Vegan Spaghetti alla Nerano (Zucchini Pasta)
Vegan Spaghetti alla Nerano is a creamy zucchini spaghetti made with fried zucchini, basil, vegan Parmesan, plant-based butter, and pasta water. This simple Italian pasta uses minimal ingredients and tried-and-true techniques to create an unforgettable vegan Italian pasta dish.
Servings: 4 main dishes
Calories: 975kcal
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).
Notes
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!
Storing instructions: 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.
Nutrition
Calories: 975kcal | Carbohydrates: 72g | Protein: 14g | Fat: 71g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 53g | Trans Fat: 0.03g | Sodium: 495mg | Potassium: 645mg | Fiber: 5g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 2mg