Creamy Bucatini with Veggies & Shrimp
This cozy pasta dish brings together fresh zucchini, roasted Brussels sprouts, and a silky coconut cream sauce that coats every strand of bucatini. It’s nourishing, comforting, and flexible—keep it vegan or elevate it with buttery garlic shrimp. Perfect for a weeknight dinner that feels special but comes together with ease.
Creamy Zucchini & Brussels Sprouts Pasta (with Optional Shrimp)
Servings: 4–5 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients
- 1/2 large yellow onion, chopped
- 3 large zucchini, grated
- 1 bundle Brussels sprouts, halved
- 2 tbsp butter (vegan or grass-fed) - 1 tbsp if not adding shrimp
- 1 (10 oz) box thick long pasta (such as bucatini)
- 1 cup full-fat coconut milk
- 1/2 cup vegetable broth
- Salt, pepper, garlic powder, and crushed red pepper to taste
- Optional: 1 lb shrimp, peeled and deveined
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with a little oil or butter, season with salt and pepper, and roast for 20–25 minutes until golden. (Alternatively, sauté in the pan before the zucchini step.)
- Boil pasta in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.
- In a large pan, melt 1 tbsp butter. Add the onion, season with salt and pepper, and sauté until translucent.
- Add the grated zucchini to the pan, season again, and cook until softened and reduced, about 5–7 minutes.
- Add roasted Brussels sprouts to the pan. Season with garlic powder and crushed red pepper, then stir everything together for 4–5 minutes.
- Pour in coconut milk and vegetable broth. Simmer until slightly thickened, about 3–5 minutes.
- Toss the cooked pasta into the sauce, adding reserved pasta water if needed to loosen. Stir to coat well.
- Optional shrimp: In a separate skillet, sauté shrimp in 1 tbsp butter with a splash of coconut milk. Season with garlic, salt, and pepper. Cook until pink and opaque, then add to the pasta.
- Serve warm and enjoy!