Creamy Zucchini Leek and Basil Pasta Sauce
This vibrant pasta dish brings the taste of an Italian summer right to your kitchen. By blending tender sautéed zucchini and sweet leeks with a splash of milk, fresh basil, and savory Parmesan, you get a luxurious, hidden-veggie sauce without any heavy cream. Quick enough for a weeknight dinner, yet elegant enough for summer entertaining, it's a guaranteed crowd-pleaser that even the kids will love.
Ingredients
- 3 tablespoons (40 grams) olive oi. plus more if needed
- 1 pound (453 grams) zucchini/courgette chopped
- ½ pound (230 grams) leek (1 medium) white and light green parts only, cut in half lengthwise, washed and sliced
- Salt and pepper to taste
- 1 large or 2 small garlic cloves peeled and chopped
- ⅔ cup (156 ml) milk warmed, plus more if needed
- ½ cup (23 grams) Parmesan cheese grated, plus more for serving
- 8 good size basil leaves torn
To Serve:
- Pasta of your choice
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the zucchini and cook for 5 minutes, stirring often, until it begins to soften.
- Stir in the leeks, a pinch of salt and pepper (add a splash more oil if the pan looks dry). Cook until the leeks soften and the zucchini reduces in size. Add the garlic and toss for about 1 minute just until fragrant—do not let it brown.
- Pour in the warm milk, Parmesan, and torn basil. Stir well to combine until the Parmesan melts into the milk. Turn off the heat and let the mixture cool slightly.
- Transfer the cooled zucchini mixture to a blender. Blend until completely smooth. If the sauce feels too thick, add a splash more milk. Taste and adjust the seasoning with extra salt or pepper if needed.
To Serve:
- Bring a large pot of water to a boil. Add your choice of pasta and cook according to the package directions.
- Pour the zucchini sauce back into the large frying pan over low heat to warm through. Don't drain the pasta, use a slotted spoon or tongs to transfer the cooked pasta directly into the sauce, tossing well to coat. If the sauce is too thick, ladle in a splash of the starchy pasta water. Serve immediately, topped with extra Parmesan and fresh basil leaves.
Video
Nutrition
Serving: 1 | Calories: 110kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g