This creamy and delicious pasta is a perfect lunch for a cozy afternoon.The combination of the lovely textures of mushrooms and the freshness of zucchini creates a wonderful vegetarian meal which can be prepared in under 30 minutes.
Some of the ingredients used in this recipe are
Ingredients
4 ounces pasta (such as fettuccine, penne, or any pasta of your choice)
2 tablespoons olive oil
2 cloves garlic, minced
1 /2 onion, finely chopped
1 cups sliced mushrooms (cremini or button mushrooms work well)
1/4 zucchini, sliced or chopped
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
100 ml white wine
1 sprig thyme
Salt and pepper to taste
Fresh chopped parsley for garnish (optional)
Directions
1.Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.
2.Prepare the Vegetables: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion. Sauté for a couple of minutes until the onion becomes translucent.
3.Cook Mushrooms and Zucchini: Add the sliced mushrooms and zucchini to the skillet. Cook for about 5-7 minutes until they are tender and any released liquid from the mushrooms evaporates.
4.Make the Creamy Sauce: Pour in the heavy cream or half-and-half to the skillet with the cooked vegetables. Stir well and let it simmer for a few minutes until it slightly thickens.
5.Add Parmesan and Pasta: Reduce the heat to low. Stir in the grated Parmesan cheese into the sauce until it's melted and well combined. Season with salt and pepper to taste.
6.Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy sauce and vegetables. Toss gently until the pasta is coated evenly with the sauce.
7.Serve: Garnish with fresh chopped parsley if desired and serve immediately.
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