I Tried Meghan Markle's "Sexy" Zucchini Pasta Recipe in My InstantPot

Okay so Meghan Markle is my fashion idol. She's also my everything idol. Basically, if Meghan Markle does it, I'm down to try it too. Though I don't have the coin to copy her every Givenchy-clad move, I do have the internet and a zucchini pasta sauce recipe that she raved about in her Pre-Harry days. This recipe is frighteningly simple.

Here's what Meghan had to say about this "filthy, sexy mush:"
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.

I was skeptical since I grew up in the South and I know a thing or two about butter and oil, but since the ingredients were so simple, I decided to give it a whirl with my trusty InstantPot.


Since other sites like Buzzfeed added things like onion and lemon to this mix, I decided to keep it all natural, and only added a teensy bit of garlic to the mix (pasta without garlic is basically a sin in my eyes). These are the proportions and ingredients I used:
  • 2 large zucchini squashes (Trader Joes) - I would suggest 4 if regular size, mine were truly massive.
  • 1/2 cup of water
  • 3 chicken bouillon cubes (Can easily be subbed for vegans/vegetarians!)
  • 1/2 tsp minced garlic
  • Shredded Parmesan / Pecorino cheese blend
  • Black pepper, to taste.
From there, I halved and chopped the zucchinis, threw in the water, bouillon and garlic, and set the InstantPot to slow cook for 6 hours. I went light on the water, as InstantPot owners know, there is little room for steam to escape while slow cooking, and zucchini is, of course, mostly water.


Once my sauce was done, it was pretty late in the evening since I'd started after work, so I transferred it to a pyrex and popped it in the fridge overnight - filthy and sexy for the next's night's dinner!

The following day, I prepared some rigatoni from my pantry and heated the sauce to a simmer on the stove, stirring every few minutes. This allowed a little water left behind from the InstantPot to cook off. Once the pasta was al dente, I transferred that (+ a little pasta water, chef's secret) to the pan with the sauce. Once mixing that up, it was time to serve. I chose to toss a bit of parm on top and a nice grind of black pepper.

Overall, this pasta was way better than I expected, though why I doubted Meghan for even a second, I'll never know. It was salty, peppery, and savory, but still light. This is definitely going into my occasional weeknight pasta Rolodex.

So would you make this pasta?
If you do, I hope you share your thoughts in the comments below!

bon appétit!

1 comment:

  1. I’m making now but I’m using the sauté function first and sautéing onion and garlic and then adding red pepper flakes at the end as well as some basil. I don’t have bullion so I’m using my “chicken base”. When I make a whole chicken on the instant pot I put homemade chx stock and onions in the bottom. When the chicken is done I strain the liquid that’s left. It takes the chicken stock and adds a rich flavor. I freeze it and use it to add flavor to chicken & rice soup. I’ve never eaten meat but found I could tolerate chicken flavor so when I became ill with CFS I started putting chicken stock in anything I could. I am very picky about the flavor but have found that this “chicken base” when added to recipes is really good. It’s similar to the flavor you get in instant chx noodle soups. When I was a kid I’d pick the dehydrated chx out and eat and soup. (Living in the Deep South as a vegetarian meant I was almost always hungry outside the house.) This is how I developed an appreciation for chicken flavoring. I still can’t eat the flesh of a chicken but I like the flavor it can add to recipes. Plus it helping me heal. My daughter loves chicken soup and even her dad who considers himself a meat connoisseur thinks my chicken & rice soup is the best he’s ever had, and my trick is the chicken base. I like the idea of a three ingredient recipe but also think adding in a few other ingredients is worth the 10 extra mins it takes to prepare them. I think it’ll turn out really yummy. I hope so bc I’m using up all my zucchini.

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