Best Creamy Baked Zucchini Pasta with Hidden Vegetables

Some meals quietly become part of your routine. This creamy baked zucchini pasta started as a way to use up extra zucchini and turned into one of those dishes that feels like home. The kind you make when you want something cozy but not heavy, comforting yet still nourishing. I remember making this on a quiet evening when the kitchen smelled warm and savory, and the sound of bubbling pasta felt like a small reward after a long day. What makes this dish special is how forgiving it is. It doesn’t demand perfection. If your zucchini slices are uneven or your sauce isn’t perfectly smooth, it still turns out delicious. It’s also one of those recipes that surprises people. The zucchini melts into the sauce, the cashew cream feels indulgent, and the crispy topping seals the deal. It’s food that brings people back for seconds, even those who swear they don’t like zucchini. This is the kind of meal that reminds you that simple ingredients, handled gently, can turn into something truly satisfying.

Recipe Steps for Creamy Baked Zucchini Pasta :

Step 1 :

Cook the penne pasta according to package directions. Before draining, reserve ½ cup of pasta water. I used the OXO Good Grips 5 Qt Colander, but any strainer you already have works just fine.

Step 2 :

Blend cashews, water, nutritional yeast, salt, lemon juice, and garlic until smooth. I used my Ninja Professional Blender, but any blender you have at home will do the job.

Step 3 :

Melt vegan butter in a skillet over medium heat. Add shallots and zucchini and cook for 8–10 minutes until soft. I’m using a Lodge Cast Iron Skillet, but a regular pan works perfectly.

Step 4 :

Add reserved pasta water and mash the zucchini gently. Stir in the pasta and cashew sauce until fully coated.

Step 5 :

Mix topping ingredients and sprinkle evenly over the pasta. Broil at 450°F for about 5 minutes until golden and crispy. Garnish with basil and serve hot.

Who This Creamy Baked Zucchini Pasta Is Perfect For :

Kid-Friendly :

Creamy, cheesy-style sauce without dairy that tastes familiar
Zucchini melts into the pasta and is barely noticeable for picky eaters
Mild, comforting flavors with no overpowering spices
Crispy topping adds texture kids love while keeping the inside soft

Fitness-Focused Benefits :

Plant-based protein from cashews and nutritional yeast
Healthy fats that support satiety without feeling heavy
Balanced carbs from pasta paired with vegetables for energy
Easy to portion and pairs well with a protein add-in like vegan sausage or legumes

Busy-Life Adults Advantages :

One-pan finish means less cleanup and less stress
Straightforward ingredients and simple steps
Great for meal prep and reheats well for 2–3 days
Perfect for cozy weeknight dinners or make-ahead lunches that still feel indulgent

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Best Creamy Baked Zucchini Pasta with Hidden Vegetables

This creamy baked zucchini pasta uses a silky cashew sauce, tender zucchini, and a golden crispy topping for the ultimate plant-based comfort meal.

Comfort Food

Author: wholesome whisk editor Cooking Method: Baking, Sauteing Cuisine: International Courses: Dinner Recipe Keys: Dairy Free Mixing Quick Meals V vegetarian

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Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 450  F Servings: 4 Calories: 520 Best Season: Suitable throughout the year Dietary:

B balanced meal D Dairy-Free F family friendly G Gluten-Free (if GF pasta used) V Vegan V Vegetarian

Creamy Baked Zucchini Pasta Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb Penne pasta (Or pasta of choice)
• 2 tbsp Vegan butter (Unsalted preferred)
• 2 pcs Shallots (Diced)
• 3 pcs Zucchini (Medium, sliced)
• 0.5 cup Reserved pasta water (From cooked pasta)
• 1 cup Raw cashews (Soaked if needed)
• 1 cup Water (Fresh)
• 0.25 cup Nutritional yeast (For cheesy flavor)
• 0.5 tsp Salt (Adjust to taste)
• 2 tbsp Lemon juice (Fresh)
• 2 cloves Garlic (Raw)
• 0.5 cup Ground nuts or panko (For topping)
• 2 tbsp Nutritional yeast (Topping)
• 1 pinch Salt (Topping)
• 1 pinch Red pepper flakes (Optional)
• Optional Fresh basil (Garnish)

Instructions

1. Cook pasta and reserve pasta water.
2. Blend cashew sauce ingredients until smooth.
3. Sauté shallots and zucchini in vegan butter.
4. Add pasta water and mash zucchini.
5. Stir in pasta and sauce.
6. Add topping and broil until golden.
7. Garnish and serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 4g20%

Sodium 620mg26%

Potassium 780mg23%

Total Carbohydrate 62g21%

Dietary Fiber 7g29%

Sugars 6g

Protein 17g34%

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Vitamin A 620 IU

Vitamin C 18 mg

Calcium 110 mg

Iron 4.2 mg

Vitamin E 3.1 mg

Vitamin K 32 mcg

Thiamin 32 mg

Riboflavin 0.3 mg

Niacin 5.6 mg

Vitamin B6 0.6 mg

Folate 110 mcg

Biotin 9 mcg

Pantothenic Acid 1.3 mg

Phosphorus 280 mg

Iodine 18 mcg

Magnesium 95 mg

Zinc 3.1 mg

Selenium 12 mcg

Copper 0.7 mg

Manganese 1.2 mg

Chromium 14 mcg

Molybdenum 36 mcg

Chloride 720 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Substitutions
Sunflower seeds can replace cashews for nut-free needs. Gluten-free pasta works well.

Serving ideas
Serve with a green salad or roasted vegetables for a complete meal.

Mistakes to avoid
Do not over-broil. Watch closely to prevent burning the topping.

Chef tips
Mash the zucchini well so it melts into the sauce for picky eaters.

Keywords: creamy zucchini pasta, vegan baked pasta, cashew sauce pasta, dairy free pasta bake, healthy comfort food