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Creamy Pepper Zucchini Pasta al Forno

Serves: 4

The veggies in this past that are well blended make it for a very creamy sauce as well as tasty. I used whole wheat pasta so it makes the meal mind smarter.

Ingredients for white Sauce

1 ½ tbsp butter

1 ½ tbsp flour

1 cup milk

Pinch of salt


375 g whole wheat pasta

1 tbsp olive oil

2 bell peppers diced ½ inch

3 zucchini

1 tsp kosher salt

½ tsp pepper

1 tbsp minced garlic

2 tbsp olive oil

½ cup water

4 fresh basil leaves

¼ cup oil

½ cup grated parmesan

250 grams mozzarella ½ cubed

2 tbsp grated parmesan

¼ cup shredded mozzarella


  1. Make white sauce first by melting butter in saucepan and whisking in flour

  2. Add salt and milk slowly while whisking. Whisk about 5 minutes until you have a creamy sauce

  3. Set aside, this sauce can be stored up to five days in the fridge

  4. Preheat oven to 390˚F

  5. Make pasta per directions and save ½ cup of pasta water

  6. Heat 1 tbsp oil in large wok style pan and sauté peppers until nicely toasty brown

  7. Slice zucchini in quarter and cut into ½ inch slices

  8. Add zucchini, salt, pepper, garlic, olive oil and water into pan

  9. Cook on high for ten minutes and let mixture cool for 10 minutes

  10. Blend mixture, basil and oil in blender until you have a smooth sauce

  11. In a large bowl mix together cooked pasta, sauce and pasta water

  12. Pour in white sauce, parmesan and mozzarella cubes and mix everything well

  13. Pour into baking dish and sprinkle with parmesan and shredded mozzarella

  14. Bake for 20 minutes and then broil for last 5 minutes

Serve with a side salad


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