Creamy Chili Zucchini and Spinach Pasta

Wychodzi bardzo wodniste, dodałam na górę jeszcze starty ser, bez sera średniawka, z serem bardzo smaczne Użyłam jednej dość sporej cukinii i mleczka kokosowego

Hardest part is getting the consistency right. It was very strong on Italian seasoning as well so I would do half the amount and go from there next time.

Based on previous reviews, I kind of went a little bit rogue with the method. I boiled the pasta separate, and then I fried the onions, added the courgette, and fried fire a while. I added the stock cube (not dissolved in water, just crumbled it up) then sprinkled with cornflour and remaining spices, to try and make the courgettes a bit crispy, and to help thicken the sauce later on. Once they had started to brown a little I added the tomatoes and almond milk. Let it mix and then added the spinach and once it had wilted I added the pasta. I do think I ended up adding more almond milk than was called for in the recipe, but on the other hand I didn’t add the water with the stock cube. There was not really any extra sauce, but it’s nice and creamy. As I said, if I had added the water, there might have been more sauce. I toed with Parmesan- it came out nice!

I had zucchini and elbow macaroni so thought I’d give this recipe a try, but found it over complicated. I cooked ground beef until almost done then added 1 sliced zucchini and sliced mushrooms and cooked for about 5 minutes. Drained it and added one can of tomato sauce, 1 cup of pasta water, chili powder, Italian seasoning and garlic powder to taste (for us that means a lot!) sprinkled in Parmesan cheese as it was cooking. Added drained (not rinsed) pasta to sauce and served. It was a simple meal, easy, and we enjoyed it.

Still pretty watery despite following instructions. Not sure you need the broth, might try it with sautéing the onions in some oil or butter then adding the zucchini, and add a little vegetable bouillon and pasta water if needed. Flavor was good though.

Had to cook it for way longer than recommended, the zucchini takes quite some time to get nice and tender. Overall very good, if you're looking for a way to use up your zucchinis I highly recommend. Added paprika and ommited the almond milk, also added bacon bits and feta as toppings.

Seasoned with paprika, Italian and everyday seasoning. Added Parmesan to thicken the sauce a bit 5mins before serving. Really good

Very watery and needed more flavor.

Oops forgot to take the photo before eating, anyway I used 100 mls less of vegetarian stock but added 80mls more almond milk after cooking the courgette for 8mins with a lid on, also added mushrooms, peas, instead of a whole tablespoon of chilli powder 'which I would of thought would make it inedible' I used half a teaspoon of cayenne which worked well, we all enjoyed. 13.9.23. Took a photo this time, I used the same amount of vegetable stock & almond milk as I mentioned above, no peas or mushrooms instead broad beans and spinach this time, also the same amount of cayenne plus a teaspoon of turmeric and 40 grinds of black pepper. Absolutely lovely taste and is very easy to make 😋 19.10.24.

I added sliced chicken breast. I sauteed them first before doing the vegetables. I also dusted the chicken with fresh ground black pepper and chili powder so the vegetables got a headstart absorbing the flavors.

Way too watery, and wilting the spinach before trying to reduce just cooks the spinach

Substitute plain yogurt for milk. Add fiber.

Better than expected. I sautéed the onions and zucchini in butter with salt and pepper and 2 bay leaves to start. After adding the broth and letting in cook, I added the tomatoes sauce, spices, fresh basil and spinach and let it cook. Then, off the heat I added the milk (I used Greek yogurt!) and corrected the spices and salt. it was soooo good!! I used the recipe as a guide but i think that the modification’s definitely helped to give it more flavor.

Made it with coconut yogurt instead of milk and it came out great

Really tasty but like others it was very watery. Had to drain the courgette after cooking it as it released so much water it was swimming yet recipe says most of the liquid should be gone at that point. Used coconut milk (tinned not bottled) and chopped tomatoes (so yes, more watery than passata) but even with adding cornflour it was much more pasta soup than sauce! Still, tasted good 👍

Added squash and cucumbers.

added more chili and some curry powder and it was delicious 😋 i also used chickpea spaghetti instead of the wheat elbow noodles.

This was pretty good. It has a nice kick to it, but not too spicy. I mixed in a little goat cheese…just felt like it need some richness. A bit too carb heavy for me, so probably won’t be a repeat.

Good, but we added a little more of the spices based on other recommendations. We used chickpea pasta since my store did not have wheat elbow pasta (even after I drained the water and tried to fold it in with a wooden spoon)... and the pasta just disintegrated. Do not try with chickpea pasta. Flavor was there. Topped worth a little mozzarella too.

Turned out great! Was a little watery though. Didn't really like it but my family did.

I added a whole can of tomato sauce and ground turkey

Needs way more spice!

EDIT: I went and read the original recipe and they reiterated that the milk has to be homemade cashew milk! You can’t use store bought or it won’t thicken!! So if you make this, look up the original recipe Tastes good but did not thicken at all. I even added cornstarch and it is still very soupy.

So easy to make, directions where easy to understand! In the end I added some cornstarch with water to thicken the sauce up a little!