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.

    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.

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