Search

Vegan Creamy Courgette Pasta with Potatoes

 This vegan creamy courgette and potato pasta is the perfect simple weeknight dinner. Serve on its own or with garlic bread.

Vegan Creamy Courgette & Potato Pasta

Vegan Creamy Courgette Pasta with Potatoes


Oh my goodness this vegan creamy courgette pasta is bloomin' tasty.

A great way to use a glut of courgette (zucchini) from the garden or bought cheaply from the supermarket while they are in season.

And of course, there are potatoes and we all love potatoes.

It would be a good pasta dish without the potatoes but it's better with them.


Which type of pasta is best with a creamy sauce?


Traditionally, flat long pasta is served with a creamy sauce.

Something like linguine, fettucine, tagliatelle or pappardelle (a larger form of tagiatelle).

For this dish, I wanted something heartier to stand up to the potatoes, so I used rigatoni.

You could also use penne.

It's going to be delicious with whichever pasta shape you use.


zucchini (courgettes)

Zucchini or courgette?



Zucchini is the American name for what we call a courgette here in the UK.

It can also be called a summer squash or a baby marrow.

So many names. Fascinating, but confusing at times.


Preparing courgette for pasta


When adding courgette to pasta it can be grated, cubed, sliced and cut into ribbons.

There's no need to remove the skin and no need to salt and drain it, as some people do with aubergine (eggplant).

When you grate courgette it does draw a lot of liquid out, so it can sometimes be a good idea to squeeze some of the liquid out in a clean tea towel or at the very least pat dry with kitchen roll (kitchen paper).


Use a potato peeler


Use a potato peeler to create courgette ribbons, to add to pasta or salad.

Just peel it like you would a potato but in long single strokes.

They look so pretty and they cook quickly too.


Spiralized zucchini for pasta


Zucchini (courgette) can also be spiralized to make an alternative to pasta.

It is used raw and doesn't need to be cooked.

Instead of serving just the (zucchini noodles) zoodles (which can be bought in supermarkets now too) instead of pasta, I like to replace some of the pasta with zoodles.

Less pasta and more veg is always a good choice.


Hit that heart!

grow widget

As you scroll down any of my recipes you will see this heart appear on the right-hand side. Hit it to give me a like and you have the option to sign in and save your favourite recipes plus other goodies.


baby potatoes, halved in a bowl

Use waxy potatoes


When adding potatoes to pasta, you want a waxy potato.

Floury potatoes are good for creamy mashed potatoes or fluffy roast potatoes but they aren't ideal in a pasta dish.

They are the ones you want when you are making gnocchi, but not when you are adding the potatoes as an extra vegetable in a pasta dish.

You want the potatoes to be firm and glossy not floury and soft. 

Waxy potatoes is where it's at!


Which type of potatoes are waxy?


Here are a few types of waxy potatoes available.

Waxy Potatoes UK

  1. Baby potatoes
  2. Charlotte 
  3. Anya
  4. Fingerling
  5. Cornish Kings 
  6. Pink Fir Apple 
  7. Jersey Royals

Waxy Potatoes USA

  1. New potatoes
  2. Creamers
  3. French Fingerling
  4. Red Bliss
  5. Red Adirondack
  6. Russian Banana
  7. Yukon Gold

potatoes in a creamy courgette sauce

Cooking potatoes to add to pasta


There are several different ways you can cook potatoes when adding them to pasta.

  • Steam them in a steamer or over a pot of simmering water
  • Boil them in a pot
  • Microwave them in a bowl, covered with water
  • Cook them in your pasta pot, then add pasta when the potatoes are partially cooked

Keep those skins on



Don't peel your potatoes.

A lot of the goodness is in the skin and just under the skin.

The skin is full of fibre and nutrients.

And let's face it, it's just a faff peeling them. I only peel potatoes when making mash and that's it.


a pot of creamy zucchini and potato penne

What you need to make this creamy penne or rigatoni



Here are the ingredients you need to make this creamy vegan pasta dish.

