Pasta with Zucchini and Mushrooms

Eh, if there had been a topic about kitchen disasters here, I would have posted there... Sound familiar? Yes, I wanted to make Julia's stuffed pasta, the version with mushrooms instead of meat. However, the zucchini gave me headaches, it crumbled, and I couldn't wrap anything anymore. So I scratched my head and thought about what to do with the already cooked pasta that was waiting to be transformed into a delicious dish.

In the end, I managed to create such a tasty dish that I decided to make it again. This time, I opted for short pasta, which pairs perfectly with the sauce I prepared. I boiled the pasta in a pot of water with a little salt, being careful not to leave it too long, so it would remain al dente.

In the meantime, I peeled the zucchini and cut it into thin strips. I sautéed it in hot oil, which began to flavor the entire kitchen. The aroma of the fried zucchini was absolutely irresistible! After the zucchini became slightly transparent, I added the drained mushrooms, which brought an extra flavor and texture. Then, I poured in the tomato paste, added a little water, and minced garlic, letting the ingredients combine and enrich with flavors.

I seasoned with salt, pepper, and herbs, allowing the mixture to simmer on low heat for a few minutes to thicken slightly. Then, I greased a baking dish with a little oil, where I poured the vegetable and mushroom mixture, making sure it was evenly distributed.

In a separate bowl, I whisked an egg with sour cream, obtaining a creamy mixture that I poured over the vegetables. Everything looked so good that I could hardly wait to taste it. I placed the dish in the preheated oven at 180 degrees Celsius and left it there for about 30 minutes until the surface turned golden and appetizing.

And just like that, from a potential kitchen disaster, I managed to make a delicious meal. The dish was hearty, full of flavors, and perfect for a family dinner. Enjoy your meal!

 Ingredients: - 400 g of any pasta - one medium zucchini or two smaller ones - sliced mushrooms - a can (or fresh, why not) - homemade tomato paste, very good and without preservatives - a few cloves of garlic - one egg - one tablespoon of sour cream - salt - pepper and other spices to taste

 Tags:  eggs garlic broth sour cream zucchini mushrooms vegetarian recipes