Zucchini Mushroom Pasta Without Cream

Mushroom Zucchini Pasta

Medium Brush Stroke Get the recipe

Find out how to make this guilt-free pasta without cream, with a secret ingredient!

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Boil pasta in salted water according to package instructions. Drain and toss with olive oil.

[{"selector":"#anim-33140146-3d3d-4f06-8e34-c994f5d736cd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Medium Brush Stroke Learn more

Thinly slice brown button mushrooms. Reserve half. Saute the other half in oil until browned.

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Cook the eggs just enough to remove the raw smell, yet runny enough to make the pasta creamy.

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Heat oil in a large pan. Saute finely chopped onions and garlic.

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Add the reserved mushrooms and saute until browned. Add red chilli flakes, dried basil, thyme and oregano.

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Add milk and bring it to a boil. Simmer for about 5 minutes.

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Stir in diced zucchini. Simmer until the zucchini gets cooked, for about 5 minutes.

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If the sauce is not thick enough, increase the flame and cook for a couple of minutes.

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Add the cooked pasta and toss until it is well incorporated into the sauce.

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Turn off the flame. Add the sauteed mushrooms from step 2.

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Beat the half-boiled eggs and add to the pasta. Stir continuously until you get a creamy texture.

[{"selector":"#anim-1f154f8c-9079-4582-bddc-4f12ae29a9e6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Medium Brush Stroke Get the recipe

Enjoy your no-cream mushroom zucchini pasta! Get the recipe by clicking the button below:

[{"selector":"#anim-493ae746-63ce-4f55-beeb-d3db1a580ea2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Recipe

Creamy Vegetable Pasta with Vegan Garlic Sauce

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Mushroom Zucchini Pasta

This zucchini mushroom pasta is all you need when you crave creamy pasta without extra calories.

gohealthyeverafter.com

Find out how to make this guilt-free pasta without cream, with a secret ingredient!

gohealthyeverafter.com

Boil pasta in salted water according to package instructions. Drain and toss with olive oil.

Step 1: Cook pasta

Thinly slice brown button mushrooms. Reserve half. Saute the other half in oil until browned.

Step 2: Saute mushrooms

Cook the eggs just enough to remove the raw smell, yet runny enough to make the pasta creamy.

Step 3: Half-boil eggs

Heat oil in a large pan. Saute finely chopped onions and garlic.

Step 4: Make mushroom zucchini pasta sauce

Add the reserved mushrooms and saute until browned. Add red chilli flakes, dried basil, thyme and oregano.

Add milk and bring it to a boil. Simmer for about 5 minutes.

Stir in diced zucchini. Simmer until the zucchini gets cooked, for about 5 minutes.

If the sauce is not thick enough, increase the flame and cook for a couple of minutes.

Add the cooked pasta and toss until it is well incorporated into the sauce.

Turn off the flame. Add the sauteed mushrooms from step 2.

Beat the half-boiled eggs and add to the pasta. Stir continuously until you get a creamy texture.

Enjoy your no-cream mushroom zucchini pasta! Get the recipe by clicking the button below:

Creamy Vegetable Pasta with Vegan Garlic Sauce

Love pasta? Make this next!

(without cream!)

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