Creamy Zucchini Pasta

    Creamy Zucchini Pasta

    Recipe Picture:Creamy Zucchini Pasta
    1

    Creamy Zucchini Pasta

    (427)
    30min


    408 people made this

    Zucchini in a creamy sauce served over pasta is a great canvas to add your own favourites to: add some sliced, sautéed meats or vegetables to make it your very own masterpiece!

    Ingredients
    Serves: 6 

    • 340g packet uncooked egg noodles
    • 3 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 4 cups (450g) zucchini, grated
    • 1/2 cup (125ml) milk
    • 120g cream cheese, cubed
    • 1/2 cup (20g) fresh basil, chopped
    • 1 teaspoon salt and pepper to taste
    • 1/4 cup (20g) Parmesan cheese, grated

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat the oil in a frypan over medium heat. Stir in garlic and cook 2 minutes. Mix in zucchini and cook 10 minutes, until some of the moisture has evaporated.
    3. Pour the milk into the frypan, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper and sprinkle with Parmesan cheese. Serve over the cooked pasta.
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    Reviews and Ratings
    Global Ratings:
    (427)

    Reviews in English (322)

    by
    170

    This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and put about a cup of fresh mushrooms in with the shredded zucchini. I also doubled the garlic and will next time add some onion to give it a bit more flavor. The finished product smelled great and had good consistency, but I think the extra flavor is definitely a must.  -  13 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    127

    This is zucchini week at our house since we've been given 10 of them! This was really different and so yummy. Everyone loved it, even the 3 year old! I added 1/2 an onion when I sauteed the garlic, b/c it needed to be used and we love onion. Also used about 6 cloves of garlic b/c we are big fans. I ended up needing to cook my zucchini at least 15 minutes to get the liquid out. Also added slightly more milk to get the sauce the consistency I wanted. Fresh basil is a MUST and made it awesome!!! Wish I could give this more than 5 stars!  -  03 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    97

    Yet another Oh MY!! Added slivered carrots, chopped broccoli, artichoke hearts & chopped onion; finished with Asiago cheese & white wine in the sauce. Used some cajun spice and lots of cracked pepper. Was great last night, but today, it stepped into the next world. Thank YOU!  -  11 Jul 2008  (Review from Allrecipes USA and Canada)

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