Creamy Zucchini Pappardelle

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!

PUL Team - July 7, 2025, 5:48 p.m.

Aww so happy to hear this, Tina! We hope you friends and family love it too 💛

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

PUL Team - Oct. 20, 2024, 6:28 p.m.

Hi Caroline, so glad you enjoyed it! If the sauce was too thick, adding a little more water or lemon juice could help thin it out. If you used pasta in place of the zucchini, that can also 'drink' up some of the liquid which could affect the consistency, so adding extra liquid can balance that out 🤗

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 !

PUL Team - Sept. 23, 2024, 12:11 a.m.

Woop woop! Thanks a bunch, Pauline 🫶✨

Hi,
For step 3, is the zucchini replacing the pappardelle? It states to cool the pappardelle. The ingrédient listed doesnt have the pasta listed.

PUL Team - Sept. 15, 2024, 5:02 a.m.

Hey Christine, indeed we mean to cook the zucchini in step 3. There is no pasta in this recipe, the zucchini is the 'pappardelle' - we've updated the wording to make it more clear. I hope this helps clarify, though if I've misunderstood in any way, let me know! 😊