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Trofie alla crema di verdure

Too few ratings

“This is a simple and delicious recipe! The perfect balance between vegetables, carbs and dairy! Treat yourself☺️”

Difficulty

Easy 👌
5
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
120 g trofie pasta
½ zucchini
30 g leeks
100 g portobello mushrooms
50 g maroon mushroom
1 clove garlic
5 g thyme
8 leaves basil
15 g grana padano
3 tbsp olive oil
20 ml white wine
40 ml heavy cream
  • Step 1/9

    Chop your ingredients
    • ½ zucchini
    • 30 g leeks
    • 100 g portobello mushrooms
    • 50 g maroon mushroom
    • 5 g thyme

    Chop your ingredients

  • Step 2/9

    • 3 tbsp olive oil

    In a hot skillet, add the olive oil and sauté the zucchini, seasoning with salt and pepper. I prefer to sauté separately, in order to get all of them brown.

  • Step 3/9

    • 1 clove garlic

    When everything is brown, mix all the ingredients in the pan and add the thyme. That’s when I added the garlic as well, I leave it to further so I don’t overcook it, eventually burning the garlic.

  • Step 4/9

    • 20 ml white wine

    Add the wine whine to deglaze the pan and allow the alcohol to evaporate.

  • Step 5/9

    • 40 ml heavy cream

    Add the heavy cream and bring the sauce to a simmer.

  • Step 6/9

    • 120 g trofie pasta

    Add your pasta! The package said to cook my pasta for 10 minutes, I cooked for 9 and finished the remaining minute in the skillet to obtain an al dente pasta.

  • Step 7/9

    • 15 g grana padano

    I got those slides of grana padano using a peeler. Then added to the top of pasta.

  • Step 8/9

    • 8 leaves basil

    Add black pepper, basil and a drizzle of olive oil.

  • Step 9/9

    Voilá! Bon appétit!

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