One Tray Creamy Zucchini Pasta – Quick, Easy & Oven-Baked

This One Tray Creamy Zucchini Pasta is your new weeknight dinner hero—simple, hands-off, and loaded with flavor. Roasted zucchini, red onions, and garlic are baked to perfection on a single tray, then blended into a creamy, dairy-free sauce using vegan cream cheese and Parmesan-style cheese. Toss it all with your favorite pasta, and dinner is served—with minimal cleanup.

Perfect for vegetarians, dairy-free diets, or anyone looking to get dinner on the table in under an hour with just a handful of wholesome ingredients.

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Why You’ll Love This One Tray Pasta

• One pan = less cleanup

• Roasted veggies create a rich, caramelized flavor base

• Creamy without dairy – thanks to plant-based cheese

• Easily vegan, gluten-free, or high-protein

• Works with any pasta shape

• A fantastic way to use summer zucchini

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Ingredients Overview: What You’ll Need

Here’s what makes this creamy zucchini pasta so satisfying and flavorful:

Zucchini

• The star of the show!

• Roasting enhances its natural sweetness and soft texture

• Use 2–3 medium zucchinis, sliced into rounds or half-moons

Red Onion & Garlic

• Adds depth, savoriness, and sweetness once roasted

• Use 1 red onion (sliced) and 4–5 whole garlic cloves (unpeeled for roasting)

Vegan Cream Cheese

• Makes the sauce silky and rich

• Choose a neutral-flavored, spreadable plant-based cream cheese

• About ⅓ to ½ cup works perfectly

Vegan Parmesan

• Adds umami and cheesy flavor

• Store-bought or homemade (cashew-based or nutritional yeast)

Pasta

• Use any short or long pasta: penne, fusilli, rigatoni, linguine

• Gluten-free, whole wheat, or lentil-based pasta all work

Olive Oil, Salt, Pepper, & Optional Add-ins

• A good extra virgin olive oil helps roast the veggies evenly

• Add-ins: Fresh basil, lemon zest, crushed red pepper, or baby spinach

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Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 425°F (220°C)

• Line a large sheet pan or roasting dish with parchment paper

2. Roast the Veggies

On the tray, toss together:

• 2–3 zucchinis, sliced

• 1 red onion, sliced

• 4–5 garlic cloves (whole, skin-on)

• 2 tbsp olive oil

• Salt and pepper to taste

Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and golden.

3. Cook the Pasta

While veggies roast:

• Boil pasta in salted water until al dente

• Reserve 1 cup of pasta water, then drain

4. Make the Sauce

Remove garlic cloves from skins and add to a blender or food processor along with:

• Roasted zucchini and onions

• ⅓–½ cup vegan cream cheese

• ¼ cup vegan parmesan

• ½ cup reserved pasta water

Blend until smooth and creamy. Add more water if needed for a pourable sauce.

5. Combine & Serve

• Return pasta to the pot

• Pour sauce over and toss to coat

• Stir in extra parmesan, herbs, or a squeeze of lemon if desired

Serve hot, optionally topped with more cheese and fresh basil.

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Tips, Variations & Substitutions

Tips for Success

• Don’t overcrowd the roasting pan—space helps veggies brown, not steam

• Adjust sauce thickness with reserved pasta water

• Blend sauce while still warm for a silky texture

Flavor Variations

• Lemon & basil: Add zest and fresh basil to the blended sauce

• Chili garlic: Add red pepper flakes for gentle heat

• Mushroom version: Roast sliced mushrooms with the zucchini

• Green boost: Stir in spinach or arugula at the end

Ingredient Swaps

• Vegan cream cheese → Cashew cream or silken tofu

• Vegan parmesan → Nutritional yeast or dairy-free grated cheese

• Pasta → Chickpea or lentil pasta for added protein

• Zucchini → Try yellow squash, eggplant, or roasted cauliflower

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Serving Ideas & Occasions

This dish is perfect for:

• Meatless Mondays

• Quick vegetarian dinners

• Summer zucchini season

• Dinner parties (dress it up with toasted pine nuts or chili oil)

Pair It With:

• A crisp green salad with lemon vinaigrette

• Garlic bread or focaccia

• A glass of chilled white wine or sparkling water with lemon

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Nutrition & Health Notes

This creamy pasta is comforting yet balanced—perfect for anyone aiming to eat more vegetables without sacrificing flavor.

Approximate Nutrition (per serving, based on 4 servings):

• Calories: 410

• Protein: 11g

• Carbs: 52g

• Fat: 17g

• Fiber: 6g

• Sugar: 6g

Health Highlights:

• Vegan & dairy-free: Ideal for plant-based diets

• Rich in fiber and antioxidants from zucchini and onions

• Can be made high-protein with lentil or chickpea pasta

• Naturally low in sugar and refined ingredients

• Can be made gluten-free with pasta alternatives

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FAQs About Creamy Zucchini Pasta

1. Can I make this recipe vegan and gluten-free?

Yes! Just use gluten-free pasta and ensure your cream cheese and parmesan alternatives are plant-based and gluten-free.

2. Can I prep this ahead of time?

Absolutely. Roast the veggies and make the sauce up to 3 days ahead. Reheat gently and toss with fresh pasta when ready.

3. Can I freeze the sauce?

Yes. The zucchini cream sauce freezes well for up to 1 month. Thaw in the fridge and re-blend if it separates.

4. How can I make it higher in protein?

Use chickpea, lentil, or edamame pasta, or stir in white beans or sautéed tofu chunks.

5. What if I don’t have vegan cream cheese?

Sub with blended soaked cashews, unsweetened plant yogurt, or silken tofu for a creamy base.

6. Can I use spiralized zucchini instead of pasta?

Yes—for a low-carb version, skip the pasta and serve the sauce over zoodles or spaghetti squash.

7. How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water or plant milk to loosen the sauce.

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