Mosey Dines

Mosey Dines: Creamy Pasta with Zucchini

Mosey Dines: Creamy Pasta with Zucchini

At Easter, like with any occasion that brings the family together, it can be hard choosing a meal that everyone will enjoy. So we asked friend of Mosey, Amanda Maiorano – Adelaide-based dietitian, cook and food stylist – for the perfect recipe to share with family and friends this Easter. And did she deliver!

"Growing up in an Italian family, Easter has always been a celebration of food and family, and as a recipe developer, there are few things I love more than seeing how powerful food can be in bringing people together. Today I'm sharing my Creamy Pasta with Zucchini, which was inspired by a trip to Italy a few years ago, where my auntie cooked her version of this recipe using fresh zucchinis straight from her garden and homemade pasta. This is why Italian food is one of my favourite cuisines; it's just good, honest food made with quality locally sourced ingredients - yet still incredibly tasty!" - Amanda

Her Creamy Pasta with Zucchini is so delicious and easy, it promises to be a hit with even the fussiest of family members (hello toddlers!) and takes under 30 mins to prepare. Find the full recipe below.

Enjoy! X

Made by Mandy’s Creamy Pasta with Zucchini

Serves 4 | Nut Free | Gluten Free Option | Under 30 minutes

400g short dried pasta
3 tbsp extra virgin olive oil
½ brown onion, finely chopped
2 garlic cloves, finely sliced
3 medium zucchinis, finely sliced
40g Parmesan cheese, grated
Juice of half a lemon
Sea salt
Ground black pepper
Fresh basil to garnish

Amanda wears the Poppy Apron and Maypole Stripe Oven Mitt

1. Bring a pot of salted water to boil and cook pasta until al dente.

2. Heat olive oil in a pan over medium heat. Once hot, add onion and zucchini, then sauté for 5 minutes. Next, add the garlic and season with salt and pepper. Reduce heat to low-medium and continue sauteing until soft and tender; approximately another 10 minutes.

3. Using tongs, transfer ¾ of the zucchini mixture to a blender along with the grated cheese, lemon juice, another pinch of salt and pepper and ¼ cup of pasta cooking water. Pulse until creamy, then return to the pan over low-medium heat. Add the al dente pasta along with another ¼ cup of pasta cooking water and stir until the sauce becomes silky and begins to coat the pasta. Add more pasta water as needed to loosen the sauce.

4. Divide between plates and garnish with basil leaves.

Note: to make this recipe gluten free, use gluten free pasta. To make this recipe vegan/dairy-free, omit the parmesan cheese.

Amanda sets her Easter table with the Poppy Napkin Set and Raspberry Stripe Tablecloth.

Reading next

Lagotto's Pasta with Mosey Me
Mosey Loves: Sophie Panton

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.