Zucchini Pappardelle with Sweet Corn Sauce

Zucchini Pappardelle with Sweet Corn Sauce
 
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This recipe was uploaded
by kitchenthymes

 
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Ingredients

Ingredients
Method
 
  • 1 pound of zucchini, thinly sliced
  • 1 1/2 cups of sweet corn
  • 1/4 cup of onion, diced
  • 1 cup of light coconut milk
  • 1/2 teaspoon of dried oregano
  • 1 tablespoon of olive oil
  • salt and black pepper to taste
With a mandolin or a vegetable peeler, thinly slice the zucchini down to the seeds. Set the zucchini ribbons aside, and discard the seeded center.

In a large saucepan, combine the olive oil, onion and corn together. Saute until tender, about 10 minutes.

Add in the coconut milk, and oregano and bring to a boil. Check for seasoning.

Blend the sauce with an emersion blender until mostly smooth. It's ok to have  some kernels whole. Add the sauce back to the sauce pan over medium heat.

Zucchini Pappardelle with Sweet Corn Sauce

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This recipe was uploaded by kitchenthymes

 
 
A Meatless Monday with zucchini pappardelle with a sweet corn cream sauce.

Method


With a mandolin or a vegetable peeler, thinly slice the zucchini down to the seeds. Set the zucchini ribbons aside, and discard the seeded center.

In a large saucepan, combine the olive oil, onion and corn together. Saute until tender, about 10 minutes.

Add in the coconut milk, and oregano and bring to a boil. Check for seasoning.

Blend the sauce with an emersion blender until mostly smooth. It's ok to have  some kernels whole. Add the sauce back to the sauce pan over medium heat.
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