Pasta Zucchini Mushroom Toss With Garlic Herb Sauce For One Food

ZUCCHINI PASTA

Steps:

• Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
• Warm 1 TBSP olive oil in a saucepan, on medium heat.
• Saute the garlic briefly, and add tomatoes and oregano.
• Simmer uncovered for a few minutes.
• Heat the remaining oil in a large skillet.
• Add the zucchini.
• Stir for several minutes, until zucchini is soft.
• Add salt and pepper to taste, then mix in the sauce.
• Add the sausage, stir well.
• Stir in basil, and transfer to a serving dish.
• Top with parmesan cheese.

ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL

Steps:

• Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
• Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
• Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
• Scoop into small shallow bowls and top with more basil and black pepper.

PASTA-ZUCCHINI-MUSHROOM TOSS WITH GARLIC-HERB SAUCE FOR ONE

Steps:

• -Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat.
• -Add mushrooms and zucchini, and saute for 5 minute.
• -Add seasonings.
• -Cook angel hair pasta according to package directions.
• -Using tongs, add pasta to the vegetable mixture, and toss gently.
• -Enjoy with fresh rolls or garlic bread.

GARLIC HERB SAUCE

Steps:

• Beat cream cheese, sour cream and mayonaise till smooth.
• Add remaining ingredients.
• Refridgerate the dip for a few hours to let the flavours blend.

FRESH ZUCCHINI PASTA SAUCE

Steps:

• In large skillet, heat the oil over medium-low heat.
• Add the onions, cover, and cook until translucent, 5-10 minutes.
• Remove the cover, add the zucchini and cook for a few minutes.
• Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
• Serve over pasta and top with Parmesan cheese if desired.

CHICKEN THIGHS, MUSHROOMS, PASTA PUTTANESCA

Steps:

• Cook pasta per package directions. While pasta is cooking.
• Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done.
• Add garlic and black pepper, saute for 20 seconds.
• Add chicken thighs and brown both sides - about 3 minutes per side.
• Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown.
• Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes).
• Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute).
• Salt to taste. Anchovies are salty so salt accordingly.
• Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).

GARLIC HERB SAUCE

Steps:

• Set heat on stove to low. In a saucepan, melt butter, then add a tablespoon of flour. Add milk, garlic salt, parsley, then stir. Allow to heat thoroughly and start to bubble. Add the other tablespoon of flour, then stir until thickened. Salt and pepper to taste.

SPAGHETTI WITH TOMATO, CHILLI, MUSHROOM, ZUCCHINI & GARLIC

Steps:

• Cook the pasta in plenty of boiling salted water.
• Whilst the pasta is cooking, heat the oil in a large frypan on medium heat.
• Add the garlic, chilli & onions & saute until just golden.
• Add the rosemary, zucchini & mushrooms and saute.
• Turn up the heat and add the tinned tomatoes. Saute until just thickening.
• Drain the pasta and add to the pan with the tomato mixture in it. Mix with tongs & serve with parmesan cheese and freshly ground black pepper on top.