ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
- Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
- Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
- Scoop into small shallow bowls and top with more basil and black pepper.
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Kristie Myers
[email protected]I'm allergic to basil, so I substituted parsley instead. It worked out really well and the dish was still very flavorful.
Khan Maan
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and mushrooms that were about to go bad, so I threw them into this dish and it turned out great!
Cadi Hopper
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were complex and delicious. I especially loved the crispy zucchini.
Ali Saber
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try anyway. I was pleasantly surprised! The mushrooms were cooked perfectly and they didn't overpower the other flavors. I'll definitely be making this again.
Daniel Noffke
[email protected]This recipe was a bit too salty for my taste. I think I'll use less Parmesan cheese next time. Otherwise, it was a good recipe.
Suresh Bogati
[email protected]I'm a huge fan of one-pan pasta dishes, and this one is no exception. It's simple to make and always turns out delicious. The combination of mushrooms, zucchini, and basil is a classic for a reason.
Brian Kiprop
[email protected]Meh. It was okay, but nothing special. The flavors were kind of bland and the pasta was a bit overcooked. I wouldn't make this again.
Devin Horton
[email protected]This recipe is a lifesaver! I'm always looking for quick and easy meals that are also healthy. This one fits the bill perfectly. The whole family loved it.
VIN VID
[email protected]Not sure what went wrong, but my dish turned out really dry. I think I might have added too much pasta or not enough liquid. Will try again with some adjustments.
Thato Ojo
[email protected]I was a bit skeptical about the one-pan cooking method, but it actually worked really well. The pasta cooked evenly and the sauce came together beautifully. A great recipe for busy weeknights.
Md Nur ali
[email protected]Followed the recipe exactly and it turned out great! The pasta was cooked perfectly and the sauce was creamy and flavorful. Will definitely be making this again.
Toxx Synn
[email protected]This dish was a hit at my dinner party! The mushrooms and zucchini were perfectly cooked, and the basil added a fresh, summery flavor. Everyone raved about it.
Dekpe Koudjo
[email protected]The recipe was a bit bland for my taste. I added some extra garlic and red pepper flakes to give it a little more kick. Overall, it was a good starting point, but I'll need to make some adjustments next time.
Tayseer Ahmed
[email protected]Easy and delicious! The sauce was creamy and flavorful, and the pasta was cooked al dente. A great recipe for a quick and satisfying meal.
Dear Momdad
[email protected]Not a fan of zucchini, but this recipe changed my mind. The zucchini was cooked perfectly, maintaining a slight crunch that complemented the tender mushrooms and aromatic basil. Will definitely make this again!
Nuru Khan
[email protected]This recipe was an absolute delight! The combination of wild mushrooms, zucchini, and basil created a symphony of flavors that tantalized my taste buds. The one-pan cooking method was a breeze, making it a perfect weeknight meal.