Vegan Spaghetti alla Nerano (Zucchini Pasta)
Spaghetti alla Nerano is a creamy pasta dish from the Amalfi Coast. It is made with fried zucchini and pasta tossed in a rich vegan butter parmesan sauce. The texture is silky, and the flavor is richly indulgent. This vegan pasta recipe is perfect year-round, but especially in late summer when gardens are overflowing with zucchini.
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How I Made a Vegan Version of Pasta alla Nerano
Like many Americans, I first learned of zucchini pasta from watching Stanley Tucci’s Searching for Italy series on CNN. In season 1, episode 1, Stanley and his wife visit Lo Scoglio, a popular restaurant on the Amalfi Coast. He says the recipe was life-changing, and they make it at least once a week. So naturally, I had to make it.
I am not sure I would say life-changing, but it’s definitely delicious! To ensure I was making Pasta alla Nerano correctly, I watched and rewatched the episode at least ten times. I compared it to other versions, including Stanley Tucci’s. I noticed that his changed slightly. I tried to keep my version as close to Lo Scoglio as possible, but dairy-free and in less time.
I paired it with oven-roasted broccoli to offset some of the richness and another favorite, farro salad with oven-roasted grapes.
Eat sinfully, live kindly ❤️
Ruth
Why You Will Love this Vegan Pasta alla Nerano
Ingredients
Key Ingredient Notes
Spaghetti
A long, medium-width noodle is traditional with this recipe, such as spaghetti or bucatini. I do not recommend using angel hair. You can use another shape such as penne or cavatelli; the flavor will be the same, but the look will be different.
Zucchini
Use small to medium zucchini. The smaller sizes tend to have fewer seeds and a firmer texture that holds up well while you are frying the rounds. I do not recommend using large zucchini.
Vegan parmesan
The finer the grated cheese, the easier it blends into the sauce. I used VioLife Parmesan cheese because it’s hard and grateable. Follow Your Heart Parmesan cheese is pre-grated and a favorite brand of mine.
Sunflower Oil
Lo Scoglio uses sunflower oil to fry their zucchini. It is a lighter oil and lets the zucchini flavor shine through. Other versions of this recipe use olive oil. I say don’t buy sunflower oil just for this recipe if you already have olive or a light vegetable oil.
See the recipe card for complete information on ingredients and quantities.
How to Make Vegan Spaghetti alla Nerano
Step One: Prepare the zucchini
Slice the zucchini into small rounds, about ⅛-inch. You can use a chef’s knife or mandoline for even cuts.
Step Two: Fry the Zucchini
In a large skillet, heat the sunflower oil. Then, working in batches, fry the zucchini in a single layer for 3 to 5 minutes or until the zucchini is lightly golden. Transfer the zucchini to a paper-towel-lined plate and sprinkle lightly with salt. Repeat until all the rounds have been fried.
Note: Lo Scoglio places the fried zucchini in a bowl, covers it with plastic wrap, and keeps it in the refrigerator for 24 hours. It really does make a difference. However, I do not follow that method but noted it here in case you want to.
Alternative cooking method: To cut down on oil, air-fry or bake the zucchini. It will not be as rich, but it’s still delicious!
Step Three: Prepare the Pasta
Bring a large pot of water to a boil, then salt the water generously. Cook the spaghetti until it’s two minutes shy of al dente. Save 2 cups of pasta water before draining the pasta.
Step Four: Prepare the Zucchini Pasta
Wipe out the skillet you used to fry the zucchini rounds in. Heat the olive oil and add the zucchini rounds, saving a few rounds for a garnish. While cooking the rounds, use your spatula to break them apart. Add the pasta and butter to the zucchini and toss well. Gradually add the vegan parmesan and stir continuously until the cheese blends into the sauce. Add more pasta water in small increments as needed. Remove the skillet from the heat, plate each serving, top with saved zucchini rounds and torn basil leaves (the basil is optional).
My Best Tips
- Salt the zucchini right after frying, not before. Salting will pull out any remaining moisture and leave you with golden rings of zucchini. Skipping this step will leave you a soggy mess of zucchini.
- Use pasta water to make the sauce. The pasta water, nicknamed “tears of god” by the Pasta Queen, contains starch that creates a thick sauce. Tap water will not have the same effect.
Diet Modifications
Vegetarian
If you are vegetarian, you can make this recipe using dairy butter and a rennet-free Parmesan or pecorino cheese. Rennet-free is key; for the longest time, I thought Parmesan was vegetarian until I learned that rennet is a stomach byproduct extracted from young animals (calves, lambs, goats, etc.).
Gluten-Free
Substitute the spaghetti with a gluten-free option. Stay away from options with a strong flavor, such as garbanzo bean or lentil pasta.
How to Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to three days. During this time, the sauce will thicken. Reheat the pasta on the stovetop and add a splash of water or olive oil to loosen the sauce. Do not freeze this dish. The zucchini will develop ice crystals, which become mushy when thawed.
Perfect Pairings
Cultural Notes
Pasta alla Nerano dates back to the early 1950s when Maria Grazia first served it in her small restaurant on the Amalfi coast. The exact recipe has been a closely guarded family secret for generations.
How Did It Go?
I hope you loved this Spaghetti alla Nerano as much as I do! Before you go, please leave me a rating and a comment letting me know how it went.
Vegan Spaghetti alla Nerano (Zucchini Pasta)
Equipment
- 1 large skillet
- spider strainer, food tweezers, or tongs needed to retrieve the zucchini from the oil
Ingredients
- 12 ounces spaghetti
- 1 – 2 cups sunflower oil adjust the amount depending on the size of your skillet
- 1½ pounds zucchini thinly sliced into rounds
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt plus more for pasta water
- freshly ground black pepper
- ½ cup finely grated vegan Parmesan
- 2 tablespoons vegan butter
- 2 cups reserved pasta water
- ½ cup fresh basil leaves (optional) torn
Instructions
- Prepare the zucchini: Slice the zucchini into small rounds, about ⅛-inch. You can use a chef’s knife or mandoline for even cuts
- Fry the zucchini: In a large skillet, heat the sunflower oil. Then, working in batches, fry the zucchini in a single layer for 3 to 5 minutes or until the zucchini is lightly golden. Transfer the zucchini to a paper-towel-lined plate and sprinkle lightly with salt. Repeat until all the rounds have been fried.Note: Lo Scoglio places the fried zucchini in a bowl, covers it with plastic wrap, and keeps it in the refrigerator for 24 hours. It really does make a difference. However, I do not follow that method but noted it here in case you want to.
- Prepare the pasta: Bring a large pot of water to a boil, then salt the water generously. Cook the spaghetti until it’s two minutes shy of al dente. Save 2 cups of pasta water before draining the pasta.
- Combine ingredients: Wipe out the skillet you used to fry the zucchini rounds in. Heat the olive oil and add the zucchini rounds, saving a few as a decorative garnish. While cooking the rounds, use your spatula to break them apart. Add the pasta and butter to the zucchini and toss well. Gradually add the vegan parmesan and stir continuously until the cheese blends into the sauce. Add more pasta water in small increments as needed. Remove the skillet from the heat, plate each serving, top with saved zucchini rounds and torn basil leaves (the basil is optional).