People often ask how to make my one pot creamy garlic pasta with zoodles instead of pasta. Over the years I’ve always had to say “no” – that would make it a completely different recipe. Allow me to introduce you to that recipe today! These vegan creamy garlic zucchini noodles. Made in one pot, just like the original reader fave!
What are zoodles?
Zucchini noodles / zoodles are, for the uninitiated, literally a raw zucchini (courgette) cut into the shape of pasta noodles. They provide a low-carb alternative to wheat-based pasta and sneak an extra vegetable into your meal. I don’t eat low carb myself, but I like to eat zoodles sometimes because they’re fun and I’m always down for extra veggies. Plus, my bae is gluten-free and I don’t want to dine alone ;).
Unlike “real” pasta, though, zucchini noodles don’t get starchy and thus don’t help to thicken sauces or cling sauce to their surface. Plus, zucchini releases liquid after getting hit with salt or heat, so if you try to substitute in zoodles without other changes, your pasta dish will be a watery mess.
To ensure success, please be sure to follow my instructions for salting the zucchini and squeezing out the extra liquid, prior to adding them to your vegan creamy garlic sauce.
Supplies needed to make these creamy garlic zucchini noodles
Since you don’t need to boil pasta, these creamy garlic zoodles only require a pan for cooking. You will want to pick up some non-dairy milk. I strongly recommend plain soy milk made with only soybeans and water. It has the most neutral flavor and a nice creamy texture, without weird ingredients or added flavorings. With other non-dairy milks your results may vary.
To turn zucchini into noodles, I use my spiralizer. My recipe testing assistant Eden has a smaller handheld spiralizer that we also feel favorably about! Your third option is to use a vegetable peeler, or a small sharp knife, to carefully cut the zucchini into strands. And your fourth option is to grab pre-zoodled zucchini at the grocery store – I’ve been seeing that pop up more often recently.
Thickening the sauce for creamy garlic zucchini noodles
So, for these creamy garlic zucchini noodles, I took the flavors and the sauce base from my vegan fettuccine alfredo and thickened it with a bit of tapioca starch. Why tapioca starch? It’s gluten-free and grain-free (made from cassava), so it’s nice for allergen-friendly meals.
And, compared to other starches or flours it provides a slightly stretchy, cheese-like texture, which is why I also use it in my vegan cashew mozzarella and my vegan spinach artichoke dip.
Adding the tapioca starch to your saute mixture does the trick, and only a couple of minutes after that, you’ll be enjoying these satisfying, garlicky, nutrition-packed, dairy-free, gluten-free noodles!
We love to serve ours with a big helping of spicy blackened chickpeas to make them a more filling meal. They’d also be great with some tofu bacon, blistered tomatoes, vegan parmesan, or other garnishes of your choice!
One Pot Creamy Garlic Zucchini Noodles
Ingredients
- 3 medium zucchini ends trimmed (about 600g)
- 1 tbsp olive oil
- 2 shallots thinly sliced
- 4 cloves garlic minced
- 1 and 1/2 tbsp tapioca starch
- 1 tbsp nutritional yeast (optional)
- 3/4 cup plain, unsweetened non-dairy milk
Instructions
- Cut your zucchini into "spaghetti" noodles according to the instructions for your particular spiralizing device (see blog post for suggestions). Generously salt the zoodles and place them in a colander if you have one, or in a bowl otherwise. Let them sit for about 15 minutes (30 if you have time) while you do the rest of the recipe prep.
- Once the zucchini has been sitting for a while with salt, it should be starting to release a bunch of liquid. Drain away the extra liquid and additionally squeeze the zucchini with your hands to remove even more. Then, pat it dry. They will lose about half their weight in liquid.
- Warm the olive oil in a large skillet over medium heat. Add the shallots and stir. Continue to cook the shallots, stirring occasionally, until softened, about 4-5 minutes. Add the garlic and cook for 60 seconds.
- Next, add the tapioca starch and the nutritional yeast if using, and stir to combine until it's evenly coating the shallot and garlic. Add the non-dairy milk and stir well. Continue to cook until the mixture starts to bubble and thicken and get a little bit stretchy.
- After the mixture thickens, add the zucchini, and stir to mix it in with the sauce. If the sauce is too thick, you can add a splash of non-dairy milk or water to loosen it until it reaches its desired consistency. After the zucchini and sauce are mixed well, remove from the heat and serve hot, salting to taste if desired.
Mel says
I ate most of mine but was turned off by my family’s vivid details of how disgusting it was. If it hadn’t have been for them I would have liked it a lot more. They refused to eat it and only took 2 small bites each.
Shannon @ Yup, it's Vegan says
I’m sorry you had this experience! I would love to know more about what went wrong. This is one of our favorites, but I could see how maybe zucchini noodles aren’t for everyone!
raju says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Bethen says
I added in 100ml of white wine into mine and lemon juice ! Tasted delish !!
Cristina says
This was very good! I did not have enough zucchini noodles and supplemented with cauliflower. Loved it!
Nicole Thorburn says
How do you get all the salt off the zucchini after it sets for 15 min?nicole
Maritza says
I tried this recipe today for lunch and will definitely be repeating it! It was so delicious and good for me! Thank you so much for sharing!
Lisa says
Loved it. Thanks for the help.
Lorraine Sardone says
Can you freeze this recipe?
Shannon @ Yup, it's Vegan says
Hi Lorraine, I’m not very confident that zucchini noodles would hold up well in the freezer. But if you try it, please do let me know.
Tammy says
I buy pre-frozen Zucchini Noodles all the time.
LK says
Thanks Shannon. I love your regular creamy garlic noodles and thought I would try out the zucchini version because it sounded interesting. In many respects this recipe was even easier than the original. I found that the sauce got pretty thick and I added some more soy milk which worked fine. It has a great flavor. It’s not that filling and next time I will serve it with your blackened chickpeas. Overall a winner that I will make again.
Hannah says
I do adore a heaping bowlful of zucchini noodles, and that luscious sauce just puts it over the top!