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Creamy Zucchini Pasta

Updated July 3, 2025 / By Holly Erickson & Natalie Mortimer

Creamy zucchini pasta is our latest favorite way to use up our annual backyard squash deluge.

Creamy Zucchini Pasta Sauce with pasta in a bowl with basil.

Creamy Zucchini Pasta—It’s Like Alfredo Sauce, But Slightly More Virtuous

A big bowl of this silky, rich pasta—nope, we don’t mean zoodles! We mean real, carb-o-licious pasta—is really hard to beat. It’s the perfect thing for zucchini season! When the weather is starting to turn and you’re ready for a warming dinner, and at the same time, your (or your neighbor’s) garden boxes are overflowing with too many zucchinis, this creamy zucchini pasta recipe is exactly what you need in your back pocket. We dress up a basic cream sauce with plenty of garlic, Parmesan and fresh basil, making it full of flavors both bright and herbaceous and salty and sharp. If you’ve ever made a cream sauce or alfredo sauce from scratch before, the process for making this will be familiar. And if you’re new to making homemade cream sauce, no worries! It’s not hard to do, and we will walk you through it. For a finger-friendly zuke experience, try our Fried Zucchini

zucchini in a bowl, pasta noodles, cream, salt, parmesan, pepper, basil and garlic ingredients
zucchini, cream, salt, parmesan, pepper, basil and garlic in a pot for creamy pasta sauce
zucchini, cream, salt, parmesan, pepper, basil and garlic in a pot for creamy pasta sauce
zucchini, cream, salt, parmesan, pepper, basil and garlic in a pot for creamy pasta sauce

A Simple Zucchini Pasta With Cream Sauce In Just Seven Ingredients

If you’ve got even the most bare-bones pantry—olive oil, salt, pepper, dried pasta—you’re almost halfway to making this super easy creamy pasta recipe. If you’ve got a generous garden (or a generous neighbor) and have easy access to lots of fresh basil and zucchini, you might even be closer than halfway. In addition to the most basic pantry ingredients, here’s what you’ll need deliciously creamy zucchini pasta:

  • Zucchini
  • Shallots
  • Fresh garlic
  • Parmesan
  • Basil leaves
  • Heavy cream
creamy zucchini sauce in a pot with parmesan cheese
creamy pasta sauce in a pot with pasta noodles

How To Make Creamy Pasta with Zucchini

Unlike an alfredo sauce, this creamy pasta sauce relies only on heavy cream and a little pasta cooking water to make it creamy and help it cling to the pasta—there’s no butter in sight! If you’ve never used pasta cooking water in a recipe before, welcome to the world of deliciously silky sauces that cling to pasta just like they’re supposed to! The starch that comes out of the pasta while it cooks gives the pasta cooking water magical creamy sauce-making powers, and using it is a classic trick! Don’t forget to salt your pasta water, too—that’ll make the pasta cooking water even more magical. Here’s how to make this lovely pasta dinner:

  1. Sauté the zucchini, shallots and, after a couple of minutes, the garlic.
  2. Pour in the heavy cream, basil leaves, salt and pepper.
  3. Bring the cream sauce to a very gentle simmer—you never want to boil cream—for about 5 minutes.
  4. Boil the pasta of your choosing—we love to use spaghetti, fusilli or bucatini for this recipe—but don’t forget to save a scoop of the pasta water before you drain it!
  5. Add the pasta water to the zucchini cream sauce and blend!
  6. Zucchini cream sauce + parmesan cheese + pasta = dinner is done! Toss it all together, top with more Parm, and eat up!
creamy zucchini pasta sauce with spiral pasta in a bowl with parmesan cheese and fresh basil.

More Ways To Use Up Extra Zucchini

It can feel overwhelming when all of your zucchini is suddenly ready for harvest at the same time. But trust us, it’s a good problem to have! Here are a few of our favorite ways to use up zucchini:

Tools You’ll Need

creamy zucchini pasta sauce with spiral pasta in a bowl with parmesan cheese and fresh basil.
creamy zucchini pasta sauce with spiral pasta in a bowl with parmesan cheese and fresh basil.

Zucchini Bucatini? Zucchini Fettuccine? Zucchini Linguine?

Or all of the above? With a pasta sauce this good, you can’t go wrong. If you make this creamy zucchini pasta recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Creamy Zucchini Pasta Recipe

  • Serves:  6
  • Prep Time:  8 min
  • Cook Time:  20 min
  • Calories:  555

Description

Creamy zucchini pasta is our latest favorite way to use up our annual backyard squash deluge.

Ingredients

  • ¼ cup extra-virgin olive oil
  • 3 cups diced zucchini, from (2-3 medium)
  • 2 medium shallots, siced (about 1 cup)
  • 1 tablespoon minced garlic
  • 1 pound long pasta, such as spaghetti fusilli or bucatini
  • ½ cup pasta water
  • 1 cup heavy cream
  • 20 basil leaves
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • ¾ cup grated Parmesan cheese, plus more for serving

Method

  1. Bring a large pot of salted water to a boil.

  2. Heat the olive oil in a medium saucepan, over medium heat.

  3. Add the zucchini and shallots and cook until softened, about 8-10 minutes. Add the garlic and cook until fragrant, 1 more minute.