  1. Rigatoni - or penne (most shapes would work but these are heartier)
  2. Baby potatoes - or another waxy potato (see the waxy potato guide above)
  3. Olive oil - or rapeseed oil
  4. Courgette - also known as zucchini
  5. Garlic - add more if you like
  6. White wine - you can skip it but it adds flavour, there's not a lot and it mostly cooks out
  7. Chives - fresh or dried (the dried will reconstitute and soften in the sauce)
  8. Salt & pepper - to season
  9. Double cream - vegan cream, you could use single but double is thicker and will give you a richer sauce
  10. Mayo - try it (optional)
  11. Pesto - vegan pesto (we like Sacla Gluten-Free Pesto or Mr Organic Pesto)
  12. Rigatoni - or penne are good options

close up of creamy courgette rigatoni

You added mayo?



I know, I know, mayonnaise doesn't sound the obvious addition to a hot pasta dish.

You can skip it if you like.

But a dollop of vegan mayo, does add a certain richness to the creamy pasta sauce.

Try it and see.

Reader's Photos



I love when readers get in touch and let me know they've enjoyed a dish, but it's even more fabulous when they share a photo.

Penny shared a photo of this creamy courgette pasta. Her daughter made it for her and used penne instead of rigatoni.

Doesn't it look good?

reader's photo of creamy courgette pasta made with penne

More delicious vegan pasta dishes



Here are a few more easy but super tasty pasta dishes for you to try.

Want recipes delivered to your inbox? 


Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.


Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.


pin it for later

dairy-free creamy courgette rigatoni with potatoes

Follow me on PinterestFacebookTwitter and Instagram

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.


How to Make Creamy Courgette Pasta

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

creamy courgette pasta - step 1

Step 1

  • Cook the potatoes. You can steam, boil, microwave or add them to the pasta pot full of salted boiling water, then after they have been cooking for 10 minutes add the pasta.
  • Peel the courgettes into ribbons with a potato peeler.


creamy courgette pasta - step 2

Step 2

  • Add the courgette ribbons to a large pan with olive oil and garlic and cook gently until they are starting to soften.


creamy courgette pasta - step 3

Step 3

  • Add the chives and season with salt and pepper.
  • Add the wine and allow it to cook in for a couple of minutes.
  • Now add the vegan cream and pesto.


creamy courgette pasta - step 4

Step 4

  • Mix well and season again with salt and pepper.
  • Add the cook potatoes and mix well to coat.
  • If you are adding the mayo for richness, add it and mix in.


creamy courgette pasta - step 5

Step 5

  • Once the sauce is well mixed, stir in the freshly cooked pasta.
  • Serve and enjoy!

vegan pasta, courgette pasta, creamy pasta, creamy vegan pasta, zucchini pasta
dinner
Italian, vegan
Yield: 4
Author: Jacqueline Meldrum
Vegan Creamy Courgette Pasta with Potatoes

Vegan Creamy Courgette Pasta with Potatoes

This vegan creamy courgette and potato pasta is the perfect simple weeknight dinner. Serve on its own or with garlic bread.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 450g baby potatoes (160z) or another waxy potato, halved or quartered
  • 1 large courgette, cut into ribbons using a potato peeler
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed or finely grated
  • 1 tablespoon dried chives (or one handful of fresh chives, chopped)
  • 3 tablespoons white wine (optional but adds flavour)
  • 250ml (1 cup) vegan cream (double is preferable, but single will work)
  • 2 tablespoons vegan pesto
  • 2 tablespoons vegan mayo (optional)
  • Salt and pepper
  • 200g rigatoni

Instructions

  1. Cook the potatoes (boil, steam or microwave).
  2. Pop the pasta on to cook in a large pan full of salted, rapidly boiling water.
  3. In a large pan or frying pan, saute the thin courgette slices and garlic in olive oil until they're starting to soften.
  4. Add the chives and season with salt and pepper.
  5. Add the wine and cook for a couple of minutes, before adding the cream, pesto and mayo and mix well then season again.
  6. Add the cooked potatoes and drained, cooked pasta to the sauce and still well.
  7. Serve and enjoy!

