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  • Writer's pictureaplantbasedboy

Creamy Vegan Courgette Pasta

Who doesn't love a creamy pasta sauce recipe? There's just something so comforting about them. They are definitely one of my favourite meals, and this creamy vegan courgette sauce is certainly no exception. Not only does it feel indulgent and satisfying, but as a lot of the sauce is courgette based, it's a healthier option too!

As with any creamy pasta sauce, I find this one works best served with spaghetti, but really any pasta variety will work fine, and it will still taste just as good. Additionally, whilst this recipe suggests a roasted hazelnut topping, feel free to omit or substitute this if you prefer (see the FAQ section for further suggestions).


Ingredients (Serves 2)

  • 400g courgette

  • 1 large white onion

  • 3 garlic cloves

  • 10g fresh basil

  • 20g fresh parsley

  • 200ml oat cream

  • 8 tbsp nutritional yeast

  • 250g dried spaghetti

  • A handful of hazelnuts (optional)

  • salt & pepper



  1. Start by pre-heating the oven to 180°C fan. Roughly chop the hazelnuts and place them in the oven on a baking tray to roast for about 10-15 minutes, until golden.

  2. Meanwhile, finely chop the onion and garlic. Heat a little oil in a large saucepan and fry together for 10 minutes on medium heat.

  3. Whilst the onion is cooking, roughly chop the courgette and add it to the pan. Cook together for a further 15 minutes, until the courgette softens.

  4. Next, wash and chop the basil and parsley and add them to the pot, along with the oat cream, nutritional yeast, and plenty of salt and pepper. Stir and simmer for 5 minutes.

  5. Meanwhile, in a separate saucepan, put the pasta on to cook.

  6. Next, using an electric hand blender, blend the sauce until completely smooth. Taste, and add additional seasoning if necessary.

  7. Drain the pasta, combine with the sauce. Sprinkle over the roasted hazelnuts, and serve.

  8. Enjoy!



  • Q: Can I use other vegan creams in this recipe instead of oat cream?

  • A: Yes! This recipe suggests using oat cream as the base for the sauce, but you can also use any other vegan cream alternative instead, such as soy cream. They should all have similar tastes and consistencies, providing similar end results, so use whatever is most accessible for you.

  • Q: Can I scale up this recipe for more servings?

  • A: Absolutely. As with all of my pasta recipes, this recipe is really easy to scale up when catering for more people. Just be careful not to neglect the seasoning, as a little extra salt and pepper can really transform the taste of this meal.

  • Q: Do I have to add hazelnuts?

  • A: The hazelnuts in this recipe are completely optional. They can either be left out completely, or substituted for another nut, such as almonds or cashews. If you do decide to omit them, simply skip step 1.

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