Zucchini Mushroom Pasta (20 Minute Recipe)

If you're looking for a quick and easy pasta recipe that is nutritious and brimming with flavour this zucchini mushroom pasta is what you need. Here we have pasta tossed in umami fried mushrooms with fresh grated zucchini/courgette in a creamy lemony sauce. With just 20 minutes of cooking and prep time, this dish is perfect for a light weekday meal.

Looking for another quick, easy and creamy vegetarian pasta dish. My creamy, dreamy and somewhat decadent White Wine Pasta Sauce and Creamy Miso Mushroom Pasta can be whipped up in just 15 minutes.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

🛒 Ingredients:

You just need 10 simple ingredients to make this tasty pasta dish.

• 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. There are no hard and fast rules here.
• Crème fraîche - I use light crème fraîche because it gets the sauce to the right consistency and is also a healthier choice for a light weeknight dinner. You can use full-fat crème fraîche instead but you might need to add a little more stock if you find the sauce gets too thick.
• Veg stock - adds saltiness and umami flavour to the sauce.
• Balsamic vinegar - this is optional, but highly recommended because it adds a touch of additional richness to the sauce. It's worth investing in a good balsamic. The more expensive sweet and gloopy varieties are vastly better than the lower-cost types that tend to have a thinner consistency.
• 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.
• 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.

The best mushrooms to use:

There are lots of options here and the choice comes down to the intensity of mushroom flavour you want in the dish. For a mild mushroom flavour commonly found cremini (button mushrooms) work well. I like to use the brown ones as they have a little more flavour than the white ones.

If you're after a more intense mushroom flavour you might want to toss in some dried porcini mushrooms as well. You will need to soak them in water for 30 minutes first. Check out Laura Tobin's article from My Guardian Chef to read more about how to prepare dried mushrooms.

Here are some other mushroom varieties that work well in the pasta:

• Portobello Mushrooms: Have a savory, umami-rich taste.
• Chanterelle Mushrooms: These have a delicate, fruity, and slightly peppery flavour. and a good choice if you want a lighter, more refined taste.
• Shiitake Mushrooms: Have a distinctive smoky flavour and a meaty texture.
• Oyster Mushrooms: Have a mild, sweet flavour and a delicate, slightly chewy texture that complements the creaminess of the risotto.
• Wild Mushrooms: Depending on availability, you can use various wild mushrooms like morels, enoki, or maitake for a unique twist.

If you've got leftover mushrooms after making the pasta, why not try some of my other super tasty mushroom recipes?

Substitutions:

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

• Veg stock: You can also use chicken stock or add salt to taste instead.
• Creme fraiche: Swap for sour cream.

Variations:

• Add chicken or shrimp for extra protein.
• Incorporate red pepper flakes for a spicy kick.
• Toss in more green veggies like peas, asparagus or spinach.
• Top with toasted nuts for extra crunch.
• Make the dish dairy-free using dairy-free cream.
• Use gluten-free or whole-wheat pasta.

🧑‍🍳 Recipe steps

*Be sure to see the recipe card below for the full ingredients list & instructions! *

Step 1: Cook the tagliatelle (or other pasta variety of your choosing) in a large saucepan of generously salted boiling water.

Top tip: be sure to add enough salt to the pasta water. If in doubt, taste it. It should taste salty like seawater. If the taste of salt is faint, add more. If this makes you feel concerned about your sodium intake, rest assured that most of the salt will be drained away with the pasta water.

Step 2: Grate the zucchini/courgette and use a clean tea towel to ring out the excess moisture.

Step 3: Place a frying pan on a medium to high heat and add the butter. When it starts to bubble add the mushrooms and fry them until they begin to brown. Then reduce the heat to medium and add the grated zucchini/courgette and garlic. Continue to cook for 1-2 minutes.

Step 4: Add the crème fraîche. Let it get hot for a minute or so and then pour on the stock. Stir in the balsamic vinegar and black pepper. Let the sauce simmer for a few more minutes and add the lemon juice and zest just before you drain the cooked pasta.

Step 5: Drain the cooked pasta and toss it in the sauce. Serve immediately topped with fresh parsley and more freshly ground black pepper if desired.

Serving suggestions:

• Crusty bread: To mop up any remaining sauce on your plate.
• Garlic bread.
• Salad: ATry a simple green salad dressed in a light vinaigrette or this Rocket and Tomato Salad.
• Dry white wine: Such Sauvignon Blanc or Viognier.

🙋 FAQs

📦 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.

More vegetarian pasta recipes

Pasta is quick, easy and super versatile. With so many yummy options, it never gets boring. If you liked this mushroom and zucchini pasta, you should try these other pasta recipes. They can all be made in 30 minutes or less - ideal for those busy weekdays days when you need a quick lunch or dinner.