This zucchini pasta sauce is a summer favorite — creamy, fresh, and a great way to use up garden zucchini.
This simple, creamy sauce comes together quickly and is perfect for warm-weather meals. The recipe pairs well with regular pasta (I like wide noodles), but it also works with zucchini noodles if you prefer a lighter option.
- Type of Pasta
- Is Zucchini Sauce Vegetarian?
- Does Pasta Have Eggs in It?
- Tip for Peeling Garlic Cloves
- Recipe
Type of Pasta
This sauce was served with regular pasta in the original version, but you can easily substitute zucchini noodles if you want a lighter dish or to use even more zucchini. For a classic pairing, I prefer wide noodles such as tagliatelle, pappardelle, or fettuccine — their broad surface captures the creamy sauce nicely.
If you follow a gluten-free diet, many gluten-free pastas work well with this sauce. Choose a brand you like and cook according to package directions.
Ingredients
This version of the sauce is inspired by Mexican flavors, so it includes jalapeño and lime for brightness. I remove the seeds and membranes from the jalapeños to keep the heat mild; leave some seeds in or add jalapeño powder if you prefer more spice. Start with a small amount — you can always add more.
I use two medium zucchini here; if your zucchini is very large, one may be enough.
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Is Zucchini Sauce Vegetarian?
The sauce is vegetarian in most cases since it uses sour cream. It is not vegan because of the dairy. When buying sour cream, check labels — some products use gelatin or other non-vegetarian stabilizers. Use a vegetarian-certified sour cream or a dairy-free substitute if you want to make a vegan version.
Does Pasta have Eggs in It?
Some pastas include egg, especially wider egg noodles like pappardelle and fresh pasta. Many dried pastas (spaghetti, penne) are egg-free. Check the packaging if egg content is a concern.
Tip for Peeling Garlic Cloves
A quick trick I tried: place whole garlic cloves in a jar, close the lid, and shake vigorously. It doesn’t remove every bit of skin, but it loosens most of it and makes the cloves much easier to finish peeling by hand.
How to Make the Sauce
This sauce is blended after the vegetables are cooked. A food processor or a high-speed blender works well — process until very smooth, then finish with sour cream and lime juice for a silky texture and bright flavor. If you don’t own a food processor, a blender or immersion blender will do the job.
More Quick and Easy Recipes
Quick, seasonal recipes are ideal during summer. Try the following ideas for fast weeknight meals: stuffed peppers, pasta salads, loaded ramen bowls, or puff pastry braids filled with spinach and ricotta. Wide noodles and fresh vegetables pair especially well with creamy sauces like this one.
Recipe
Zucchini Pasta Sauce
A creamy, bright zucchini sauce that’s perfect for summer pasta. Mild heat from jalapeño and tang from lime balance the creaminess of the sour cream.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 6 | Calories: 64 kcal
Author: Christian Guzman
Equipment
- Medium saucepan
- Food processor or blender
Ingredients
- 2 medium zucchini, or 1 large, quartered
- 1/2 large onion (or 1 medium), halved
- 2 jalapeños, seeds and membranes removed, halved
- 7 garlic cloves
- 1/2 cup sour cream (use a vegetarian or dairy‑free option if desired)
- Juice of 1 lime
- Fresh parsley (or cilantro or basil), to taste
- Salt and pepper, to taste
Instructions
- Place the zucchini, onion, jalapeños, and garlic cloves in a medium saucepan and cover with water. Bring to a simmer over medium-high heat and cook until the vegetables are tender, about 12–18 minutes.
- Drain and let the vegetables cool for 5–10 minutes. Transfer them to a food processor or blender and process until smooth.
- Add the sour cream, lime juice, and a few leaves of parsley, cilantro, or basil if using. Process again until fully combined and creamy.
- Taste and season with salt and pepper. If the sauce is too thick, thin it with a splash of the pasta cooking water or a little milk.
- Toss with cooked pasta (wide noodles are recommended) and serve with grated Parmesan and cracked black pepper, if desired.
Notes
This sauce is delicious on its own as a dip or spread, but it shines tossed with pasta. Wide noodles hold the sauce well. Add red pepper flakes or a bit of jalapeño powder for more heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per serving)
- Calories: 64
- Fat: 4 g (Saturated fat: 2 g)
- Sodium: 13 mg
- Carbohydrates: 7 g (Fiber: 1 g, Sugar: 3 g)
- Protein: 2 g
Percent Daily Values are based on a 2,000 calorie diet. All nutrition amounts are estimates; calculate values from package labels if you have specific dietary needs. The authors are not responsible for adverse outcomes from this recipe.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters for updates.
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