Creamy Zucchini Alfredo Sauce- This creamy sauce is a great way to utilize the pounds of zucchini we all grow every year! The creamy cheesy flavor makes this a zucchini recipe the whole family will look forward to. It makes a terrific side dish but simply add chicken or shrimp for a complete meal. So next time you are challenged with using up a large zucchini crop give this creamy alfredo sauce a try.
Creamy pasta is certainly one of my favorite comfort foods, and this zucchini alfredo recipe lessens the guilt just a little bit. Making pasta sauce is a great idea, and one of my favorite ways to use up all kinds of fresh vegetables. It's a easy way to sneak extra vitamins and dietary fiber into your family's meal plan. So, as part of your self-care routine, treat yourself and your family to a comforting creamy pasta with bonus wholesomeness.
If pasta is your comfort food like mine, give our One-Pot Pastalaya, Chicken Spinach Artichoke Pasta, or our Classic Spaghetti Carbonara a try.
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What You're Going to Need...
- Zucchini- this recipe is a great way for us to use our abundance of garden zucchini! However quality zucchini is available year-round at your local grocery store.
- Basil- cooking with fresh basil adds so much vibrance to the finished zucchini alfredo sauce.
- Shallot- are those cute little purple onions that add so much flavor.
- Garlic- fresh garlic is what we used here.
- Olive Oil- adds the best flavor to pasta sauce recipes, and a little oil goes a long way.
- Heavy Cream- adds a smooth richness that cannot be denied.
- Parmesan Cheese- transforms a mild cream sauce into something truly special.
- Lemon- a squeeze of fresh lemon brings the whole sauce together.
See recipe card for quantities.
How to Make Creamy Zucchini Fettucine Alfredo
- A food processor with a shredder attachment makes fast work of the pounds of zucchini we grow.
- Once the zucchini is shredded, add it to a large pot over medium-high heat.
- Add salt & pepper and stir to combine, and watch as the zucchini releases its liquid. The water in the zucchini adds flavor and nutrition to the sauce as opposed to squeezing it out of the zucchini and adding a little water back later on.
- Once the zucchini releases its liquid go ahead and add the garlic cloves, the minced shallot, and the lemon juice, and bring it to a gentle simmer.
5. After the sauce has simmered for 5-7 minutes, add the fresh basil leaves.
6. Cook the sauce at a gentle simmer for another2-3 minutes.
7. Then add the heavy cream and stir to combine.
8. Lower the heat and carefully blend the sauce to a smooth consistency using my favorite kitchen tool the immersion blender.
9. Simmer the creamy sauce for 2-3 minutes over low heat to reduce any excess liquid, stirring it to keep it from scorching.
10. Remove the finished zucchini alfredo from the heat and stir in the shredded parmesan cheese.
Serve this delightful creamy sauce with fettucine, for a new take on traditional fettucine alfredo. Go ahead and add cooked chicken or shrimp to make this creamy pasta a complete meal.
Chef Tip
If you choose to cook fettucine to serve with your finished alfredo sauce, make certain to cook the pasta in a large pot of salted boiling water. Leaving a lot of space for the pasta to cook without sticking together. In addition, when making the sauce make certain to remove the pot from the heat before adding the shredded cheese in order to prevent scorching.
Substitutions & Variations
- Vegan Alfredo Sauce- heavy cream can be substituted with a plant-based milk, we would recommend using un-sweetened extra creamy oat milk. The final sauce will turn out a little bit less creamy, so simmer it for a little bit longer to reduce the excess moisture. In addition, you can substitute the parmesan cheese with a vegan parmesan cheese.
- Low Carb Gluten-Free- use spiralized zucchini instead of pasta with the zucchini alfredo sauce for a low carb and gluten-free final dish and double zucchini goodness.
- Protein Boost- add your favorite cooked chicken, shrimp, or plant-based vegan chicken for added protein and to make this creamy pasta into a complete meal.
Storage & Helpful Hints
The finished zucchini alfredo can be stored in an airtight container in the refrigerator for 4 days for the best results. You can freeze the sauce for up to 4 weeks, you might have to add a touch of heavy cream when you defrost and reheat it to bring it back to a smooth creamy sauce.
If you toss the zucchini alfredo sauce with pasta know that you can store the leftover pasta in an airtight container for 3-4 days. we would recommend reheating the pasta in the microwave with a cover to prevent it from drying out.
The finished pasta sauce can be reheated in a large skillet on low-medium heat stirring as needed and tossed with cooked pasta or spiralized zucchini. Or simply microwaved for 1-2 minutes depending on how much you are heating; I've tested this method, and the sauce reheated beautifully without separating.
Recipe
Creamy Zucchini Fettucine Alfredo Recipe with Fresh Basil
Ingredients
Equipment
Method
- Using a food processor or box grater shred the zucchini, then peel the garlic cloves, mince the shallot., and juice the lemon.
- Place a large pot over medium-high heat. Add the oil and then the zucchini. Stir and allow to cook for 2 minutes.
- Add the salt & pepper the pot and stir to combine. The salt will help to release the liquid from the zucchini.
- Place the lemon juice, garlic cloves, and shallot into the pot with the zucchini and bring the mixture to a gentle simmer. Simmer for 2-3 minutes.
- After simmering add the basil leaves and continue to simmer for another 2-3 minutes.
- Add the heavy cream and stir to combine, simmer for another 2 minutes.
- Lower the temperature and using an immersion blender, blend the ingredients until they are smooth but maintain a little texture. Simmer for 1-2 minutes just to reduce excess moisture.
- Finally remove the sauce from the heat and stir in the shredded parmesan cheese. Taste and adjust the salt and pepper. Serve the sauce over pasta and enjoy!
Nutrition
Notes
- Note that 1 serving of sauce is approximately 4-5 Tbsps. and the calorie count is for 2 ½ cups of sauce.
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FAQ
Yes, zucchini tastes great in alfredo sauce because of its mild slightly sweet flavor it blends smoothly with the rich, cheesy, creamy sauce.
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