It’s not very often you’ll see me make a vegetarian-style dish since I’m definitely a meat lover, but this is one dish I enjoy that I don’t miss the meat in. While you’re prepping the vegetables for the sauce, start a pot of water on the boil for your pasta. When I make a cream-type sauce, I prefer to use a long, hearty pasta like fettucine or linguine, but feel free to use your favourite.
Next, I washed and diced three small zucchini, leaving the skin on. When choosing the zucchini, make sure to took for a nice firm skin, and a stem that isn’t soft or darkened. They have the nicest flavour when they’re roughly and inch and a half in diameter rather than overly large.
Next, quarter a pint of campari tomatoes. You can use cherry or grape tomatoes if you prefer, but they have a tougher skin which isn’t as pleasant to eat once the tomatoes have broken down to make the sauce.
Heat about two tablespoons of olive oil over medium-high heat, and add the shallots. Cook until the shallots are slightly transparent.
Add the other vegetables, and bring to a boil.
Add 1 tbsp of basil, 1 tbsp of oregano, 1 tsp pepper, and 1 tsp salt. Add one cup of cream or milk, and stir well. Lower the heat and allow the sauce to simmer while the pasta cooks.
Just before serving, add 1 cup grated parmesan cheese, and mix well.
Arrange your pasta on a serving plate, and pour the sauce over the top. If you wish, add some grated Parmesan on top for a garnish.