Description
This Zucchini Mushroom Pasta is a creamy, flavorful dish that ensures every strand of pasta is perfectly coated in a luscious sauce. Say goodbye to dry pasta and hello to a comforting, hearty meal packed with fresh veggies!
Ingredients
- Pasta (rigatoni, penne, fusilli, linguine, or spaghetti)
- Zucchini
- Cremini mushrooms
- Yellow onion
- Fresh garlic cloves
- Extra virgin olive oil
- Butter (optional)
- Vegetable broth (or chicken or beef broth)
- Heavy cream (or half-and-half, or full-fat coconut milk, or plant-based unsweetened cream alternative)
- Freshly grated Parmesan cheese (or Pecorino Romano, or nutritional yeast for dairy-free)
- Fresh parsley or basil
Instructions
- Prep Your Veggies: First things first, get all your chopping done. Slice your mushrooms, dice or grate your zucchini, chop your onion, and mince your garlic. Having everything ready to go makes the cooking process smooth and enjoyable.
- Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook it according to package directions until it’s perfectly al dente. Before draining, make sure to scoop out and reserve at least 1 cup of that starchy pasta cooking water. Drain the pasta and set it aside.
- Sauté the Mushrooms: Heat a generous amount of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer if possible, avoiding overcrowding the pan. Let them cook undisturbed for 3-5 minutes until they release their moisture and start to turn deeply golden brown and caramelized. Stir and continue cooking for another 3-5 minutes until they're nicely browned. Remove them from the pan and set aside.
- Cook the Aromatics: In the same pan, add a little more olive oil if needed. Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just 1 minute more until fragrant, being careful not to burn it.
- Build the Sauce Base: Pour in about 1/2 cup of your chosen broth to deglaze the pan, scraping up any delicious browned bits from the bottom. Let it simmer for a minute, then stir in the remaining broth and the heavy cream (or your chosen alternative). Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.
- Add Zucchini and Bring it All Together: Stir in your prepared zucchini and the sautéed mushrooms back into the pan. Cook for another 3-5 minutes, or until the zucchini is tender-crisp.
- Combine with Pasta and Finish the Sauce: Add the drained, al dente pasta directly into the skillet with the sauce and vegetables. Toss everything together, using tongs, to coat the pasta evenly. Gradually add splashes of the starchy pasta water, about 1/4 to 1/2 cup at a time, continuously tossing the pasta until you reach your desired consistency.
- Season and Serve: Stir in the freshly grated Parmesan or Pecorino cheese. Taste the pasta and adjust seasoning with salt and freshly ground black pepper as needed. Finish with a sprinkle of fresh parsley or basil and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: Don't rinse your pasta! Reserve more pasta water than you think you’ll need for the best sauce consistency. Properly sauté mushrooms for maximum flavor, and always taste and adjust seasoning before serving.