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Bowl of trofie pasta topped with zucchini cream sauce.

Trofie with Taleggio and Zucchini Recipe

Soft Taleggio warms into a velvety sauce mixed with blended zucchini, coating Trofie with Taleggio and Zucchini in a light, creamy cheese flavour that fits weeknight meals.

Course: Main
Cuisine: Italian
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 1 batch of Trofie (made with 350 g – 10.5 oz durum wheat flour)
  • Parmigiano Reggiano – to serve
  • Zucchini Cream
  • 1 zucchini – sliced
  • ½ onion – chopped
  • 2 tbsp extra virgin olive oil
  • water
  • salt

Taleggio Fondue

  • 200 g – 7 oz Taleggio – chopped
  • 10 tbsp heavy cream

Instructions

  1. Sauté the chopped onion in extra virgin olive oil over low to medium heat for a couple of minutes, or until soft and translucent.
  2. Add the sliced zucchini, salt, and a couple of tablespoons of water. Cover the pan and cook until the zucchini is tender.
  3. Blend the cooked zucchini until smooth and set aside.
  4. Add the chopped Taleggio and the heavy cream to a pan and melt the cheese over low heat. Set aside.

  5. Cook the Trofie following the instructions in “How to cook pasta al dente”.

    Note: The pasta won’t have a set cooking time because it depends on how long it has been left to dry. Taste it as it cooks and stop when it’s still firm.

  6. Drain the cooked pasta, add it to the pan with the Taleggio fondue, and mix well.
  7. Serve hot with the zucchini cream and some Parmigiano Reggiano on top.