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Vegan Zucchini Pasta


This tasty but simple vegan zucchini pasta is all about the flavors of Spring!

In this unique but delicious zucchini pasta caramelized zucchini and leeks create a rich, almost jammy sauce that melts into spiral pasta. The simple sauce is flavored with fresh oregano and juicy cherry tomatoes add sweet-tart flavor to each bite. Yum. The sauce is gluten-free, soy-free and nut-free and you can tailor it to various diets by using gf or low-carb pasta.

Zucchini pasta with oregano and cherry tomatoes in black bowl with fork.

This vegan zucchini pasta is one of my favorite dinners and I’m so excited to share it with you. What I love about it most is its utter simplicity: it needs just a handful of ingredients and the final result is as delicious as it is unexpected.

This is a great pasta dinner to use up vegetables that are abundant in spring and summer, including zucchini, leeks and cherry tomatoes, and herbs like oregano and basil. I used oregano this time because this perennial is already thriving in my garden, while the annual basil plants are still in their infancy. But I can’t wait to make this vegan pasta with basil in coming months.

While you might have eaten pasta with zucchini before what makes this sauce unique is the caramelization of the leeks and the zucchini. You cook zucchini and leeks long enough to create a magical sauce that’s pesto-like in consistency and that almost disappears into your pasta. Disappears, except for the amazing, mindblowing flavor.

I hope you will try this easy vegan pasta and feel free to add more zucchini, if you have a bounty on your hands. You’ll never be tempted to give away your zucchini again (although I’m not sure that’s a good thing. ;))


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