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Pasta with Mushroom and Zucchini Sauce

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."

Rate/Review | Read Reviews (23)

What to Drink?
	Chardonnay

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
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.
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.
Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.