Mushrooms, zucchini and onion are finely chopped then stewed with butter and garlic until tender. Cream is added at the last minute for a rich vegetarian sauce.
INGREDIENTS (for 8 servings):
- 1 pound fresh mushrooms
- 10 zucchini
- 1 onion
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 pound farfalle (bow tie) pasta
- 2 tablespoons cake flour
- 2 cups half-and-half cream
PREPARATION:
Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.