This Pasta with Zucchini and Mushrooms is the perfect combination of comfort food with fresh seasonal veggies. It’s a quick and easy dinner that’s ideal for busy weeknights or a relaxed family dinner.
If you’re anything like me, you’re always on the lookout for easy, delicious meals that your whole family will love. Let me introduce you to my latest favorite: Creamy Pasta with Zucchini and Mushrooms. This dish is a true gem – it’s light and fresh, making it perfect for those warm summer evenings, but it’s also comforting and satisfying enough to enjoy all year round.
Picture this: tender pasta coated in a luscious, creamy sauce, paired with the delightful crunch of fresh zucchini and the deep, savory flavor of mushrooms. Add a hint of garlic and a sprinkle of Parmesan cheese, and you’ve got a meal that’s not only super tasty but also packed with veggies.
It’s quick to whip up, so you can spend less time in the kitchen and more time enjoying summer with your loved ones.
Do you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes and then add this one to your Pasta Sundays or Meatless Mondays meal planning calendar!
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Why You will Love this Pasta Dish
This simple dish is sure to be a hit with the whole family.
- Easy to make: It takes only 30 minutes (or less) to make this dinner.
- Flavor: This dish is rich and savory, with a creamy, velvety sauce that perfectly complements the earthy mushrooms and the mild, slightly sweet zucchini. The garlic adds a fragrant, slightly spicy kick, and the Parmesan cheese brings a nutty, salty finish.
- Perfect for Summer: Light yet indulgent, this pasta makes use of fresh summer zucchini and is a great way to enjoy a flavorful meal without spending too much time in the kitchen.
Simple Ingredients and Substitutes
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- Zucchini and White Button Mushrooms – You can substitute with another vegetable that you love or have on hand. These work well because they cook up quickly.
- Zucchini: Large zucchini – Zucchini really is the star here, but you can use small, medium, or large. You could make this recipe with yellow squash as well
- Mushrooms: I used White Button Mushrooms, Sliced – You can buy pre-sliced or whole mushrooms. Cremini mushrooms, shiitake mushrooms, or baby bellas would be great too. I don’t recommend canned mushrooms as they will not give the same flavor or texture, but if that’s all you have, make sure that you drain them really well and pat dry and then try to brown them in the pan.
- Salt and Black pepper – I use coarse, but you can use your preference.
- Half and Half – I used half and half to make the cream sauce, but you can substitute milk (for lighter texture) or heavy cream (for richer texture). You can also substitute chicken broth.
- Parmesan Cheese, grated – Parmesan adds more depth, salty, and nutty flavor to the sauce. Shredded is fine too. I recommend shredding your own cheese to reduce fillers and chemicals. If you don’t have parmesan cheese, you can substitute with shredded or grated pecorino romano cheeses, manchego cheese, cotija, gruyere, or other hard salty cheese.
- Fettuccine pasta – Long or short pasta cuts work in this recipe. Use your favorite uncooked pasta shape.
- Fresh Basil leaves – Dried basil will work in a pinch however the fresh leaves are so fragrant and the perfect addition to this recipe.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! If you don’t have fresh, you can use garlic powder or flakes.
See recipe card for quantities.
Simple Equipment
For this recipe, I recommend using my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
You will also need a medium pot with lid for preparing the pasta.
One thing that you should always spend the extra money on to keep in the kitchen is a quality, sharp knife set.
Oh, and mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
PREP VEGGIES.
Cut zucchini in half lengthwise, then very thinly slice the halves.
Talking Tips! Fresh zucchini sliced thin like this, barely needs to cook at all. You want to leave it fresh and crisp because that is where all of the Summer flavor is at!
Mince the garlic.
Finely slice or chiffonade the basil by layering the whole leaves on top of each other and then rolling and slicing thin strips.
Cooking Your Creamy Zucchini Mushroom Pasta
Preheat your large skillet or large frying pan over medium-high heat.
Add the olive oil and mushroom slices, spreading out into a single layer. Cook for about 8-10 minutes.
Turn the down the stove to medium heat. Add the zucchini slices and minced garlic. Stir to combine, the zucchini only need a light cook since the slices are so thin.
Add the half and half and ½ cup of the reserved pasta water.
Add the drained pasta, parmesan cheese, and sliced fresh basil, then fold gently in the sauce to coat.
Pour the pasta and sauce out onto a serving platter or individual plates. Garnish with parmesan and fresh basil leaves. Enjoy!
FAQs for Pasta with Zucchini and Mushrooms
Adding protein to your pasta with zucchini and mushrooms is easy. If you’re preparing chicken, use the same pan before sauteing the vegetables, then set it aside to slice into 1″ chunks or longer pieces.
Look for pasta with a rough texture that grabs hold of the creamy sauce and helps load up each bite with flavor.
If you used the half and half plus added pasta water, you can combine 1 tablespoon cornstarch with 1.5 tablespoon water and then stir it into the sauce, letting it simmer while stirring until you achieve the thickness you want. Substituting heavy cream for the half-and-half next time is another option.
Yes, this sauce reheats nicely. Store it in an airtight container in the refrigerator for up to 4 days. Whether you reheat it on the stovetop or in the microwave, add a few tablespoons of water and stir it as it warms through. This dish is not good for freezing or the sauce could become grainy when reheated.
Variations
Creamy pasta with zucchini and mushrooms is a versatile dish that can be easily adapted to suit different tastes and dietary preferences. Here are some delicious variations to consider:
- White Wine – Deglaze the pan with white wine before adding the cream for a sophisticated flavor.
- Basil – Fresh basil leaves add a fragrant, peppery flavor
- Bacon – Crumble crispy bacon on top for added flavor and texture.
- Ricotta – Stir in ricotta cheese for extra creaminess.
- Red Pepper Flakes – Sprinkle in red pepper flakes for a bit of heat.
- Lemon Cream Sauce – Add a splash of lemon juice and zest for a fresh, citrusy twist.
Want More Recipes like this?
If you like creamy pasta recipes, then you will love these recipes too!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Creamy Pasta with Zucchini and Mushrooms Recipe
Ingredients
- 1 Zucchini, large
- 10 ounces White button mushrooms sliced
- 1 clove garlic minced
- 2 teaspoons Extra-virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- ½ cup Half and Half or heavy cream
- ¼ cup Shredded Parmesan cheese
- 10 ounces fettuccine pasta uncooked (or favorite pasta)
- 10-12 Fresh Basil leaves, finely sliced
Instructions
Prep-Ahead Steps
- PREP VEGGIES. Cut zucchini in half lengthwise, then very thinly slice the halves. Mince the garlic. Finely slice or chiffonade the basil by layering the whole leaves on top of each other and then rolling and slicing thin strips.
Cooking Steps
- COOK PASTA. Bring a large pot of water up to a boil. Add a teaspoon of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.
- COOK VEGGIES. While the pasta cooks, preheat a large skillet or frying pan on medium high heat. Add the olive oil and mushroom slices, spreading out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the zucchini slices and minced garlic. Stir to combine, the zucchini only need a light cook since the slices are so thin.
- MAKE THE SAUCE. Stir and taste for seasoning and add ½ to 1 teaspoon of the salt if needed.
- FINISH SAUCE. Add the half and half and ½ cup of the reserved pasta water. Add the drained pasta, parmesan cheese, and sliced fresh basil, then fold gently in the sauce to coat. Taste for seasoning and add a pinch of salt if needed.
- SERVE. Pour the pasta and sauce out onto a serving platter or individual plates. Garnish with parmesan and fresh basil leaves. Enjoy!
mimi rippee says
Great recipe! I like that you included mushrooms!
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