Creamy Zucchini Pasta

Creamy Zucchini Pasta

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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!


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

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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