Zucchini Mushroom Pasta

This delicious Zucchini Mushroom Pasta is a great 20-minute pasta dinner that requires just a few ingredients. Enjoy this hearty and simple dish with earthy mushrooms and a side of salad for a complete meal.

Courgette and Mushroom Pasta

Pasta recipes can be very easy to make if you know the right flavors and ingredients to combine for a delicious plate. This zucchini and mushroom pasta recipe takes the simplest ingredients known always to work. Take olive oil, parsley, cheese, and vegetables and you’re halfway through making a lip-smacking easy meal.

This recipe uses simple ingredients and quite honestly just a few ingredients shy and you’ll have made Mushroom Aglio Olio. Well, in this pasta dish, the stars are mushrooms and zucchini. I love Zucchini! They soak up all the delicious flavors in a dish. So every time you bite one, you get a burst of flavor in your mouth.

Why you’ll love this pasta with zucchini and mushrooms

• This recipe is affordable because you don’t need a lot of ingredients to make this delicious zucchini and mushroom pasta dish. Most of these ingredients will already be in your pantry or cost you a few bucks to get them.

• This easy pasta recipe can be ready in less than 15 minutes making it a very minimal cooking time.

• It’s a great way to incorporate more vegetables into your meal.

• Lots of great savory flavor!

• This is a delicious pasta recipe perfect for weeknight dinners. The whole family will love this one!

Ingredients you’ll need

Tagliatelle Pasta – Tagliatelle is a very thin, flat ribbon-like pasta noodle that resembles fettuccine and is generally about 6.5 wide. So in that case using fettuccine, linguini, angel hair pasta, or spaghetti will also be fine. Use a noodle-like pasta shape to get a dish that looks like this one but using a short pasta won’t take away from the flavors, just make sure it is cooked according to package instructions.

Fresh Zucchini – (also known as courgette) it has neither a sweet nor tart taste. There is no strong flavor to it at all, almost bland and this makes it perfect for taking on flavors.

Baby Bella Mushrooms – these are small portobello mushrooms that are yet to have an oven cap. They are very flavorful and bring earthy flavors to this dish. White mushrooms, chestnut mushrooms, and button mushrooms are good substitutes.

Onion – adding some white onions into this dish brings mild and sweet flavors.

Garlic – adds complimentary flavors.

Pesto – adding pesto to this dish is important as a binder and brings depth to the sauce. Use a couple of tablespoons of high-quality store-bought pesto.

Parsley – adds freshness to this dish.

Olive Oil – to sautee the fresh ingredients.

Red Pepper Flakes – add as much or as little as you want to taste. I love red pepper flakes in this dish because it adds a kick to it.

Salt and Black Pepper – as flavor enhancers.

Parmesan Cheese – this is an optional garnish.

How to make this mushrooms and zucchini pasta

1. In a medium-sized pot, bring water to a boil over high heat. Add uncooked pasta to the boiling water. Next, add salt and cook pasta according to the package directions or al dente.
2. When the pasta is half-cooked, heat a large skillet or a large pan over medium heat and add the olive oil. Start sautéing garlic, chopped onions, mushrooms, and zucchini in the oil for 1-2 minutes.
3. Stir occasionally while frying for a couple of minutes under medium-high heat.
4. Next, sprinkle in red chili flakes, black pepper, and a pinch of salt. Pesto and chopped parsley should be added. Then combine well.
5. Add a few tablespoons of pasta water to the sauce. You can use chicken broth for extra flavor.
6. With a tong, pull the drained pasta into the mushroom and zucchini pasta sauce, stir everything together, and serve.
7. Serve the final dish with some grated parmesan cheese or chopped fresh basil.
8. Visit the recipe card for the full list of ingredients and instructions.

Variations and Customizations

• Feel free to add your favorite seasonings to the recipe such as thyme, oregano or Italian seasoning.

• If you find the pasta a little too dry for your taste add more pasta water or vegetable broth to loosen it up a bit.

• Though this dish has been made to be vegan or vegetarian friendly, you can also add protein of your choice like sausage, shredded chicken, or shrimp.

• Add more veggies to make it a more wholesome dish. Try some asparagus, small broccoli florets, peas, and spinach while sautéing the mushrooms.

Types of pasta can you use for this zucchini and mushroom pasta

Any type of pasta can be used in a zucchini mushroom recipe. Some popular options include spaghetti, fettuccine, and penne. The type of pasta used is usually based on personal preference.

Health benefits of mushroom zucchini pasta

Mushrooms and zucchinis are both low in calories and high in nutrients, making them a healthy addition to a pasta dish.

Mushrooms are a good source of B vitamins, potassium, and antioxidants, which can boost the immune system and promote heart health. They are also a good source of dietary fiber, which can aid digestion and promote a healthy gut.

Zucchinis are a good source of vitamin C, potassium, and antioxidants, which can help to boost the immune system and protect against disease. They are also low in calories and high in water content, which can help to keep you feeling full and satisfied.

Adding vegetables to your pasta dish can increase the overall nutrient density of the meal and adding lean protein sources such as mushrooms can help to balance your meal.

What goes well with zucchini and mushroom pasta

This dish is a good option as a light dinner that can be enhanced with additional sides to increase its nutritional value. With zucchini and mushroom pasta, pair a salad of your choice or garlic bread. Moreover, it goes well with roasted vegetables and, for meat lovers, with baked chicken and fish.

How to store and reheat

Pasta dishes like this can be kept for a few days in the fridge. Pour leftovers into an airtight container and store them in the fridge. I do not recommend putting leftovers in the freezer because the texture may turn mushy so I keep most of my pasta dishes in the refrigerator to be consumed within four to five days for the best flavour.

To reheat, simply place it in a microwave safe dish and warm it up to your liking. Add a splash of vegetable broth to return some moisture to the dish if desired.

More mushroom pasta recipes to try

Mushroom Sage Pasta

Creamy Mushroom Tagliatelle Pasta

Mushroom Gouda Pasta