38 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 13
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2

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.

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.

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  • 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.

Nutrition Facts

369.35 calories; 13.72 g protein; 56.71 g carbohydrates; 11.75 g fat; 30.02 mg cholesterol; 58.15 mg sodium.Full Nutrition


Reviews (31)

Read All Reviews

Most helpful positive review

Alicia
03/27/2006
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!
(27)

Most helpful critical review

Anonymous
07/02/2010
very disappointing meal
(3)
38 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 13
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2
Alicia
03/27/2006
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!
(27)
EMILIEW
11/27/2004
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.
(24)
SPICEGIRL2
05/23/2008
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.
(17)
naples34102
08/10/2010
This dish is terribly short on visual appeal and that's a shame since we first feast with our eyes. There is just no other way to describe this sauce other than it was a sort of chunky odd-colored creamy mush definitely not something I wanted to photograph. But boy oh boy did this TASTE good! Hubs and I both loved it and believe it or not weird combination as it is he actually requested that I pack the leftovers in his lunch tomorrow along with his rotisserie chicken sandwich! We just loved the rich earthy flavor of this tho' that was helped along with a specialty porcini mushrom orzo blend rather than farfalle. I found the flour to be totally unnecessary and didn't use it. In fact I even found I wanted to add a little more half-and-half just before serving. Creative idea tasty and compatible ingredients and simply delicious even tho' you'd never expect it from the looks of it!
(12)
gapch1026
03/26/2010
I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme salt and black pepper and a garnish of chives made for a very tasty pasta sauce.
(10)
Sassay
07/18/2008
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.
(9)
Britt
07/07/2008
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.
(7)
nirtak99
11/01/2005
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).
(6)
ericksonpad
09/16/2010
I give this a 3 but it has more potential! 10 zucchini is a ton- I used 2 large zucchini and 2 small yellow zucchini instead and it was overflowing in my large skillet. I love chunky veggies but I chopped everything very fine for this. I would suggest to puree the veggies. But flavor was definitely there just needs some tweaking! I added garlic salt pepper parmesan and served with fresh tomatoes. (That really helped to compliment the mushroom flavor!)
(6)