Reviewed: Aug. 1, 2009

This had a unique flavor and was very easy to prepare. I used the same ingredients (except I subbed a mix of almond milk and coconut milk for the cream, and I used spelt flour), but my process was different. I sauteed the veggies before pureeing them, and I pureed only about 3/4 of the mixture. It was much more thick than saucy, so I think next time I'll puree half, add some veg broth, and omit the flour. I also added fresh oregano and thyme--yum! I'll definitely make this again.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 17, 2008

A good basic sauce. Could be tweaked a little to give it more "kick" (red pepper?). I pureed all the zucchini and my squash-hating teenager never even knew it was in there; she loved it.

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Sassay

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Jul. 7, 2008

Good recipe. I had alot more sauce than I wanted on the noodles so I just froze the remainder and used it later for a quick dinner. I also added a half cup of chicken broth to the garlic and vegetables while they were cooking- that added good flavor.

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Britt

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Ocala, Florida, USA

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Reviewed: Jun. 24, 2008

This was disappointing. It didn't really have any flavor. Maybe some cheese in the sauce would help?

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VeggieMama

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Reviewed: May 23, 2008

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.

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SPICEGIRL2

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

A quick and tasty recipe. We used green onions and a store bought alfredo sauce to use it up. Will try next time with the listed sauce.

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JONIRENE

Cooking Level: Expert

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Reviewed: Jul. 21, 2006

I added onion and carmelized it first, yellow pepper and parmesan cheese. Need the pepper and cheese to make it more tasty and not as bland. I also used cremini and button mushrooms and only 4 zucchinis. Not bad for a vegetarian dish..

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trinitygirl

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Reviewed: Mar. 27, 2006

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!

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Alicia

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Reviewed: Nov. 1, 2005

One of my husbands all time favorites. I slice all of the veges instead of chopping them in the food processor, this makes them more noticable. I only use 1 zuccini and usually try to put in a couple types of mushrooms totaling 1 lb or so (crimini and shitake are both excellent).

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Jun. 14, 2005

Wonderful! I chopped the veggies instead of putting them in the food processor (afraid I'd have veggie soup instead), and we ate them with homeade orrechiette. My husband isn't much for vegetarian dinners but his plate was so clean it could have skipped the dishwasher :) I made it 2 nights in a row and it's now a #1 meal in my weekly menu. thanks helena!

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Kathy

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Reviewed: May 12, 2005

I really wasn't impressed with this. It tasted bland and my boyfriend didn't care for it. It doesnt taste very well the next day either.

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SWEETESTSIN2182

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Reviewed: Nov. 27, 2004

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.

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EMILIEW

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Reviewed: Aug. 28, 2004

I made a few changes to this recipe but my results were delish! I only used 2 zucchinis. I sliced my mushrooms and zucchines into thin slices as opposed to food processoring them. I did not use an onion or garlic, just added 1/4 tsp of onion and garlic powder to my butter while it melted. I added 1/2 cup of freshly grater parm. cheese to the sauce during the last few minutes of cooking. I also added quite a bit of salt -- probably 1 teaspoon + all together, but it needed it and was not salty at all when finished. I used rigatoni pasta (I had it on hand) and it was soooo wonderful! It's one of my new favorite base recipes for a creamy sauce, you can really add any veggie you want, I think it would be wonderful with a few different types of mushrooms and no zucchini for a creamy mushroom pasta. Yummy!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: May 16, 2004

I was a bit hesitant while I was cooking this...it didn't seem like it would make a good sauce. But it actually turned out quite well. I added quite a bit more garlic and pepper, and I used skim milk instead of the cream. It is a very thick, chunky sauce...so make sure you use a pasta that will hold onto the sauce, like the bow ties or shells. When I'm craving creamy pasta without the fat, I'll go for this again.

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Lisa B

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Reviewed: Apr. 20, 2004

Maybe I did something wrong, but I found this very bland. Granted, I don't have a food processor and tried to use my blender, but I don't think that would have made much difference. I probably will not try this one again.

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Stephanie

Cooking Level: Intermediate

Home Town: Flemingsburg, Kentucky, USA

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Reviewed: Nov. 6, 2003

This sauce was okay. It was definatly different. I accidently pureed the veggies, which actually turned out to be quite a nice sauce once I added the cream. It made way to much. Maybe zucchinis are bigger where I'm from, but 10 is alot. I only used 4 and it still made a huge pot full. I probably won't make this again.

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Pasta with Mushroom and Zucchini Sauce

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