Zucchini “Pappardelle” with Pesto: Gluten-Free, Vegan Pasta Dish

July 23, 2024
Dinner

This gluten-free, vegan pasta is an easy spin on a classic dish, and a summer picnic crowd-pleaser.

This recipe appeared in the August Meal Plan of Emma Frisch’s Substack newsletter, Time For Dins. To see all meal plans, head to the Meal Plan Index.


When you’re planning a summer picnic, there’s nothing better than a light, fresh meal that showcases the season’s best produce. If you’ve never made a vegan pasta (or if you a seasoned vegan cook), this Summer Squash “Pappardelle” Pasta with Pesto is a perfect choice. Made with zucchini noodles, this plant-based pasta is a healthy, gluten-free alternative to traditional pasta. Plus, it’s easy to prepare and bursting with flavor.

Vegan zucchini noodles tossed with pesto and cherry tomatoes in an enamelware dish on a rock, with another dish holding parmesan cheese and another with cherry tomatoes.

Why Choose Zucchini Noodles for Vegan Pasta?

Zucchini noodles, or “zoodles,” are a fantastic way to enjoy a vegan pasta-like dish without the carbs or gluten, while using up the abundance of fresh vegetables. They’re a versatile, low-calorie option that pairs wonderfully with a variety of sauces and toppings. Veggie noodles reached their heyday with the spiralizer, which transforms vegetables like zucchini and beets into colorful “noodles.” However, not everyone has a spiralizer. In this recipe, we rely on a tool that almost everyone has in their kitchen: a vegetable peeler. By shaving the zucchini with a peeler, you can create gluten-free “noodles” that most resemble pappardelle (though most Italians would be loath to make this comparison). This is my favorite kind of vegetable peeler for making wide veggie-noodles.

Ingredients for Summer Squash “Pappardelle” Vegan Pasta

To make this dish, you’ll need the following ingredients for the pasta:

  • 2 medium to large zucchinis, thinly shaved into pappardelle-style noodles or spiralized
  • 1/2 cup Supergreen Vegan Pesto (or buy your favorite brand at the store)
  • Kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2/3 cup cherry tomatoes, halved
  • Parmigiano Reggiano, for garnish
  • Freshly ground black pepper, for seasoning

How to Make Zucchini Noodles

If you’re wondering how to make zucchini noodles, it’s simple! You can use a classic vegetable peeler, spiralized, or even a mandoline. For this recipe, we prefer wider “pappardelle” style noodles, which can be achieved with a vegetable peeler. Shave the zucchini into noodles by holding it firmly at one end and drawing a vegetable peeler up and down while rotating the squash, until you’ve peeled as much as possible. (Sometimes it’s hard to peel the cores; you can save them for snacking, dunking in hummus, or adding to a stir-fry.) You’ll also need a colander to drain excess water from the noodles before serving (preferably one with lots of holes or the inside bowl of a salad spinner).

Vegan zucchini noodles being shaved by two hands with white skin, in a dish resting on a rock ledge, next to another plate with cherry tomatoes.

Preparing the Vegan Pesto

Since we’re already making this a healthy, plant-based dish with zucchini noodles, I like to pair it with a dairy-free vegan pesto. Here is my recipe for Supergreen Vegan Pesto, which includes variations for replacing the nutritional yeast flakes for Parmigiano Reggiano or Pecorino Romano, and replacing the radish leaves with more basil or other seasonal greens like kale.

More Pesto Recipes

There are so many ways to make pesto. Here are a few more recipes, plus ways to use up extra pesto! You can make any of these pestos vegan by replacing the cheese with nutritional flakes. Start by adding half the amount of recommended cheese, adding more to taste as you blend the pesto.

Assembling the Dish

  1. Toss the zucchini noodles with the pesto until well-coated.
  2. Serve immediately, garnished with cherry tomatoes, Parmigiano Reggiano, and fresh basil.

Tips for a Perfect Summer Picnic Dish

  • Freshness is key: Use the freshest summer squash and basil you can find. This will make a big difference in flavor.
  • Serve it chilled: This dish is delicious served cold, making it ideal for a picnic.
  • Add some vegan protein: If you want to make this a more substantial meal, consider adding chickpeas or grilled tofu.
  • Add some meat-based protein: If you aren’t vegan, add grilled chicken or canned salmon.

Why You’ll Love This Vegan Pasta Recipe

Not only is this Summer Squash “Pappardelle” Pasta with Pesto a delicious and refreshing dish, but it’s also packed with nutrients. Zucchini is rich in vitamins and low in calories, while the pesto offers healthy fats and a burst of flavor. It’s a perfect vegan summer recipe that’s sure to be a hit at any gathering!

FAQs

Can I use other types of squash? Yes, you can use yellow summer squash or a combination of both for a colorful twist.

Is this recipe suitable for meal prep? Absolutely! You can prepare the zucchini noodles and pesto in advance. Just keep them separate and toss together right before serving to maintain the best texture.

Two white hands, tossing zucchini noodles with pesto, with a plate of cheese ready for garnish and another plate with cherry tomatoes.

Next time you’re looking for a light, summer crowd-pleaser, try this Summer Squash “Pappardelle” Pasta with Pesto. This gluten-free, and low-carb, vegan pasta alternative is a delightful addition to any picnic or summer meal. Enjoy the taste of fresh summer vegetables with this easy and flavorful dish!

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Summer Squash “Pappardelle” with Summer Pesto

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A light, plant-based spin on an Italian classic. Save extra pesto for spooning over a frittata or scrambled eggs, or spreading on bread with mozzarella and fresh tomatoes.

  • Author: Emma Frisch
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

2 medium summer squash (zucchini)

2 Tbsp kosher salt

1/2 cup Supergreen Vegan Pesto

2 Tbsp extra virgin olive oil

2/3 cup halved cherry tomatoes

Parmigiano Reggiano, grated for garnish

Freshly ground black pepper, for seasoning

Instructions

  1. Shave each summer squash into noodles by holding it firmly at one end and drawing a vegetable peeler up and down while rotating the squash, until you’ve peeled as much as possible. (Sometimes it’s hard to peel the cores; you can save them for snacking, dunking in hummus, or adding to a stir-fry.)
  2. Place the squash noodles in a colander and toss with the salt. Let the squash sit for 15 to 30 minutes to allow excess moisture to drain. Rinse the squash and pat dry  with paper towel or a clean tea towel.
  3. Transfer the squash noodles to a serving bowl; toss with the pesto, olive oil, and cherry toms.
  4. Serve immediately. Garnish with Parmigiano and season with pepper to taste.

Notes

Prep ahead: 

  • Make pesto up to 5 days in advance, and cover with a film of olive oil to seal the flavor and brightness. Refrigerate until ready to use.
  • Half cherry tomatoes up to 1 day ahead and store in the refrigerator

Component cooking: Consider making true pappardelle pasta for picky eaters, and let them dress their pasta with pesto, tomatoes, and Parmigiano – or whatever combination they prefer. 

Shortcuts: If you don’t have time to make fresh pesto, choose one you like from the grocery store.

Substitutions: You can swap out the zucchini entirely for pappardelle pasta, or combine the two for a heartier version.

Additions: For a heartier dish, you can add fresh mozzarella, grilled corn, grilled chicken, or grilled (or canned) salmon. 

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