Zucchini and Yellow Beet Creamy Veggie Sauce Pasta with Chicken. Zucchini so soft,some floral notes and some sweetness to it, yellow beet is sweet and crispy– nothing overpowering! The combo in a sauce is SO GOOD. This pasta is loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe.
Happy April!! Happy Spring!
This simple pasta primavera aka creamy veggie sauce pasta uses a combination of the earliest vegetables available in spring — beets, peas and zucchini, spring onions, asparagus— making it a true celebration of the season. The sauce works best with any pasta of your choice, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables.
If you think you don’t like a certain vegetable (or have a family member that doesn’t), try serving it up a different way. In this dish, the zucchini and beets are blended and sticks to the pasta and tastes out of the world good. My boys will gobble it down! Kids tend to think anything is good with pasta (and I don’t disagree!).
A few days ago when I was packing lunch for the boys and shared this creamy veggie sauce pasta on Instagram, I had an overwhelming amount of requests to share the exact recipe and I was excited to share it. This has been a go to sauce for my pasta. We love our pasta.
Creamy Veggie Sauce Pasta
This recipe is as simple as it gets. Use the freshest vegetables: corn, squash, pumpkin or any vegetable of the season that can be good when blended, garlic, good quality olive oil, cheese and sour cream. So good. If you want to skip sour cream, add whole milk yogurt with some lemon squeezed in, or Crème fraîche. Don’t cook the veggies a lot, only to take the slight rawness out.
While making the pasta, make sure to reserve the water and use it later. Add shrimp, scallops or mussels instead of chicken if you wish. You could completely leave out the meat or seafood too. It’s great as is. You could also serve this tasty sauce over baked potatoes, zucchini “noodles”, polenta, rice, etc. It’s so delicious, you can’t go wrong!
- 1 large zucchini, chopped
- 1 medium golden beet, peeled and diced to small pieces
- 5 whole garlic
- ⅓ tsp fresh oregano or ⅓ tsp dried oregano
- 2 tbsp extra virgin olive oil
- ⅓ cup sour cream
- ¼ cup grated or parmesan chunks
- salt, pepper
- 2 cups Cooked Pasta
- 2 Chicken breasts or 5 chicken strips, cut to 1 inch cubes
- salt and pepper
- Basil, 10 leaves torn for garnish
- Cook the pasta according to the instructions till al dante and reserve 1 cup of pasta water.
- Sauté the zucchini , beets and garlic in 2 tbsp oil for 5-7 minutes until they start to soften. Add the oregano and turn off the heat. Season it with salt, pepper.
- Blend all this in a food processor or blender with ½ cup of pasta water, sour cream and parmesan to a coarse paste.
- Take a pan, and put another tablespoon of olive oil. Add the chicken, salt and pepper.Saute for 5-7 minutes or until it's completely cooked.
- Pour in the veggie cream mixture, check for salt. Add the pasta,1/2 cup of reserved pasta water, chili flakes, mix well.
- Simmer for 2 minutes, toss in the basil. Serve immediately.
Don’t know how to use certain vegetables, give this creamy veggie sauce a try and let me know how much you love it! If you try it, please leave me a comment below with your feedback and star rating. You can also find me on social media.
Check out my book MASALA AND MEATBALLS on Amazon.
Stay in touch for more delicious food on Follow me on Instagram and Pinterest for daily doses of food.
Looks yum.. gonna try it soon..