Zucchini Mushroom And Fresh Tomato Sauce Over Pasta Food

PASTA WITH MUSHROOM AND ZUCCHINI SAUCE

Steps:

• 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.

PASTA WITH CREAMY MUSHROOM & ZUCCHINI TOMATO SAUCE

Steps:

• Cook pasta according to package directions. Once cooked, drain, rinse and set aside the pasta for later.
• Separately, process each vegetable (onions, garlic, zucchini, carrots, mushrooms, and tomatoes) in the food processor to chop them finely.
• Heat olive oil, over medium heat, in a sauce-pan and add the chopped onion and garlic. Cook for about 1-2 minutes or until the onion becomes translucent.
• Add the chopped zucchini and carrots and cook for another 2 minutes.
• Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, a sprinkle of salt and pepper, vegan butter and sieved tomatoes.
• Stir well, reduce heat to low, cover sauce-pan with a lid and cook for about 20 minutes, stirring the sauce regularly.
• Whisk together the plant based milk and flour in a glass measuring cup (or other medium cup/bowl). Then, add the flour-milk mixture to the sauce. Cook for another minute.
• Add more salt and pepper if necessary and serve with cooked pasta.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

ZUCCHINI, MUSHROOM AND PASTA SKILLET

Steps:

• Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
• Add mozzarella cheese and allow to melt.
• Meanwhile, cook pasta according to package directions.
• Drain pasta and add 1 jar spaghetti sauce to pasta.
• Serve pasta topped with veggie mix.
• I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.

ITALIAN STYLE ZUCCHINI AND MUSHROOMS

Steps:

• Slice the zucchini in half lengthwise and then cut into slices.
• Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
• Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
• When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
• Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
• Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

ZUCCHINI SUMMER PASTA

Steps:

• In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
• While vegetables are steaming, 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. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

ROASTED ZUCCHINI AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
• Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

ZUCCHINI MUSHROOM BAKE

Steps:

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

ZUCCHINI, MUSHROOM, AND FRESH TOMATO SAUCE OVER PASTA

Steps:

• Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
• Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add in tomatoes; cook/stir 5 minutes.
• Add in salt, parsley, and basil.
• Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.

ZUCCHINI NOODLES WITH MEAT MUSHROOM TOMATO SAUCE

Steps:

• Run 3 large zucchini's through a spiralizer to create noodles. {if you do not have a spiralizer you can use a grater} Set aside.
• Heat a large saucepan to medium high heat.
• Add 1 tablespoon of olive oil to pan then the chopped onions. Saute until translucent, about 2-3 minutes.
• Next add minced garlic cloves, saute for 30 seconds and add sliced mushrooms.
• Cook until mushrooms are browned, about 4-5 minutes.
• Next add ground turkey and saute until cooked through, about 5-6 minutes.
• Add whole plum tomatoes and 2 tablespoons of taste paste, break up the tomatoes with a spoon in the pot. Season with salt & pepper to taste.
• Simmer sauce for 10 minutes.
• In the meantime, heat a large skillet to medium high heat. Add 2 tablespoons of olive to oil.
• Immediately add the zucchini noodles and flash saute them for 2-3 minutes, stirring the whole time.
• Remove from pan and let sit, drain any excess water from the noodles.
• Finish off the meat mushroom sauce with freshly chopped basil.
• Serve zucchini noodles with meat mushroom tomato sauce.

ZUCCHINI MUSHROOM AND FRESH TOMATO SAUCE

Steps:

• Heat oil in a wide saucepan; add onion and saute for 5 minutes.
• Stir in zucchini and mushrooms; saute over high, stirring until tender, about 10 minutes.
• Stir in garlic; saute 1 minute.
• Add tomatoes; cook, stirring, 5 minutes. Add salt parsley and basil.
• Toss with hot pasta and serve topped with Parmesan.