Pasta with Mushroom and Zucchini Sauce

Pasta with Mushroom and Zucchini Sauce

by Erik Campbell 2 years ago
4 (9)
30 minutes
369.4 kcal
56.7 g carbs
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Description

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. 1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
  2. 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. 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. 4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.
Nutrition Facts
serving: 8 servings
calories: 369.4 kcal
carbohydrates: 56.7 g
protein: 13.7 g
saturated fat: 6.5 g
cholesterol: 30 mg
sodium: 58.1 mg
fiber: 5.7 g
sugar: 7.4 g