There is something magical about edible flowers. It hardly seems right to consume something so pretty and even though they don’t usually have very strong flavours, they brighten a dish up so beautifully that the inclusion of them just makes people happy.
One of the most popular edible flowers is the zucchini blossom – and with good reason they are wonderful – but I am constantly amazed by the lack of inventive recipes out there. Sure, you can find a plethora of stuffed zucchini flower recipes online (I’ve certainly made my fair share of them back when I was a worse photographer), but the zucchini flower can be so much more than just stuffed and fried.
So, tasked with the self imposed burden of bringing you as menu alternative zucchini flower recipes as I can, I’m happy to say that I’ve already used zucchini flowers as a pizza topping with fior di latte cheese here, I’ve used it in a rice salad with fennel parsley and feta here, and now I’m pairing it with incredible mushrooms (a gift from the Mushroom Growers Association) to make a wonderful creamy mushroom and zucchini flower fettuccine.
This is the perfect quick and easy pasta with seriously impressive results. It take very little time to make, is equal parts creamy and winey (yes, I know it’s not a word… but it should be) and is topped with the glorious little rays of sunshine known as zucchini flower petals.
So, if you are looking to impress your partner, family, friends, but are short on time… this one is for you! You can thank me later.
Creamy Mushroom and Zucchini Flower Fettucine
- 8 female zucchini flowers with attached baby zucchini
- 1 tablespoon olive oil
- 3 spring onions, finely sliced at an angle
- 1 garlic clove, crushed
- 1/2 teaspoon dried chilli flakes
- 6-8 swiss brown mushrooms, cleaned and sliced
- 250g cream
- 1/2 cup dry white wine
- Sea salt and cracked pepper
- 500g fresh or dried fettuccine pasta
Place a large pot of salted water on a medium high heat and bring to the boil.
Meanwhile separate zucchini flowers from each baby zucchini. Gently tear the zucchini flower petals from the base of the flower and set aside discarding the flower base and stamen. Chop the baby zucchini into rounds by cutting off the top and very bottom of each zucchini and cut crosswise in 1/2 cm slices. Set aside.
Heat a large frypan over medium heat. Add the oil and sauté the spring onions, garlic and chilli for 2 minutes stirring constantly until fragrant and translucent. Add the mushrooms and zucchini slices and sauté for 3 minutes then add the white wine and allow it to reduce down by 1/2.
Meanwhile, if using dried pasta add it to the boiling water now and cook as per the packet instructions.
After the wine has reduced, add the cream and salt and cracked pepper to taste then turn down the heat and simmer stirring occasionally for 4 minutes.
If using fresh pasta, add it to the boiling water now and cook for 2 minutes or until al dente.
Drain the pasta and then add it to the frypan with the sauce and stir well to combine. Serve the pasta topped with the zucchini flower petals, grated Parmigiano-Reggiano cheese and more cracked pepper.
Chew Town was not paid to develop this recipe, but was gifted the Mushrooms from the Australian Mushroom Growers, with thanks. If you would like to learn more about Australian mushrooms visit the website . To read Chew Town’s disclosure policy please visit the About page.