photo: Creamy Pasta with Mussels and Zucchini

Creamy Pasta with Mussels and Zucchini

Pasta goes well with almost any ingredients. Mushrooms, a variety of vegetables, minced meat, chicken fillet, sea fish and, of course, seafood are perfect for it. Today we will cook pasta with mussels, young squash and onions in a creamy sauce. For this recipe, you can use almost any pasta made from durum wheat, for example, spaghetti, fusilli, penne or farfalle.
30 min
4 servings


  • Mussels
    200 g
  • Pasta
    200 g
  • Zucchini
    300 g
  • Onion
    1 pcs
  • Cream 20%
    200 ml
  • Garlic
    2-3 clove
  • Butter
    20 g
  • Olive oil
    2 tbsp
  • Basil
    5 g
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dried thyme
    0.25 tsp


  • 1. Peel the onions, wash them and cut quarters of rings. Peel and finely chop garlic cloves. In a deep frying pan with a thick bottom, combine olive and butter. When the mixture warms up, put into it the chopped onion and garlic. While stirring, pass the vegetables until golden.
  • 2. Wash young squash with underdeveloped seeds, cut off the tails. Cut vegetables quarter of rings. Add zucchini into the pan with onions and garlic. Stir and continue cooking vegetables for 5 minutes.
  • 3. Then add mussel meat to vegetables.
  • 4. After frying the ingredients together for 2-3 minutes, add medium-fat cream to them.
  • 5. Bring the sauce to flavor by adding salt, a mixture of ground peppers and dried thyme. Continue cooking the sauce on low heat for another 5-7 minutes.
  • 6. Meanwhile, boil pasta, following the instructions on the package. It is important not to overcook the pasta, it should keep its shape well and remain elastic. Filter ready pasta from the water and add into the pan with the sauce.
  • 7. Mix the creamy sauce with pasta. Warm it all together for another minute. Fill the finished dish with fresh herbs and serve immediately, until the pasta is cooled.
  • 8. Bon appetit!