Zucchini Cream Twists

It was one of those quiet grey afternoons, where you can almost hear the steam rising from your teacup… and something in the air (maybe a certain kind of calm?) just pulls you into the kitchen. This creamy zucchini torsades came together without much thought that day – just a few courgettes softening in olive oil, a touch of cream, and warm twists of Torsades Lustucru catching it all like they were made to. It’s simple, really. But not plain. Soft and velvety, gently vegetal, deeply comforting. And it smells so inviting while it bakes, almost buttery even though there’s none. There’s something about zucchini and cream – especially in the oven, when they settle together like old friends.

Why You’ll Crave It

• The sauce clings to every twist, so every bite feels satisfying – not heavy, just lush.
• Zucchini almost disappears flavor-wise, leaving behind a subtle green brightness (great if someone claims they “don’t love veggies”).
• Bakes beautifully – with just enough golden crisp on top before you break into that soft, creamy middle.
• Easy to adapt: add cheese, swap veggies, skip the oven on hot days.
• It makes leftovers that are honestly even better the next day – softer, more mingled.

The first time I made this, I ate it standing at the counter with a spoon, straight from the baking dish… just a little bit… then one more bite.

What You’ll Need

• Pasta Torsades Lustucru: 250 grams – these twisty little ribbons hold onto the creamy sauce so well
• Zucchini: 2 medium – firm and fresh, not too big or they’re all seeds
• Heavy cream: 200 milliliters – cold from the fridge is fine, nothing fancy
• Garlic: 2 cloves – smashed or minced, depending on your mood
• Olive oil: 2 tablespoons – something fruity, or whatever you use for sautéing
• Salt: to taste – start light, the cream concentrates a bit
• Pepper: a few good twists of the grinder – I like finer ground here so it melts in
• Parmesan cheese (optional): grated finely – for sprinkling over the top if you’re feeling extra cozy

Easy How-To

Start with the oven

Turn it on to 180°C (356°F) while you get everything else going. It doesn’t take long but having it hot when you’re ready to bake makes this all flow easier.

Make that zucchini cream

Chop the zucchini kind of small – not minced, but fine enough to melt down fast. Heat up your olive oil in a wide pan, toss in the zucchini and garlic. Sauté until soft, about 5 minutes or maybe a little more if they’re stubborn. Then pour in the cream, and stir gently – let it all cook together until it thickens just a touch. Season with salt and pepper but softly – you can adjust later too.

Cook your pasta

Boil water, salt it generously, add the pasta. Cook to al dente (check the box, but maybe take it out a smidge early if you’re nervous it’ll overcook in the oven). Drain it, but save a little pasta water – maybe half a mug’s worth?

Mix the creamy magic

In a big bowl or right back in the pot if it’s empty, mix the drained pasta and the creamy zucchini sauce. If it’s looking a little thick, add some of that pasta water to loosen it up. You want it sort of silky, not soupy.

Into the dish

Scoop the whole creamy mess into a baking dish. Doesn’t need to be fancy or perfectly smoothed on top – rustic is nice here.

Now bake

About 15–20 minutes should do it. You’re just looking for a little bubbling around the edge, a whisper of golden crisp, maybe a few brown flecks if you’ve added cheese.

Let it rest – then dive in

Pull it out (carefully!) and give it 5 or so minutes. It settles, thickens… and honestly? It’s too hot to eat right away anyway.

Good to Know

• If your zucchini’s really watery, sauté it a bit longer – or drain it briefly in a colander before adding cream.
• No Lustucru pasta? Use fusilli or rotini instead – anything with twists will do just fine.
• If you do go heavy on Parmesan cheese… you might never want to make it without again. Fair warning.

Serving Ideas

• Serve with a simply dressed green salad and a glass of cold white wine – makes a weekday dinner feel like something special.
• Pair with grilled chicken or salmon on the side if you want protein – nothing too spicy, let the creaminess shine.
• On its own, as a light lunch or cozy dinner with crusty bread to swipe the bowl clean.

Top Tricks

• If your sauce feels too thin before baking, stir in a spoonful of grated cheese or a touch of cream cheese – thickens like magic.
• Try zesting just a bit of lemon into the cream before mixing if you want a tiny bright edge.

Frequently Asked Questions

Can I use other vegetables instead of zucchini?

Sure, though the texture might change slightly. Soft bell peppers, mushrooms, even finely chopped spinach can work – just cook them down like you’d do with the zucchini, and be mindful of their water content.

What cheese works if I don’t have Parmesan?

A mild Gruyère is lovely, or even Pecorino if you want something saltier. Cheddar works in a pinch but changes the flavor quite a bit.

How do I make this ahead?

Make the zucchini cream and cook the pasta ahead. Mix them, cover, and refrigerate. Then, bake when ready to serve – maybe add 5 extra minutes to account for the chill.

Is this freezer-friendly?

Sort of. You can freeze it, but it might lose some of its creamy texture. If you do freeze it, defrost slowly in the fridge then reheat gently with a splash of cream added back in.

What’s the best way to reheat leftovers?

Oven is best – cover with foil, warm at 160°C until just heated through. You can microwave too, just stir halfway so it reheats evenly.