Main dishes

Fusilli with zucchini in mushroom-mustard cream sauce

Fusilli tossed with zucchini, mushrooms, and onion in a mustard cream sauce with parsley. An easy lunch or dinner that serves four.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Fusilli with zucchini and mushrooms in mustard cream sauce is a simple pasta dish that makes good use of wild mushrooms and garden zucchini. Sauté onion, mushrooms, and sliced unpeeled zucchini in a little oil, then add cooking cream, thicken with cornstarch, and season with two teaspoons of mustard. After simmering for ten minutes, stir the cooked pasta into the sauce. This dish works well for lunch or a light dinner.

Ingredients

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Instructions

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  1. Chop the onion and mushrooms, and slice the unpeeled zucchini into rounds.
  2. Sauté the onion in a little oil, then add the mushrooms and zucchini and season with salt and pepper. Stir in the parsley. If the vegetables do not release enough liquid, add some water.
  3. Cook the pasta according to the package directions. Add the cream, cornstarch, and mustard to the vegetables, simmer for about 10 minutes, then stir in the cooked pasta.

Tip: Mix the cornstarch into cold cream before pouring it into the vegetables; it would clump immediately if added directly to the hot sauce.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
561 kcal
Protein
20 g
Carbohydrates
106 g
of which sugars
9.7 g
Fat
6.2 g
of which saturates
2.4 g
Fiber
6.3 g
Salt
0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Fusilli s cuketou a hubami v horčicovo-smotanovej omáčke

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