Creamy zucchini pasta

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Heat a large fry pan over medium heat with the olive oil.

Roughly chop the onion and garlic and cut the zucchini into bite-sized pieces.

Add to the hot pan, toss to coat in the oil and saute about 5 minutes, stirring every minute or so, until the onion is translucent.

Add the dry thyme, season generously with sea salt and black pepper and mix.

Add the cup of water, turn to high and cook 4 to 5 minutes until the zucchini is translucent.

Take off the heat and let cool slightly at room temperature.

When the water boils, add the penne, stirring every 2 minutes or so; cook to al dente, 11 minutes in this case (check the package).

Transfer the zucchini mixture to a tall container and blend with a hand blender to a smooth puree.

Heat the same pan over low-medium heat, add the puree and slowly whisk in half a cup to a cup of pasta water until creamy.

Keep simmering over low-medium heat until the pasta is done.

Transfer the pasta straight into the sauce; save some pasta water to loosen the sauce if it gets too thick.

Take off the heat and finely grate in the manchego; mix. Adding cheese to a pan that is too hot separates its fat and loses the creamy texture.

Serve from the pan or in serving dishes, topped with a little grated cheese and fresh parsley.