Everyone loves a good pasta. But a vegetarian pasta? I love creating new pasta dishes from leftover fridge ingredients, and this one is no different. Fresh zucchinis and cremini mushrooms are one of my favorite western vegetables. They’re simple to make and delightful to taste.
To make the sauce, we use staple ingredients at home: butter, flour, stock, oat milk, cream, and cheese. I like to add half cream half oat milk and grated harvarti to create the viscosity of the sauce.
If you are a meat-lover, feel free to add your own sausages, bacon or pork belly into this dish. I just happened to have nothing in the fridge except for these two vegetables.
Creamy Zucchini and Mushroom Capellini
Vegetables are the star of the show in this pasta. Zucchini and mushrooms are cooked in a light and creamy sauce. Savory, healthy and delicious to say the least!
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 zucchini, sliced
- 2 cups button/cremini mushrooms, sliced
- 2 tbsp butter
- 2 tsp all-purpose flour
- 1/4 cup stock (beef, vegetable, or chicken)
- 3/4 cup oat milk
- 1/3 cup cheese, grated
- I like using harvarti cheese, but you can use any type of cheese
- 1/4 tsp black pepper
- Salt to taste
Directions
- Cook capellini pasta in a pot according to package directions.
- In a big saucepan under medium heat, melt butter and add garlic and shallots. Sauté for 1 minute.
- Add flour and mix. Gradually add in stock while mixing until well combined. It will look like a little thick in consistency.
- Add in oat milk slowly while mixing until homogenous.
- Add zucchini and mushrooms. Season with salt. Cover lid and cook for 2 minutes until zucchini is translucent.
- Add cheese and stir until melted and sauce is well combined.
- Add black pepper.
- Add in cooked pasta and mix gently.
- Serve and enjoy!
Taste of Raine 