Pasta with Mushroom and Zucchini Sauce recipe

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Ingredients

1 pound fresh mushrooms
10 zucchini
1 onion
2 tablespoons butter
2 cloves garlic, minced
1 pound farfalle (bow tie) pasta
2 tablespoons cake flour
2 cups half-and-half cream

Nutrition Info

369.4 calories
carbohydrate: 56.7 g
cholesterol: 30 mg
fat: 11.7 g
fiber: 5.7 g
protein: 13.7 g
saturatedFat: 6.5 g
servingSize: -
sodium: 58.1 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 skillet 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.

Recipe Yield

8 servings

Recipe Note

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 shapes 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.

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