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American Recipes
Cremini and Zucchini Spaghetti

Cremini and Zucchini Spaghetti

with Parmesan Garlic Bread

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Some nights, nothing but a big bowl of pasta will do. (If that’s 3 out of 5 weeknights for you, we totally get it.) This week, our chefs whipped up a nourishing, veggie-loaded version that’s sure to curb the most ferocious carb cravings. Spaghetti is cloaked in a rich chili flake-spiked tomato sauce with tender bites of zucchini and meaty mushrooms. For a finishing touch, a sprinkle of nutty Parmesan and, on the side, a serving of golden, toasty garlic bread.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

4 ounce

Mushrooms

1 unit

Roma Tomato

1 unit

Yellow Onion

6 ounce

Spaghetti

(ContainsWheat)

3 tablespoon

Tomato Paste

1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

1 unit

Vegetable Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Demi Baguette

(ContainsWheat, Milk)

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate111 g
Sugar16 g
Dietary Fiber9 g
Protein25 g
Cholesterol60 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini into ¼-inch pieces. Dice mushrooms into ¼-inch pieces. Dice tomato into ¼-inch pieces. Halve, peel, and finely dice onion.

Cook Pasta
Cook Pasta
2

Once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water, then drain.

Cook Veggies
Cook Veggies
3

Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 3-4 minutes. Add mushrooms and zucchini and cook until lightly browned and slightly softened, another 5-7 minutes. Season generously with salt and pepper.

Make Sauce
Make Sauce
4

Add tomato, tomato paste, Italian Seasoning, ¾ tsp garlic powder (1½ tsp for 4 servings), and a small pinch of chili flakes to pan. Cook, stirring, until thoroughly combined, 1-2 minutes. Add stock concentrate and 1½ cups reserved pasta cooking water. Bring to a boil, then reduce heat to a simmer. Cook until thickened and veggies are soft, 7-8 minutes.

Make Garlic Bread
Make Garlic Bread
5

Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan (2 TBSP for 4 servings), remaining garlic powder, a pinch of salt, and a pinch of chili flakes (to taste). Halve demi-baguette and toast until golden. Spread butter mixture onto cut sides of baguette, then halve on a diagonal.

Finish and Serve
Finish and Serve
6

Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and a splash of remaining pasta cooking water to sauce. Toss to combine, adding more pasta water as needed for sauce to fully coat pasta. Taste and season generously with salt and pepper. Divide finished pasta between bowls. Top with remaining Parmesan and a pinch of remaining chili flakes, if desired. Serve with garlic bread on the side.