Zucchini Mushroom Pasta

Print Recipe

5 from 1 vote

20 minute zucchini mushroom pasta with umami mushrooms in a creamy and lemony sauce.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings: people

Calories: 609kcal

Author: Helen

Equipment

colander
saucepan
frying pan
lemon zester

Ingredients

200 g long ribbon pasta like tagliatelle or linguine (Note 1)
1 zucchini (Note 2)
1 tablespoon butter
3.5 cups mushrooms washed and thinly sliced (Note 3)
2 cloves garlic minced
½ cup light crème fraîche or sour cream
½ cup veg stock (Note 4)
½ lemon juice + zest
½ tablespoon balsamic vinegar - optional
½ teaspoon freshly ground black pepper

To serve

1 handful fresh parsley roughly chopped

US Customary - Metric

Instructions

Cook the pasta in a large pan of boiling generously salted water until al dente. Reserve a little pasta water before draining.
Meanwhile, grate the zucchini and use a clean tea towel to squeeze out the water.
Place a frying pan on a medium to high heat, melt the butter and add the mushrooms when the butter starts to bubble. Fry for a few minutes until they start to brown, stirring regularly to ensure they cook evenly.
Add the grated zucchini and garlic and fry for 1-2 minutes more.
Reduce the heat to medium and add the crème fraîche. Allow it to become hot for a minute or two and stir in the veg stock.
Add the black pepper and optional balsamic vinegar and simmer for a few more minutes.
Stir in the lemon juice and zest.
Toss the cooked pasta in the sauce, add a little pasta water if it needs extra moisture.
Serve immediately with chopped fresh parsley and more ground black pepper if desired.

Notes

Pasta: I often make this dish with tagliatelle but any long ribbon-cut pastas like pappardelle or linguine would work well as can your favourite type of short pasta.
Zucchini: I usually make this recipe with classic green zucchini because they are the easiest ones to get hold of, but feel free to use another variety if you prefer. 1 zucchini/courgette should weigh approximately 400g / 14oz when grated.
Mushrooms: I tend to use brown button (Cremini) mushrooms in this recipe. They are readily available and more flavourful than the commonly found white button mushrooms. There are lots of options though and it really comes down to personal preference. Scroll up to the blog post to read more about types of mushrooms that will work well in this dish.
Veg stock: You can also use chicken stock or add salt to taste instead.

Storage:

Mushroom zucchini pasta tastes best when eaten fresh. Leftover cooked pasta can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave.

If you are planning to make this ahead of time. Make a larger quantity of the sauce, and store it in the refrigerator. Reheat the sauce on the stove or in the microwave and toss with some freshly cooked pasta for a super speedy meal.

This dish is not suitable for freezing.

Nutrition