Creamy Spaghettini with Meat and Zucchini
A comforting pasta dish, full of comfort, taste and nutrition
Equipment
- Large Pot
- Medium Pan
- Bowl or Dish
Ingredients
Pasta
- 1 pkg whole wheat spaghettini
- 1 tsp salt
- 1 tsp olive oil
- 5 cups water
Meat Mixture
- 1 lb ground beef any ground meat will do
- 1 tbsp olive oil can leave out if have a good non-stick pan
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp soy sauce
Cream Sauce
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1/2 medium onion finely diced
- 1 cup mushrooms minced
- 1 cup zucchini mined or finely diced
- 2 tbsp creamcheese
- 1 cup pasta water reserve from the pasta step
- 1/4 cup whole milk
- 2 tbsp parmesan cheese
- 1 tbsp truffle oil optional, not neccessary but adds extra flavour
Instructions
- In a large pot cook the pasta (add the salt and olive oil to the water before adding the pasta).
- Cook and drain, and reserve 1 cup of the pasta water for the sauce.
- In a medium saucepan, sautee your meat. Add the olive oil first and then the meat.
- Add all the ingredients for the meat mixture directly into the meat.
- Cook through on medium to high heat.
- Once the meat is cooked, remove the meat from the pan, and set aside.
- In the same pan you used for the meat, you will make the cream sauce. Turn the heat to medium-low, and add the olive oil.
- Once the oil is warmed, add the garlic and onion.
- Once the onion is slightly translucent add in the mushrooms and zucchini.
- As the vegetables begin to sweat, add the meat mixture in.
- Mix well.
- Add in the creamcheese, milk and pasta water and continue mixing until well-blended.
- Once the cheese has melted and not clumping, add in the pasta. Turn the heat to low.
- Mix until all the pasta is well coated and remove from the heat.
- Dust the top with parmesan cheese (and truffle oil if available).
- Cover and let stand for atleast 5 minutes before serving.
Tried this recipe?Let us know how it was!