oil
- 1 shallot cut in half and sliced
- salt & pepper
- 3 cloves garlic minced
- 1 lemon zested & juiced
- 1/2 cup non-dairy cream I used Trader Joe's
- 2 tablespoons vegan pesto
- 1/4 cup grated vegan parmesan I used Follow Your Heart
- 8 ounces bucatini dry
- 1/2 cup basil roughly torn
Equipment
Instructions
- Use a cheese grater to grate the zucchini. Place a kitchen towel in a bowl and place the zucchini in the towel. Sprinkle with salt and allow to sit for 5 minutes. Squeeze out as much liquid as possible.
- Put a pot of water on the stove to boil.
- Melt the vegan butter in a skillet over medium heat. Add the zucchini, shallot, and a pinch of salt & pepper. Lower the heat and sauté for 20 minutes, or until the veggies are super jammy.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Add the garlic, lemon zest, lemon juice, cream & pesto to the zucchini. Cook on low until the pasta is done.
- Use tongs to transfer the pasta to the zucchini. Pour in 1 cup of pasta water & the parmesan and toss until the pasta is coated and the sauce is formed. Add in the basil and give it one more toss. Taste and adjust the seasonings as needed.
- Serve hot with extra basil and more vegan parmesan.
Video
Notes
- Inspired by Bon Appetit.
Very good, even though I always have to cut down the recipes to one person and one who does not eat much, but it was soooo delicious I made more zucchini.
Ohhhhh…I love the idea of making this with lots of zucchini and less pasta! So glad you liked it!