  4. Add the pasta to the water and cook until al dente, according to the package instructions, about 8-10 minutes.

  5. Meanwhile, stir the heavy cream, basil leaves, salt, pepper and parmesan cheese into the zucchini mixture. Bring to a simmer and cook, stirring until the sauce has thickened, about 5 minutes.

  6. Add ½ cup of the pasta water to the zucchini sauce. Drain the noodles. Using an immersion blender, blend the sauce until mostly smooth. Alternatively, let the zucchini mixture cool slightly and transfer it to a high speed blender, blend on high until mostly smooth. Season with salt to taste.

  7. Add the noodles to the pot with the sauce and toss to coat. Serve topped with parmesan and pepper.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 555
  • Protein 15 g
  • Carbohydrates 63 g
  • Total Fat 29 g
  • Dietary Fiber 4 g
  • Cholesterol 63 mg
  • Sodium 212 mg
  • Total Sugars 4 g

Creamy Zucchini Pasta

Questions & Reviews

Rated 5 stars by 39 readers

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  • B

    Can you make this sauce ahead and reheat? Like a day before or earlier in the day? I’m hosting and would like to make this but don’t want to be at the stove blending sauce while hosting. Thanks!

    Absolutely, just heat on low stirring constantly to avoid curdling. Hope you enjoy!

  • Ashley

    Can I use cottage cheese instead of heavy cream and add a bit more pasta water?

    We haven't tried this to vouch for it but you could certainly give it a try.

  • Katie

    We love this recipe!! What’s the best way to reheat leftovers?

    Covered in the microwave or in a pan over medium-low heat, stirring occasionally until hot.

  • Emily

    Could this sauce be frozen for future use?

    Sure!

  • Monica

    I have leftover sauce, can I freeze it?

    It should be ok to freeze.

  • Amanda

    It doesn’t look like you used any of the pasta options listed on this recipe in the dish. What kind did you use? It looks yummy! Thanks!

    We used Fussili! Hope you enjoy Amanda!

  • Janet

    Has anyone tried this using evaporated milk?

    We have not tested that.

  • Crystal

    If you wanted to add a protein, what would you add?

    Chicken goes wonderfully! You could grill it to have on the side or even just throw some shredded rotisserie in with the pasta. Hope you enjoy Crystal!

  • Maritza

    I've had to use dairy free heavy cream in the past in other recipes due to my daughter's food allergy but my sauce isn't as creamy. It's still good but if I wanted to make it creamier should I add more dairy free heavy cream or omit the pasta water?

    Probably omit the pasta water. You don't want to water down the flavor my using too much cream. Hope you enjoy.

  • Samantha

    Can you freeze this sauce?

    We haven't tried it but it should work ok. We recommend fully thawing before reheating and reheating slowly.

  • Jenn

    10 outta 10! And 100% kid approved, even with the zucchini! Made as a side with a grilled steak and a simple caprese salad. Delish!

    Thanks Jenn, we are so glad your family loved it!

  • Miss

    super yummy and filling. i used half and half instead of heavy cream and it was suprisingly pleasent and light compared to most alfredo sauces. i also didnt have basil so i used dried thyme. yummy

    Thanks, we are so glad you loved it! So happy your subs worked out well for you!

  • Savanna

    I never leave recipe reviews but this is so good and easy to make. The sauce didnt thicken for me so I added a little bit of flour mixed with cold water and its perfect

    Thanks Savana, we are so glad you loved it!

  • Emma

    Delicious and easy!!!

    Thanks Emma, we are so glad you loved it!

  • Tracey

    This was awesome- I could eat the whole recipe!!!

    Thanks Tracey, so glad you loved it!

  • Sarah

    This was delicious and is in our regular meal rotation.

    Thanks Sarah, so glad you loved it! We are so excited to hear it made meal rotation!

  • Rachel

    Loved this dish, and so did our daughter who is not only picky, but also has feeding difficulties! You could even serve some grilled chicken over it to add protein. Will definitely be making this a rotating meal now!

    Thanks Rachel, so glad you loved it! SO happy to hear your daughter loved it and that it made rotation, woo!

  • Andrea

    Loved this recipe. It can easily be made vegan, as well! We have been trying to be a little more health conscious lately, so instead of using the heavy cream, I added some veggie stock in to let that reduce with the pasta water. I put the zucchini mixture into the blender and added a package of silken tofu as well as some of nutritional yeast and some nondairy parm cheese (I measured with my heart). Once it was all blended up, it still created a lovely smooth sauce that coated the noodles well and was super delicious!

    Glad you enjoyed it Andrea and love to hear how you made it your own!

  • Eva

    Perfect!! I used 1/2 cup cottage cheese and 1/2 cup milk as I was out of heavy cream and it was still just delicious!!! Extra garlic and parmesan never hurts either

    Thanks EVa, we are so glad you loved it!

  • Emily

    We served this with sautéed mushrooms, garlic and cherry tomatoes on top and it was fantastic.

    Thanks Emily, so glad you loved it!