EPISODE 1003 – How to Make Creamy Zucchini Pasta Recipe
FULL RECIPE HERE:
CREAMY Zucchini Pasta | HEALTHY & Delicious 20 Minute Recipe
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So with zucchini season around the corner today we’re going to make a dish that truly showcases what an incredible fruit it truly is yes like I’ve told in the past zucchini is actually a fruit not a vegetable anyways we’re talking creamy zucchini pasta now the beauty of this recipe
Besides the fact that it’s so easy to make and made with the simplest ingredients is that it comes together in under 30 minutes yet that creamy zucchini sauce feels like it’s been simmering for hours folks serve this pasta dish next to a couple slices of crunchy bread drizzled
With some olive oil and a bottle Spanish white wine more specifically a verdejo from the region of Rueda you’re going to have yourself the best moment of your day this video is sponsored by tienda.com La Tienda is an online Superstore focusing on selling all things Spain for your
Home and kitchen and they’ve been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego which we’re going to be using in today’s recipe the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from
Spain and all the spices you need to make all your favorite Spanish recipes among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings
And they even offer classic grilling systems that way you can always perfectly cook your paella at home folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure you use coupon code ONAFORK during checkout for 10% off your order alright let’s just dive right
Into this I’m going to fill a stock pot with some water you want to go to a little over the halfway point then we’ll season generously with sea salt and heat it with a high heat while the
Water’s heating let’s start making our creamy zucchini sauce I’m going to he a large fry pan with a medium heat and add in a generous 2 tbsp of extra virgin olive oil which is 35 ml while the oil is heating I’m going to roughly chop one medium-sized onion roughly chop six
Cloves of garlic and cut two medium-sized zucchinis each one small bite-sized pieces and it’s okay if the ingredients aren’t perfectly cut as we’re going to puree them later on in the recipe then we’ll add the chopped ingredients into the hot fry pan
And we’ll mix them around that way they’re all coated in the olive oil and since we cut the ingredients into larger chunks you don’t have to mix this around continuously but do get into every minute or so that way everything evenly sautes after about 5 minutes and the onion is nice
And translucent I’m going to add in half a teaspoon of dried thyme which is half a gram and season generously with sea salt and freshly cracked black pepper and we’ll give it a mix until it’s well mixed together then we’ll add in one cup of water which is 240 ml
And we’ll turn it up to a high heat and go between 4 to 5 minutes or until the zucchini is nice and translucent after 5 minutes and the zucchini translucent we’ll remove the pan from the eat and let it rest at room temperature that way the ingredients can slightly cool at the
Same time let’s move back to the stock pot as you can see the water is now at a boil so it’s time to add in the pasta for this recipe I’m using penne pasta but you can use whatever
Pasta you like I’m going to measure out 8 oz which is 225 grams and add it into the stock pot and as always you don’t have to mix the pasta around continuously but do get into every 2 minutes or so that way it doesn’t stick together and it all evenly cooks
While the pasta is cooking let’s move back to the fry pan once the ingredients are cool enough to handle they’ve been sitting here for a few minutes I’m going to transfer everything into a tall plastic cylinder to puree these ingredients I’m using a
Hand blender but you can also use a food processor nutribullet or even a standup blender and we’ll blend the ingredients until we end up with a smooth puree then we’ll heat the same fry pan with a low medium heat and add in the zucchini puree
Then we’ll grab some of the water that the pasta is cooking in and slowly add it into the cream sauce while we whisk it together we’re going to add between half a cup to 1 cup which is 120 to 240 ml or until we end up with a beautiful creamy texture
Once we end up with a creamy sauce we’re going to continue to simmer this on a low medium heat while we wait for the pasta to cook once the pasta is perfectly cooked al dente which is exactly 11 minutes in my case so make sure to check the package instructions
In the pasta that you’re using we’ll start transferring it directly from the stock pot into the pan with the creamy sauce and I tell you I like to save some of that water that the pasta was cooked in just in case the creamy sauce dries up or it’s too thick
Just add in a splash and it’ll bring it back to life then we’ll remove the pan from the heat and finely grate in half a cup of cheese which is 60 grams I’m using a Spanish manchego here
That’s been aged for 6 months but you can use whatever cheese you like you can easily veganize this recipe by omitting the cheese or using a plant-based one and we’ll give it a mix until it’s well mixed together and like I’ve you in the past when you’re working with cheese and
A hot pan you always want to add it in there at the end if the pan is too hot it’s going to start separating the fats from the cheese and you’re going to lose that beautiful creamy texture and you can serve this directly out of the fry pan or transfer into some serving
Dishes either way make sure to top it off with a kiss of grated cheese and some fresh parsley check it out our creamy zucchini pasta is done effortless to put together just a handful of ingredients and all done in under 30 minutes let’s give it a try and see how it turned out
As always folks now it’s time for the moment of truth let’s see how this tastes it looks absolutely fabulous here we go that was a big bite check that out I’m telling you first things first that penne pasta is beautifully cooked so important to check
The package instructions as there’s nothing worse than overcooked pasta that creamy sauce has such a great texture and the zucchini really shining through you saw this so easy to make heart healthy ingredients and done in under 30 minutes give a try home and I promise with that
First taste you’re going to get hooked on it because it’s so good really quick before I go a shout out to a couple of my patreons Ronald Kemp, Steven Riggs, John Kochanowski and John Dayan again guys
Thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and if you’re not subscribed
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