Creamy Zucchini Pasta

We were craving a mixture of things when we came up with this one.  We felt like something with pasta, and a good cream of broccoli soup.  So we figured it was time to have our cake and eat it too.  This dish uses zucchini for the noodles and butternut squash for the sweet and creamy base.  If you don’t have a spiral cutting tool, then use your grater or carrot peeler OR just go with a good choice of noodles, such as those made from organic whole grains such as brown rice or quinoa.



  • 1 Yellow Onion
  • 1 head of Broccoli
  • 1 Butternut Squash
  • 2 Zucchini – Spiralled
  • 1 bunch Collard Greens (or your choice of dark leafy greens)
  • 1/3 cup Nutritional Yeast
  • 2 Garlic Cloves
  • Sprinkle Salt and Pepper to taste


To prepare the butternut squash, use a vegetable peeler and peel the outer skin.  Then trim each end to give it a flat surface to stand on.  Then stand it up on one end and carefully cut the butternut squash in half, cutting downward and keeping your hands safely out of the way.  Take a spoon and scoop out the seeds.  Now turn over and lay each half down on the cut side.  Cut length wise in long quarter strips.  With the strips still stacked together, now cut across into 1 inch squares.

Or just watch our helpful video here.

Butternut squash can be either baked, boiled, or steamed.  We prefer to steam it, as it is the quickest and requires the use of less water.  In a large stock pot, place a metal strainer in the bottom and fill with about one inch of water and bring to a boil.  Place the cubed butternut squash pieces in the pot and steam for 12-15 minutes, or until soft.  Test by piercing with a fork.

While the butternut squash is steaming, peel and chop the onion into small pieces and place into a skillet with 1/4 cup water over medium heat.  Next chop the broccoli florets into small pieces, almost minced.  Add to the onions and continue to dry saute, adding 1/4 cup of water at a time to prevent from sticking.  Chop up the collard greens and add after the onions have cooked for 10 minutes.  The total cook will be around 12 minutes,  about the time it will take for the squash to cook.



















While this is cooking, spiral the zucchini using the spiral cutter.  We suggest one zucchini per person.  Place the spiraled zucchini on a plate to serve.




















As the butternut squash is finished being steamed, transfer into a food processor fitted with the “S” blade.  Add the nutritional yeast, and garlic.  Process until well incorporated, stopping to scrape down the sides as necessary.  Transfer the pureed butternut squash to the skillet and mix with the onions and broccoli.  Cook for 2-3 minutes and sprinkle with salt and pepper to taste.







































Spoon the finished mixture over the zucchini and serve!  We top ours with our favorite home-made, 2 minute, “Parmesan Cheese