Squash Blossom & Mushroom Spaghetti | Kitchenstagram
Squash Blossom & Mushroom Spaghetti is a light, flavourful pasta dish that combines the delicate sweetness of squash blossoms with earthy mushrooms, creamy crème fraîche, and savory parmesan. These vibrant squash blossom flowers are freshly picked from my terrace garden! With plenty of these beauties in bloom, I’m whipping up this quick and easy recipe that highlights the best seasonal produce, making it perfect for weeknights when you want a meal that’s both simple and impressive.
With its creamy texture and vibrant squash blossom petals, this dish feels like a little celebration of sunshine on your plate. Spaghetti works particularly well here, but feel free to use any pasta you prefer. A generous sprinkle of freshly grated parmesan elevates the flavours, making it a truly satisfying meal.
Squash blossoms are a versatile and delightful ingredient. While they are often stuffed with cheese and fried, they’re equally lovely in salads, tofu scrambles, as pizza toppings. In this recipe, they shine in a creamy sauce that pairs beautifully with mushrooms. Easy to make and utterly delicious, this pasta is sure to become a favorite. Try it and savor the magic of squash blossoms.
What are Squash Blossoms?
Squash Blossoms are the edible flower of pumpkin, zucchini or other squash plants. These bright yellow-orange blossoms are not only visually stunning but also offer a delicate, mildly sweet flavour reminiscent of the squash they come from. Zucchini blossoms re particularly popular, celebrated for their beauty and subtle taste, which adds a touch of magic to any dish.
Edible flowers, like squash blossoms, are delightful culinary additions. Though their flavours are often mild, their visual appeal brightens dishes and evokes joy. Squash blossoms can be prepared in many ways, with one of the most common being stuffed with ricotta cheese, goat cheese and cream cheese, dipped in batter and fried to crispy perfection. They’re also delicious tossed into a frittata, scattered on pizza, or incorporated into a quiche. For a unique twist, try making squash blossom pasta- a dish as enchanting as it is flavourful. Cooking with these blossoms transforms simple recipes into extraordinary experiences.
Serving suggestions:
Serve Squash Blossom & Mushroom Spaghetti as a main dish with garlic bread and a fresh salad. For a heartier meal, pair it with Chicken Roast or Crispy Fried Chicken or Crispy Fried Oyster Mushrooms. It also works beautifully as a side for Creamy Mushroom Chicken or Tuscan Mushrooms. Enjoy it on its own for comforting dinner, or elevate it with these simple additions for a balanced and flavourful spread.
Storage Tips:
Refrigeration: To store leftover Squash Blossom & Mushroom Spaghetti, let it cool and place it in an airtight container in the fridge for up to 4-5 days.
Reheating: To reheat, warm the pasta in a pan over medium heat with a splash of milk or broth, stirring until it’s creamy and heated through.
Freezing: Freezing is not recommended as it may affect the texture.
Ingredients
7-8 nos. Squash blossoms
200 gm Dried Spaghetti
Salt to taste
1 tbsp Olive oil
1 no. Shallot, finely chopped
1 Garlic clove, crushed
150 gm Button Mushrooms, sliced
1 tsp Black pepper powder
2 tbsp Crème Fraîche
1/2 cup Parmesan cheese, grated
2 tbsp Fresh Parsley
Preparation
- Step 1: Gently prepare the squash blossoms by removing the stigmas located deep in the center of the blossom and tear the zucchini flower petals from the base of the flower. Set aside.
- Step 2: Boil water and 1 tbsp salt in a saucepan, then add the pasta and cook till al dente and strain.
- Step 3: Heat olive oil in a heavy bottom pan. Add finely chopped shallots and cook till the onions soften and become translucent.
- Step 4: Then add minced garlic and sauté for 2-3 minutes. Add the sliced mushrooms and cook for another 3-4 minutes.
- Step 5: Add squash blossoms and sauté for few minutes. Then add the pasta along with some pasta water, salt to taste and black pepper powder and sauté for 2-3 minutes.
- Step 6: Turn off the heat and add crème fraîche and grated Parmesan cheese, toss well to emulsify the sauce and coat all of the spaghetti. Add fresh parsley, stir to combine.
- Step 7: Serve the pasta immediately, top with some grated parmesan cheese and some chopped parsley. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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