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!
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3 reasons why you'll love this recipe:
- Full of flavour - this simple pasta dish packs in a tonne of tastes and texture with buttery umami fried mushrooms and fresh grated zucchini in a creamy lemony sauce topped with fresh parsley and black pepper. Yum!
- Quick & easy - with just 20 minutes of prep and cooking time this recipe is perfect for a light weeknight dinner.
- Made with everyday ingredients - no long shopping lists and nothing that you won't find in your local store. You've probably got some of the ingredients in your kitchen already.
🛒 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.
Top tips
- Squeeze out the water from grated zucchini/courgette - don't be tempted to skip this step unless you want a watery, bland-tasting pasta sauce.
- Don't hold back when salting the pasta water - it should be as salty as the ocean. If this makes you feel concerned about your sodium intake remember that most of the salt will be poured away when you drain the cooked pasta.
- Add lemon juice and zest at the end - do this just before you drain the pasta to bring bright, fresh and zesty flavour to the sauce. Adding lemon juice and zest too early will mellow the citrusy flavour as the sauce simmers.

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
There's no need to peel it, just make sure you wash it first. The skin is the most nutritious part, so you want to keep it on.
There are many types of mushrooms that taste delicious with pasta including chestnut, portobello, cremini, and porcini. Fresh and dried mushrooms both work well. Some mushrooms bring more richness and stronger flavours than others. Consider the other flavours in the pasta dish you are cooking, as well as your personal preference when choosing mushrooms.
Courgette and zucchini are the same vegetable. Zucchini stems from the Italian word, zucchina and is used in North America and Australia. Courgette is a French word and used by British people.
This is a topic of debate, with many people claiming that washing mushrooms causes them to become slimy and lose their flavour. The Mushroom Bureau advises cleaning mushrooms using a damp cloth. However, others argue that the amount of water they absorb is minimal as is the impact on taste. Mushrooms often have dirt on them so need to be washed, a wipe with a damp cloth or kitchen paper or a quick rinse is fine. If you decide to rinse make sure you dry them before cooking, so they do not add additional moisture to your dish.
If you've got leftover zucchini, there are lots of ways to put it to good use. Why not try these Zucchini Pancakes? Zucchini is also a key ingredient in my Salmon Pasta without Cream.
📦 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.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe

Zucchini Mushroom Pasta
Ingredients
- 200 g (200 g) long ribbon pasta like tagliatelle or linguine (Note 1)
- 1 zucchini (Note 2)
- 1 tbsp (15 g) butter
- 3.5 cups (250 g) mushrooms washed and thinly sliced (Note 3)
- 2 cloves garlic minced
- ½ cup (130 g) light crème fraîche or sour cream
- ½ cup (120 ml) veg stock (Note 4)
- ½ lemon juice + zest
- ½ tbsp balsamic vinegar - optional
- ½ tsp freshly ground black pepper
To serve
- 1 handful fresh parsley roughly chopped
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.
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