Meghan Markle’s Viral
Zucchini Pasta
Before she was the Duchess of Sussex, Meghan Markle was the editor of the lifestyle blog The Tig, where she championed a cooking philosophy that blended California wellness with Italian indulgence. It was there that she revealed her "filthy, sexy mush"—a zucchini pasta sauce so soft and creamy that it mimics the texture of Bolognese, despite containing only three ingredients and zero dairy.
This recipe challenges the modern obsession with "al dente" vegetables. By slow-cooking zucchini for hours, we break down its cellular structure entirely, transforming a humble squash into a luxurious emulsion that clings to pasta like velvet. It is a masterclass in patience.
The Science of the "Mush"
Why cook a vegetable for four hours? The magic lies in the breakdown of cellulose. Zucchini has a high water content, and when cooked rapidly, it steams and becomes bland.
However, when cooked slowly in olive oil and a bouillon cube, the water evaporates, concentrating the sugars and flavor compounds. The structure collapses into a thick purée (the "mush") that emulsifies effortlessly with starchy pasta water and parmesan. It achieves the mouthfeel of heavy cream without a drop of dairy.
The Duchess' Zucchini Pasta
A velvety, vegetable-driven sauce that tastes as elegant as it looks.
- 2 lbs Zucchini, chopped into small half-moons
- 1 large onion, finely chopped
- 1 vegetable bouillon cube (Meghan's secret weapon)
- 3 tbsp extra-virgin olive oil
- 1 lb Rigatoni or Penne pasta
- ½ cup Parmesan cheese, freshly grated
- Splash of lemon juice
- Red pepper flakes (optional)
- The Sauté: In a heavy-bottomed pot, heat the olive oil over medium. Add the onions and cook until translucent.
- The Simmer: Add the zucchini, the bouillon cube (crumbled), and a splash of water. Cover and cook on low heat for 3 to 4 hours. Stir every 30 minutes to prevent sticking.
- The Breakdown: By hour three, the zucchini should have completely disintegrated into a thick, spreadable sauce. If it is too watery, remove the lid and increase heat to reduce.
- The Marriage: Cook your pasta al dente. Reserve a mug of starchy water. Toss the pasta directly into the zucchini sauce. Add the cheese and splashes of pasta water, stirring vigorously until glossy. Finish with lemon juice.
- The Finish: Plate immediately. Top with more parmesan and chili flakes for heat.
Setting the Mood: The Pairing
This dish is deceptively rich despite being vegetable-forward. To cut through the savory density of the slow-cooked bouillon and parmesan, you need a wine with crisp minerality.
A Pinot Grigio from Alto Adige brings a clean, citrusy finish that brightens the palate. Alternatively, a dry Provençal Rosé honors the "Duchess" aesthetic—elegant, light, and perfect for a summer lunch.
The Verdict
This recipe proves that luxury isn't about expensive ingredients like truffles or caviar; it's about the luxury of time. By dedicating an afternoon to a simple vegetable, you create something that tastes far greater than the sum of its parts.
Sources & References
- The Tig Archives (2016).
- “Meghan Markle’s Slow-Cooked Zucchini.” Delish, 2018.
- “The Science of Vegetable Ragù.” Serious Eats, 2021.
