Creamy and Simple Pasta for Dinner

There are some times in life when all you want is a quick and easy dinner. Then it fits perfectly with a portion of pasta. Pasta must be one of the most flexible things you can cook. You can take what you have at home—vegetables, meat or both. Then you add the sauce in the form of crushed tomatoes, cream or crème fraiche and then it is ready.

The first dish I started making myself was pasta with mushrooms, peppers and flavored crème fraiche. I was 16 years old, and that was when I opened my eyes to how you could easily combine flavors and ingredients. At home, we rarely ate anything other than carbonara and minced meat sauce.

Flexible Vegetarian Everyday Food

This recipe for a simple pasta with mushrooms, peppers, and zucchini is a bit of a revival of the classic recipe I made then. 

It’s made with natural crème fraiche and flavored with a dab of smoked paprika powder and tomato puree. In addition to mushrooms and peppers, I also have yellow onions and zucchini. 

The whole thing becomes a simple and tasty pasta that is suitable to put together when you want something easy to make for dinner.

I use the pasta variety fusilli, which are pasta twists, but it works just fine with any other variety, such as penne, Conchiglie (shells) or farfalle (butterflies). 

If you want a little something more, you can grate parmesan cheese and sprinkle over when serving. If you use egg-free pasta, fry in butter and use a vegetable fraiche, the dish becomes completely vegetarian and vegan. Then you have to skip the suggested parmesan cheese.

You can even make this with a gluten-free pasta if you are coeliac.

Simple Pasta With Mushrooms, Peppers and Zucchini

For: 4 people

1 large yellow onion

1 large clove of garlic

1 small zucchini (approx. 300g)

200g fresh mushrooms

1 small red pepper

400g fusilli

salt, black pepper

0.5 cream smoked paprika powder

1 tablespoon tomato puree

2 cups crème fraiche

0.75 cups boiling water from the pasta

Method:

  • Chop the onion and finely chop the garlic. Slice the zucchini and cut the slices into quarters. Rub the mushrooms clean, halve and slice them. Peel a squash, grate it and cut it into small pieces like mushrooms and zucchini.
  • Boil the pasta on the stove as directed on the package. Turn off the water but save 3 decilitres of the boiling water.
  • Melt butter in a frying pan and put the yellow onion down. Let it soften on medium heat, and then put the mushrooms down. When the mushrooms start to soften, put the garlic down. Mix in the zucchini and peppers and let everything fry gently. Salt and pepper, powder over smoked paprika powder and stir in the tomato puree.
  • Mix in the crème fraiche and let it simmer with the vegetables. Dilute with boiling water from the pasta and mix the fusilli into the sauce. Serve with freshly ground black pepper.

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