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zucchini pasta in cast-iron skillet

Creamy Zucchini Pasta with Fennel Sausage

  • Author: mikecleavenger
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Pasta
  • Method: Saute
  • Cuisine: Italian
  • Diet: Gluten Free


This creamy pasta is packed with flavor and Whole30 approved. Slow-roasted tomatoes and fennel sausage take this cream sauce to a new level. Coconut milk makes a luscious dairy-free cream sauce!



Units Scale
  • 6 zucchini, spiralized
  • 1 teaspoon salt, for noodles
  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups slow-roasted tomato
  • 4 cups spinach
  • 1 can coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes


  1. Spiralize all 6 zucchini and make sure to have a bowl to catch the noodles.
  2. Place the noodles in a colander and sprinkle 1 teaspoon of salt on top.  Let sit for 30 minutes to draw the moisture out.  Grab a large towel and squeeze all the water out of the zucchini.
  3. Place sausage in between 2 sheets of parchment paper and flatten.  I use a rolling pin until I get 1/2 inch thickness.
  4. Place sausage in a large cast-iron skillet over medium heat.  Cook 2 minutes per side or until golden brown.  Remove from pan and roughly chop into nice size pieces.
  5. In the same pan add olive oil, onions, garlic, and tomatoes.  Cook for 2 minutes on medium-high heat.  
  6. Add spinach, coconut milk, and seasonings.  Cook until spinach is wilted and the sauce has reduced by half.  To finish, toss in zucchini noodles and heat through.  
  7. To serve, place creamy zucchini pasta with fennel sausage in a pasta bowl and enjoy!


You can use a hand crank spiralizer or the kitchen aid attachment.

To achieve a spaghetti-like texture, make sure to squeeze out the water in the zucchini.

Keywords: creamy zucchini pasta, fennel sausage, zucchini, fennel, pasta