Pasta with Creamy Mushroom and Zucchini Sauce

Pasta with Creamy Mushroom and Zucchini Sauce


36 people made this

This is my own invention and so good, healthy and easy that I wanted to share it with someone! It consists of cooked bow tie pasta covered in a creamy mushroom and vegetable sauce. A complete vegetarian meal in one dish. You can use milk or skim milk instead of cream depending on how rich you want the dish to be.

Helena Rudolph

Serves: 8 

  • 450g fresh mushrooms
  • 10 zucchinis
  • 1 onion
  • 40g butter
  • 2 cloves garlic, minced
  • 450g farfalle (bow tie) pasta
  • 2 tablespoons (20g) plain flour
  • 2 cups (500ml) light cream

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
  2. Melt butter in a large frypan over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate