Creamy Zucchini Rosé Penne Recipe
A creamy, dairy-free twist on rosé pasta with zucchini, tomatoes, and coconut milk—rich, flavorful, and 100% vegan comfort food.To make this recipe gluten-free, simply swap the penne pasta for a gluten-free alternative!
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