Notes

Tweaks

  1. You can skip the wine, but it's only a little and a lot of it burns off during cooking.
  2. You can skip the mayo, but it does make the sauce richer.
  3. You can use fresh or dried chives.
  4. You can use homemade pesto.
  5. You can use single cream instead of double cream, but double will give a thicker sauce,
  6. You could use penne instead of rigatoni.

Nutrition Facts

Calories

573.99

Fat (grams)

22.77

Sat. Fat (grams)

6.2

Carbs (grams)

78.87

Fiber (grams)

5.05

Net carbs

73.81

Sugar (grams)

8.64

Protein (grams)

12.29

Sodium (milligrams)

478.66

Cholesterol (grams)

3.54

26 comments

  1. I was coming over to look for a pasta for dinner and here it is a new one and I have everything. Well penne not rigatoni but everything else. Jill x

    ReplyDelete
    Replies
    1. That was obviously meant to be Jill. Hope you enjoyed it

      Delete
  2. I can't wait to try this. Sx

    ReplyDelete
  3. Never tried pasta this way. Sounds delicious. Pinned to make this soon.

    ReplyDelete
    Replies
    1. It is absolutely delicious. Hope you enjoy it as much as we did.

      Delete
  4. I was sceptical about potatoes and pasta together, thinking it may be a bit of a carb overload, but I was pleasantly surprised! By using waxy potatoes, the texture of them was really different from pasta itself and with the dressing it all came together beautifully! Thanks for a new recipe to add to our repertoire!

    ReplyDelete
    Replies
    1. Yes it does work well. And you are right about the waxy potatoes. Makes it a more substantial dish too.

      Delete
  5. I love how creamy this pasta dish is and its so fresh with the new potatoes and courgettes. Great summer dish.

    ReplyDelete
  6. I never tried a potato-pasta combination before. My kids loved it, thank you for a simple and delicious recipe!

    ReplyDelete
    Replies
    1. Yay! That is the true test if kids love it. My son isn't keen on creamy sauces so would eat it but grumble.

      Delete
  7. What a brilliant way to use courgettes... ours are going crazy in the veg patch and this creamy pasta sounds like such a delicious way to get through them!

    ReplyDelete
    Replies
    1. Yes it's perfect for this time of year and everyone who has such a glut of courgettes to work through

      Delete
  8. Fabulous summer dish and also good warm or cold!

    ReplyDelete
    Replies
    1. Thanks Irena and yes you are right this would make a delicious pasta salad. I would run the pasta under cold water until completely cold before adding the sauce for the best results.

      Delete
  9. This was so creamy and delicious! It was a fantastic way to use the summer courgettes I have growing in my garden. Thank you!

    ReplyDelete
    Replies
    1. Oh perfect timing and I am so glad you enjoyed it Jamie.

      Delete
  10. This looks like such a delicious and easy summer summer! Will be great, served with a green salad.

    ReplyDelete
  11. I was skeptical because I only eat a vegan meal here and there, not all the time. But your pictures looked so enticing... this recipe was delicious! Thanks so much!

    ReplyDelete
    Replies
    1. That's what I hope to do, just make meals with no odd ingredients that are easy to make and will appeal to everyone

      Delete
  12. Made this last night and had to tell you how good it was. Going on my monthly meal plan. Thanks. Pippa

    ReplyDelete
    Replies
    1. Thanks so much for taking the time to let me know. I am so glad you enjoyed it.

      Delete
  13. I made it with the mayo(was skeptical) but it was fantastic 🤩

    ReplyDelete
    Replies
    1. Haha yes, I knew some people would be but just that dollop makes a difference.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x