- I made Meghan Markle's pasta-sauce recipe that she shared before becoming royal.
- It has three ingredients: zucchini, water, and a bouillon cube.
- It was easy to make while working from home and turned out to be creamy and delicious.
Before she was royal, Meghan Markle shared her recipe for a "filthy, sexy mush" pasta sauce.
Delish published an interview with Markle in 2018 titled "What Meghan Markle actually eats in a day," in which she shared a pasta-sauce recipe.
She said a friend had convinced her to cook a zucchini for four to five hours until it broke down into a "filthy, sexy mush" to toss in with the pasta.
The sauce has just three ingredients: zucchini, water, and bouillon.
"The sauce gets so creamy, you'd swear there's tons of butter and oil in it, but it's just zucchini, water and a little bouillon," Markle told Delish.
While working from home last week, I decided to try the recipe for myself.
I gathered my ingredients for the sauce, which included zucchini — or courgette, as it's called in the UK where I live — and a vegetable bouillon cube. I added an onion and Parmesan and opted for rigatoni, as recommended in a Hello magazine article outlining the recipe.
I started by chopping the zucchini and the onion (not pictured).
While Markle didn't include quantities in her recipe, Hello recommended using five zucchinis and one onion. I ended up using four zucchinis and found that was the perfect amount.
I sautéed the onion in a pan with some olive oil. While waiting for it to soften, I added a vegetable bouillon cube to some water.
Hello suggests adding a bouillon cube to half a cup of water, which I did. However, I later found that this wasn't enough and had to add more.
I added the water with the stock cube and the zucchini to the pan with the onion.
I stirred the ingredients and covered the pot, leaving it to simmer on low heat.
I stirred the pot every couple of minutes, and 30 minutes later the sauce looked like this.
Markle had suggested slow-cooking the zucchini for four to five hours, but I decided early on that it probably didn't need to be cooked for that long. My sauce became mushy after just 30 minutes.
The consistency was too thick for my liking, and I found myself adding more water.
I cooked the sauce for about an hour in total. Every five to 10 minutes I would stir and add a splash of water.
Once the pasta was cooked, I combined it with the sauce and sprinkled some Parmesan over it.
Overall, I found that this was the perfect low-maintenance recipe to make while working from home. It didn't require much preparation, and I was able to work on my laptop while waiting for the sauce to cook.
The sauce was as delicious and creamy as Markle said it would be. Not to mention the recipe is easily adaptable — next time I make it I might experiment with a wider variety of vegetables or some meat.
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