Posted by: jacksterja | 14 April, 2008

Guilt-free Creamy Pasta

Since it’s apparently turned into Jacki’s good food month on here, and I’m getting over my earlier crankiness (I said getting there….don’t push it!), I thought I’d share my favourite pasta recipe.

This recipe originated with a Karen Martini and is one of many of her recipes that I love and make over and over again. For a non-vegetarian specific chef, she really has the vego thing nailed, plus her recipes are downright easy to make. What more can you ask for?

Anyway, I only changed this to make it dairy-free and because I have a personal aversion to one of the ingredients. It is totally creamy and buttery, without having any dairy in it (although adding parmesan / grana padano at the end really doesn’t hurt!). I imagine this would probably be a good one to try for fussy eaters if you’re trying to sneak more vegetables into their diet, as you’d never guess how good for you it is if you didn’t know.

Anyway, that’s enough rambling…here’s the deal.

Slice lengthways about 5-6 medium zucchinis, the thinner the better, but don’t get too stressed. In a pan, heat olive oil and saute finely chopped brown onion and garlic. Once they’re looking translucent, turn the heat down as low as it will go. Add a good slosh (don’t you love my exact measurements?) more oil and the zucchini. Cook for at least 40 minutes, stirring about 4-5 times.

Meanwhile, finely chop fresh parsley (about a fist-full) and sage (about half as much). Toss in the herbs with a generous couple of handfuls of greens. I usually use half and half baby spinach and baby rocket. Add black pepper and chilli flakes to taste, and put the lid on the pot. Cook for a further 5-10 minutes. By the end, the zucchini should have almost turned to mush, and the whole thing should smell divine!

Serve over whatever pasta you fancy, cooked al dente. If you really want it extra-creamy, a tablespoon of cottage cheese or greek yoghurt stirred in right before serving does the trick.



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