This recipe immediately caught my eye; there’s always been a special place in my heart (and stomach!) for pasta and mushrooms. A chance to have them both AT THE SAME TIME was irresistible.
First of all, this recipe only requires a few ingredients that I don’t usually have on-hand: zucchini, cremini mushrooms, and heavy cream. It made shopping for this dinner relatively painless, and anything perishable will happily keep in the fridge for a few days, in case you or your family decide on something else to eat that night.
That being said, once you do decide to whip this up, it’s stupidly easy and tastes incredible. I’ve made this dish twice now, and having recognized what I needed to refine after the first batch, the second batch was even better — and I didn’t think that was possible.
My tips and observations for making this ambrosia even incredible-er:
- Use just 4 cups of water. It’s more than enough, and you don’t want to have to drain anything later.
- When putting everything in the pot to boil, put the pasta in first, then the veggies.
- Everything else will work its way down into the water once it starts boiling.
- Don’t be afraid to add a little extra cream (if you tolerate dairy well).
- If you’re cooking in a metal pot, transfer everything to a plastic bowl or non-stick pot before adding the Parmesan cheese; otherwise, it will all stick to the pot instead of the food. (This life lesson cost me some elbow grease.)
My conclusion:
