Creamy Zucchini Rosé Penne Recipe
Our Creamy Zucchini Rosé Penne Pasta is a cozy, comforting dish. It blends classic Italian flavors with a fresh, plant-based twist. This vegan pasta recipe features a homemade rosé sauce made from tomatoes and coconut milk. We enhance the sauce with pan-fried zucchini, garlic, and onion for a satisfying, healthy flavor. It’s everything you love about a creamy tomato pasta—just lighter, dairy-free, and veggie-packed.
Rosé sauce, also known as tomato cream sauce, is a staple in Italian-inspired cuisine. It is traditionally made by combining a tomato-based sauce with heavy cream. It offers the best of both worlds: the brightness of tomatoes and the silky richness of cream-based sauces. We’ve reimagined this beloved sauce by swapping out the cream for full-fat coconut milk, creating a plant-based alternative without sacrificing flavor. The addition of zucchini, onion and garlic is a playful nod to late summer gardens and adds a slightly sweet element that complements the tang of the sauce.
This creamy zucchini rosé penne recipe is as easy to make as it is delicious. The zucchini, onion and garlic are pan-fried until tender, bringing out their natural sweetness. They are then simmered with the rest of the sauce and blended together, creating layers of flavor that coat every bite of pasta perfectly.
Whether you’re a long-time vegan or just exploring more plant-based meals, this recipe is both approachable and indulgent. It’s great for a cozy night in. Best of all, it comes together with simple ingredients and a single pan for the sauce—minimal fuss, maximum flavor.
To make this recipe gluten-free, simply swap the penne pasta for a gluten-free alternative!
Creamy Zucchini Rosé Penne Recipe
Equipment
- 1 large pot
- 1 large frying pan
- 1 spatula
- 1 Pasta strainer
- 1 blender
Ingredients
- 450 g penne pasta
- 2 tbsp olive oil
- 2 green zucchini sliced
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 cup canned tomatoes mostly drained
- 1 cup coconut milk full fat
- 1 tsp smoked paprika
- Black pepper to taste
- Salt to taste
Optional Garnishes
- 6 basil leaves chopped
Instructions
Prep Time Tips
- In the large pot, boil water and cook penne pasta according to package instructions. Once cooked, drain and rinse with cold water and set aside.450 g penne pasta
Zucchini Rosé Sauce Instructions
- In the large frying pan, heat the olive oil over medium heat. Add the sliced zucchini and the onion and cook until the zucchini is tender, about 15 minutes.2 tbsp olive oil, 2 green zucchini, 1 yellow onion
- Add the garlic to the frying pan and cook for an additional 3 minutes, until the garlic is fragrant.3 cloves garlic
- Add the canned tomatoes, coconut milk, paprika, black pepper, and salt to the frying pan and bring to a light boil, then reduce the heat and allow to simmer for 10 minutes.1 cup canned tomatoes, 1 cup coconut milk, 1 tsp smoked paprika, Black pepper, Salt
- Transfer the entire mixture to a blender and puree until smooth. Once smooth, transfer the mixture back to the pot.
Bringing it Together
- Add the cooked pasta to the pot and mix well, ensuring that all pasta is coated in sauce. Serve topped with optional garnishes. We recommend a sprinkle of freshly ground black pepper, a sprinkle of salt, and fresh basil.6 basil leaves