- 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
- 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.
04/09/2017
recipepes.com
Pasta with Mushroom and Zucchini Sauce, recipe
PT15M
PT1H
5
455 calories
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