Pasta with Mushroom and Zucchini Sauce

Pasta with Mushroom and Zucchini Sauce

28 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Helena Rudolph
Recipe by  Helena Rudolph

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (28)

Rate This Recipe
Alicia
24

Alicia

My husband and I both thought this recipe was delicious. Because I like my pasta saucy, I pureed about half the veggies, making a thick sauce, and chopped the other half. A little extra salt, pepper and parm on top and yumm! It's rich and unique, I never would have thought of it myself. Thanks!

EMILIEW
24

EMILIEW

A great recipe! You dont need a food processor. I just chopped everything finely. Parmesan cheese adds more flavour rather than dumping salt into it.

SPICEGIRL2
17

SPICEGIRL2

I felt the sauce was a very creative base or foundation to which to add, making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh ground pepper, garlic salt, a pinch of paprika and a pinch of dry mustard. It was quite tasty. Next time I would saute the veggies with evoo before putting them in the food processor for more depth.

More Reviews

Similar Recipes

Zucchini with Chickpea and Mushroom Stuffing
(88)

Zucchini with Chickpea and Mushroom Stuffing

Mushroom Stuffed Zucchini
(57)

Mushroom Stuffed Zucchini

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
(49)

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Pasta with Chicken Mushroom Cream Sauce
(40)

Pasta with Chicken Mushroom Cream Sauce

Zucchini Pasta
(20)

Zucchini Pasta

Farfalle Pasta with Zucchini and Lemon-Cream Sauce
(13)

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 56.7 g
  • 18%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

>

next recipe:

Zucchini with Chickpea and Mushroom Stuffing