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Creamy Zucchini Pappardelle
These ultra-creamy zucchini noodles are light, refreshing, and full of flavour! A healthy amount of tofu sneaks in the pesto-inspired sauce, coating the pappardelle to perfection. This recipe comes together in no time, making it a perfect light lunch, or a quick side salad!Servings
Total
20 minPrep
15 minCook
5 minContains
soy
tree nut
Free from
peanut
sesame
gluten
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1. Definitely needs more water
2. Needs something like cherry tomatoes, it’s too plain (very good, but plain)
3. It’s a very light dish so i guess i will be adding some pasta when i need something more filling
Such a tasty dish!! Absolutely recommand making this 🥰
A very good dish that changes from your usual zucchini meal. Easy to make, will keep the recipe for personal rotation. P
I enjoyed this! Had it as a light lunch, I’d probably add some extra veggies at the end next time. Maybe some mushrooms or tomato and arugula and some nuts (like the suggested pine nuts)?
This was super delicious! I loved the flavours and the creamyness. Feels super high end and I can imagine this being served in a fancy vegan restaurant 😊 Can't wait to make it for friends and family!
This one so far is not my favourite, but if you love Zucchini and are ready for a very light meal, you will also like this recipe. For me, peeling the Zucchini into stripes alone took a lot of time, so 20 minutes was a bit ambitious.
Un délice ! Il fait très chaud en ce moment alors je l'ai faite version froide et crue servie avec une tranche de pain grillé à l'huile d'olive c'est parfait. J'ai utilisé le tofu de pois cassés qui est lui aussi une réussite. La sauce au tofu est tellement bonne qu'elle pourrait très bien convenir en tartinade. Ah oui et n'ayant pas de basilic à ce moment j'ai mis des herbes de Provence ça à très bien marché
Yummy, fresh, filling as always🥰
We loved the pasta flavors!
As much as I love the flavours and fun part of this recipe, please consider changing the timings. I'm slow, but I think it definitely takes more than twenty minutes to make it. All the prep, especially peeling the zucchini, takes time.
This way to prepare zucchini was a first for me and I loved it! It was so straightforward and easy to cook and the sauce was delicious and full of flavour. I think I needed to squeeze more water out of the zucchini ribbons when they'd been cooked because I ended up accidentally adding extra water to the sauce which thinned it out a bit. It was still incredible though!
Very good! Love the citrusy flavour and the zucchini was the right consistency. A little complicated to make for me because I do not have a pan large enough to boil all the zuccchini at once, it is an enormous pile haha. We ate it as a light but satisfying dinner. I think it would also be great with a small portion of pasta for a larger meal.
Great with pasta as well. A little more liquid needed so the sauce is thick.
Or maybe i had it placed with less water? A little help
It was fabulous ! Really rich in taste, comforting, the courgette was perfectly cooked... it felt like from a restaurent and quite easy to do ! Thank you so so so much, I only prepare my meals with PUL recipes and it makes me so joyful !
Hi,
For step 3, is the zucchini replacing the pappardelle? It states to cool the pappardelle. The ingrédient listed doesnt have the pasta listed.