Is there anyway I can do this without the heavy cream/milk? Then I added 2 5-6″ zucchini sliced into 1/4″ rounds and 2 similar sized crookneck yellow squash also sliced into 1/4″ rounds and 2 c of frozen green peas. Just made this….so good and super easy to make. Can’t wait to make it! Required fields are marked *, I have read and accepted the Privacy Policy *. Zucchini differ in size…. All you have to do is make a creamy mushroom, zucchini & tomato sauce. Bake until golden, turning once. I made this recipe as ordered. Trying this recipe tonight! Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. I mixed it all together before adding the sauce mixture. I asked my question on the wrong recipe! . I have whole milk and I have cream of mushroom, do you think I can use either of those to replace the cream? This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine. Made this tonight, and it was wonderful!! One thing though: I’ve got your cookbook and the recipe in the cookbook calls for 1/2 cup heavy cream and this blog post says 1/4 cup. What a great, healthy meal and a wonderful way to use all the zucchini from my garden. Served with Garlic Bread…just deelish! I used rosemary instead of thyme because I had some fresh, and shiitake instead because that’s what I can get here in Japan haha Serve with a salad and garlic bread. warm and perfect for the winter that’s starting to set in. Considering adding chicken or shrimp due to meat loving husband. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. window.adthrive.cmd = window.adthrive.cmd || []; And if you like some heat, red chili flakes would also do wonders. Also would perhaps go a bit more herb-crazy next time…the sage was awesome, but some fresh parsley, some lemon, etc. Im’ making it tonight, with Silk Cashew milk. In the fridge, I had fresh mushrooms and decided on this recipe. Add comma separated list of ingredients to include in recipe. BTW Congratulations for your blog, it’s really nice! Would have used less water and reduced the cooking time, as it was all a bit too tender by the end. I used extra garlic but that’s always a given for me. Excited to give it a go. I can’t wait to make this! I’ve LOVED ALL the other damn del. I used (unsweetened) almond milk instead of cream….works great!! I just made this and it is SO good. Such a great easy recipe, so simple and so delicious. The flavors meld well together. Can’t wait to try. Saw this on Pinterest this morning and JUST made it tonight — very yummy recipe! We made this dish last night for supper. -Enjoy with fresh rolls or garlic bread. Thanks for this easy, yummy recipe! Tasted absolutely wonderful. Give it a try! We tossed in more frozen peas and used dried thyme. Thanks so much for posting…, Can’t wait to make this! This site uses Akismet to reduce spam. I look forward to seeing what future “one pot pasta wonders” you come up with! I made this for dinner tonight. Bring a large pot of lightly salted water to a boil. Lauren, I would estimate about 2-3 cups for a single serving. Thank you!! Veggie combination was fantastic, but I’m convinced I could play around with the combo and achieve similar results. Did you use whole wheat pasta or regular kind? And the zucchini was very mushy… What did I do wrong? Wonderfully yummy dish! One suggestion, I would wait till the very end to throw the peas in. Thanks Cecilia, that's fantastic to hear! I had to come back and write a review!!!! thanks!! Holy flying monkeys I NEED THIS. So i added more water and it ended up needing to be strained and some of it burned and it was sticky and it was a big sad failure the flavors were really good but i couldn’t get past that mushy noodles… Do you have any idea what i could have done wrong? The next day lunch meal? I cooked mine for 6 minutes. Best potato soup with peppers and sausage I will make this again but will use more thyme, add some parsely, more garlic, more salt, and a tablespoon or two of capers-I think they will add a nice zing. Spinach and cream cheese lasagna, Yield: 6 servings