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