Creamy Tomato & Zucchini Spaghetti

This Creamy Tomato & Zucchini Spaghetti is a delicious and comforting pasta recipe made with a fresh homemade vegetable sauce. Juicy tomatoes, tender zucchini, onion, and garlic are gently cooked in olive oil until perfectly soft, then mashed together to create a naturally rich and flavorful sauce. The combination of fresh vegetables creates a light, creamy base that’s both satisfying and full of wholesome flavor.

Tomato paste, paprika, dried basil, salt, and black pepper add depth and aroma, while cooking cream and melted mozzarella transform the sauce into a smooth, velvety coating that perfectly clings to every strand of spaghetti. A sprinkle of fresh parsley adds a burst of freshness, making every bite even more vibrant and delicious.

Perfect for busy weeknights or a cozy family dinner, this Creamy Tomato & Eight Ball Zucchini Spaghetti is easy to prepare using simple everyday ingredients while delivering restaurant-quality flavor. Creamy, cheesy, and packed with fresh vegetables, it’s a comforting homemade meal that’s sure to become a family favorite.

Creamy Tomato & Zucchini Spaghetti

This Creamy Tomato & Zucchini Spaghetti is a delicious and comforting pasta recipe made with a fresh homemade vegetable sauce. Juicy tomatoes, tender zucchini, onion, and garlic are gently cooked in olive oil until perfectly soft, then mashed together to create a naturally rich and flavorful sauce. The combination of fresh vegetables creates a light, creamy base that's both satisfying and full of wholesome flavor.

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Ingredients

• 250 g spaghetti
• 2 tablespoons olive oil
• 3 Eight Ball zucchini, halved
• 3 tomatoes, halved
• 1 small onion, finely chopped
• 4 garlic cloves
• 1/2 cup Tomato sauce
• 1 teaspoon paprika
• 1 teaspoon dried basil
• Salt, to taste
• Black pepper, to taste
• 1/2 cup cooking cream
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)

Instructions

• Step 1: Cook the Pasta

  Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

  Step 2: Prepare the Vegetable Base

  Heat the olive oil in a large skillet over medium heat. Add the halved tomatoes, halved Eight Ball zucchini, chopped onion, and garlic cloves. Cover the skillet and cook for 12–15 minutes, or until the vegetables are soft and tender.

  Step 3: Make the Sauce

  Mash the cooked vegetables directly in the skillet using a potato masher or wooden spoon until a rustic sauce forms. Stir in the Tomato sauce, paprika, dried basil, salt, and black pepper. Cook for 2 minutes, stirring occasionally.

  Step 4: Add the Cream and Cheese

  Pour in the cooking cream and stir until fully combined. Add the shredded mozzarella cheese and continue stirring until the cheese has completely melted and the sauce becomes smooth and creamy.

  Step 5: Combine with the Spaghetti

  Add the cooked spaghetti to the skillet and toss until every strand is evenly coated with the creamy tomato and zucchini sauce. Sprinkle the chopped fresh parsley over the pasta and gently mix.

  Step 6: Serve

  Serve immediately while hot and garnish with additional fresh parsley if desired. Enjoy with garlic bread or a fresh green salad for a complete and satisfying meal.