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    Home » Recipes » American

    Creamy Tomato Zucchini Penne

    Last Modified: March 15, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe

    Creamy Tomato Zucchini Penne. A delicious zucchini tomato pasta that is very creamy and filling. Perfect for dinner or lunch. Takes 25 minutes to make and is vegetarian. This meal works well as leftovers. This recipe is vegetarian.

    The combination of the creamy mushroom soup with marinara tomato sauce paired with zucchini and pasta works so well!

    creamy tomato zucchini penne

    This tomato zucchini pasta recipe is such an easy meal idea that comes together quickly and is perfect for a weeknight as well. 

    You can also make this vegan if you're able to find vegan mushroom soup. I actually share a recipe for vegan creamy mushroom soup here.

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    I love pasta. You'll notice a lot of my recipes are pasta driven. For one, it's delicious. Two, it keeps satiated without having to add meat if I want to go meatless one meal. I also find that it's easier to build a plant-based diet around Italian cuisine as a lot of it is founded on tomatoes, grains, herbs, eggplant, zucchini and other delicious vegetables.

    My creamy tomatoes zucchini and pasta is SO SIMPLE to make. All you need is: store bought creamy mushroom soup, good quality marinara sauce, 1 onion, 1 zucchini, box of pasta, flat leaf parsley (optional), and olive oil!

    For this recipe

    You will need the following ingredients for my creamy tomato and zucchini pasta:

    • 450 g of penne pasta
    • 2 cups marinara sauce
    • 1.5 cups store-bought mushroom soup
    • 1-2 zucchinis sliced
    • 1 small onion diced
    • handful of flat leaf Italian parsley chopped
    • 1 tbsp extra virgin olive oil

    How to make zucchini tomato cream pasta

    1. In a large boiling pot of salted water, boil pasta according to package instructions. Save ¼ cup of the pasta water for later. Strain pasta and set aside. Tip: For Al-Dente texture, boil pasta 1 minute less than the instructed time as you will be mixing the pasta into the hot sauce later.
    2. In another large saucepan set on medium heat, fry onions in olive oil. Fry until fragrant, add in sliced zucchinis and fry for until they are tender brown on each side.
    3. Add in the marinara sauce, creamy mushroom soup and reserved pasta water. Throw in the parsley. Mix until well combined and bring sauce to a boil. Shut off the heat. Add in the strained pasta and mix until penne is coated, only 1 minute. Remove off heat. Serve immediately and enjoy!

    About the ingredients

    In this creamy tomato zucchini pasta, I'm cooking with my favourite olive oil by Terra Delyssa which you can find at Costco and Walmart.

    Also, I'm cooking with my all-time favourite marinara sauce by Victoria Fine Foods, I use it all the time for my pasta's and it never fails me.

    For the pasta, I use Barilla Pasta and recently I just discovered they introduced a fully organic pasta line which I need to try one day! I like the taste and texture of their pastas along with the fact that they're aiming to reduce their carbon footprint by lowering CO2 emissions, electricity and water usage. Read more about their sustainability mission here. They're also such an accessible brand so why not use them.

    Give it a try!

    Well I hope you give my Creamy Tomato Zucchini Penne recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this creamy tomato zucchini garlic pasta, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    creamy tomato zucchini penne

    Vegetarian Creamy Tomato Zucchini Penne (25-min. Recipe)

    christieathome
    Creamy Tomato Zucchini Penne. Delicious, filling and so creamy. Perfect for dinner or lunch. Takes 25 minutes to make and is vegetarian.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course dinner, lunch
    Cuisine American, Italian
    Servings 4
    Calories per serving 162 kcal

    Ingredients
      

    • 450 g pasta penne
    • 2 cups marinara sauce
    • 1.5 cups mushroom soup store-bought
    • 1-2 zucchinis sliced
    • 1 small yellow onion diced
    • ¼ cup Italian parsley chopped
    • 1 tablespoon extra virgin olive oil

    Instructions
     

    • In a large boiling pot of salted water, boil pasta according to package instructions. Save ¼ cup of the pasta water for later. Strain pasta and set aside. Tip: For Al-Dente texture, boil pasta 1 minute less than the instructed time as you will be mixing the pasta into the hot sauce later.
    • In another large saucepan set on medium heat, fry onions in olive oil. Fry until fragrant, add in sliced zucchinis and fry for until they are tender brown on each side.
    • Add in the marinara sauce, creamy mushroom soup and reserved pasta water. Throw in the parsley. Mix until well combined and bring sauce to a boil. Shut off the heat. Add in the strained pasta and mix until penne is coated, only 1 minute. Remove off heat. Serve immediately and enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.
    Nutrition
    Calories: 162kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1908mg | Potassium: 1071mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1432IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 4mg
    Course dinner, lunch
    Cuisine American, Italian
    Keyword tomato and zucchini pasta, tomato and zucchini pasta sauce recipe, tomato zucchini garlic pasta, tomato zucchini pasta recipe, tomato zucchini pasta sauce, tomato zucchini pasta sauce recipe, tomatoes zucchini and pasta, zucchini tomato cream pasta, zucchini tomato pasta vegan

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      Recipe Rating




    1. Mark

      September 23, 2020 at 4:10 pm

      5 stars
      This was so good and easy to make. It has now become a staple in my household.

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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