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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Creamy Zucchini Pasta

A creamy, dreamy zucchini pasta sauce that's completely dairy and oil-free! This dish is ideal if you need a healthy but indulgent-tasting meal to win over the family, or simply need to satisfy your own taste buds!

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 4


If you want to add extra nutritional value to this dish, throw some leafy greens into the sauce. Baby spinach, shredded kale, or swiss chard will all work well. Just make sure that if you're using kale or chard to cook it first, then add to the recipe along with the other ingredients at the beginning of step 3. Baby spinach can be added raw towards the end and warmed through until wilted.

To make this recipe gluten-free, use a brown rice or other gluten-free pasta in place of regular whole wheat pasta.


  • 500g (1lb.) whole wheat or brown rice pasta
  • 3 large zucchini, diced
  • 2/3 cup of low sodium vegetable broth
  • 1 garlic clove, peeled and minced
  • 1/2 tsp. dried thyme
  • 1 cup green peas (fresh or frozen)
  • 1/4 cup diced spring onions
  • Large handful fresh basil
  • 1/2 tsp. red pepper flakes (optional)
  • 1/2 tsp ground black pepper
  • 2 tbsp sunflower butter or white tahini
  • 2 tbsp nutritional yeast flakes
  • 1/3 cup unsweetened soy or almond milk


  1. Cook pasta according to packet directions. Drain, return pasta to pot, and set aside.
  2. In a large saucepan, combine the zucchini, vegetable broth, garlic, thyme and peas. Cook on a medium-high heat setting for 7-8 minutes, stirring occasionally.
  3. Add all remaining ingredients, stir to combine, and cook for a further 3-4 minutes. Make sure the tahini or sunflower butter has melted and is evenly dispersed in the liquid.
  4. Pour zucchini sauce over the cooked pasta and stir to combine. Gently warm through on a low heat setting before serving.

Leftovers can be stored in sealed containers in the refrigerator for up to 48 hours. This recipe is not ideal for freezing though, sorry!