Zucchini Cream Pasta

Ingredients

• 250 g Shell pasta (Short pasta, like shell pasta)
• 300 g Zucchini (Cut into dice)
• 80 g Onion (Peeled and coarsely chopped)
• 1 gousse Garlic (Crushed or finely chopped)
• 50 g Parmesan (Freshly grated)
• 10 g Fresh basil (Whole leaves)
• 200 ml Whole milk 7.2% fat (Whole milk for extra creaminess)
• 15 ml Extra virgin olive oil (For cooking the zucchini)
• 5 g Salt (About 1 teaspoon, adjust as needed)
• 2 g Freshly ground black pepper (A pinch, freshly ground)

Instructions

1. Cooking the pasta

   Bring a large pot of salted water to a boil, add the shell pasta and cook for 10 minutes until al dente.

   Time: PT10M

   Temperature: 100°C

2. Draining

   Drain the pasta in a colander, reserve the cooking water and let it cool slightly.

   Time: PT2M

3. Grate the parmesan

   Put 50 g of parmesan in the Thermomix bowl and grate for 10 seconds on speed 10.

   Time: PT10S

4. Prepare the zucchini

   Wash the zucchini, cut into roughly 1 cm dice.

   Time: PT5M

5. Cooking the zucchini in cream

   In the Thermomix, add the zucchini dice, 200 ml whole milk, 1 tsp salt, pepper, and 15 ml olive oil. Cook for 10 minutes at 100°C, speed 2.

   Time: PT10M

   Temperature: 100°C

6. Blend the sauce

   Add fresh basil and the grated parmesan to the bowl. Blend for 20 seconds on speed 7 until a smooth sauce is obtained.

   Time: PT20S

7. Combine sauce with pasta

   Pour the zucchini sauce over the drained shell pasta, gently stir with the spatula to coat the pasta well.

   Time: PT2M

8. Plating

   Place the pasta on plates, sprinkle with a little extra parmesan and garnish with a few basil leaves.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Shell pasta: macaroni, penne, fusilli
• Instead of Zucchini: broccoli, spinach
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Parmesan: Pecorino, Grana Padano
• Instead of Fresh basil: parsley, oregano
• Instead of Whole milk 7.2% fat: light cream, almond milk
• Instead of Extra virgin olive oil: rapeseed oil

Equipment Needed

• Thermomix (or multi‑function robot)
• Pot or Dutch oven
• Colander
• Silicone spatula
• Cutting board
• Chef's knife
• Measuring spoons (teaspoon, tablespoon)
• Thermomix cheese grater or disc (optional)

Critical Steps — Do Not Skip

• Cooking pasta al dente (step 1)
• Cooking zucchini without losing the green colour (step 5)
• Blending the sauce until smooth (step 6)

Chef Tips from the Video

• Use fresh basil instead of dried for a more aromatic flavor.
• Add a teaspoon of light cream to the sauce for extra creaminess without heaviness.

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container for 2 days. Gently reheat before serving.

Freezer: Not recommended; the creamy texture deteriorates.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• The zucchini sauce can be prepared 24 hours ahead and kept in the refrigerator.
• Reheat the sauce over low heat, adding a splash of milk if it thickens too much.