Mediterranean inspired pasta with vegetables and creamy ricotta sauce and chives

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Step 1

In a big pot, boil the water for the pasta, add salt. Cut the zucchini in 2cm big pieces. Thinly slice the mushrooms. Dice the tomatoes. Finely chop the chives and garlic.

Step 2

In a big frying pan on high heat, add a tablespoon of oil. Fry the mushrooms for 5-6 minutes until the water has mostly come out. Add the zucchini, salt and pepper and fry another 4-5 minutes until golden (could be longer if you like your veggies more golden). Set aside in a bowl.

Step 3

Add the pasta to the boiling water and cook until al dente (check the package's instructions). Save some of the pasta water (2dl) when draining.

Step 4

Add a tbsp of oil to the frying pan on medium-high heat. Fry the garlic and tomatoes until the tomatoes are soft, 2-4 minutes. Decrease to low heat. Add the vegetable broth powder, ricotta, creme fraiche and half of the saved pasta water. Flavor with salt and pepper.

Step 5

Add the zucchini, mushrooms and pasta to the pan and mix well. Add more of the saved pasta water if you feel the dish is too dry.

Step 6

Sprinkle the chive and cheese to serve.