Pasta with Mushroom and Zucchini Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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 |
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.
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