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Roasted Zucchini and Cauliflower Basil Cream Sauce

A silky, pale-green pasta sauce made from caramelized zucchini and cauliflower blended with fresh basil and ricotta for a creamy, sweet-savory finish.

Roasted Zucchini and Cauliflower Basil Cream Sauce

Ingredients

  • 2 medium400 gZucchinicut into 1-inch chunks
  • ½ medium head300 gCauliflowercut into small florets
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled cloves left whole
  • 2 tbsp27 gOlive oil
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ cups leaves30 gFresh basilleaves picked
  • ½ cup120 gPart-skim ricotta
  • 3 tbsp grated20 gGrated Parmesan
  • 2 tsp10 gLemon juice
  • ½ cup120 gWaterhot

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Spread the zucchini, cauliflower, onion and garlic on the sheet pan, drizzle with two-thirds of the olive oil, and sprinkle with the salt and black pepper; toss to coat.
  3. Roast for 25 to 30 minutes, stirring halfway, until the vegetables are tender and browned at the edges.
  4. Let the roasted vegetables cool for 5 minutes, then scrape them into a blender.
  5. Add the basil, ricotta, parmesan, lemon juice, the remaining one-third of the olive oil and half of the hot water to the blender.
  6. Blend until smooth, adding the remaining half of the hot water a little at a time until the sauce is pourable.
  7. Toss the sauce with hot cooked pasta, or warm it gently in a pot over low heat without boiling.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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