Mushroom and Zucchini Pasta
Updated
Updated
This Mushroom Zucchini Pasta is one of my favorite simple pasta dishes. Packed with amazing flavor, it’s a great way to get more veggies into my diet. I can easily get it on the table in just 20 minutes, making it an ideal weeknight dinner option.
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Easy Mushroom and Zucchini Pasta Recipe
I love this mushroom zucchini pasta recipe so much in the summer months when garden squash is in full force, but also come back to this recipe all year round because it’s just plain GOOD. Simple, fresh flavors, with minimal ingredients and nothing heavy.
This is a vegetarian pasta dish, but feel free to toss in some cooked, crumbled sausage or shredded chicken if you need to satisfy meat eaters at home.
Mushroom Zucchini Pasta
Ingredients
- 12 oz. spaghetti, (or pasta of your choice)
- 2 medium zucchini, shredded and all moisture pressed out
- 8 oz. crimini mushrooms, chopped, button also work
- ½ cup extra-virgin olive oil
- 8 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- ¼ tsp red pepper flakes
- ½ cup freshly grated Parmesan cheese
Instructions
- Set a large pot of water to boil. Cook pasta according to package directions until al dente.
- While the pasta is cooking, heat a large nonstick pan over medium-high heat. Add olive oil to the pan, then add the garlic. When the garlic starts to sizzle in the oil, add the zucchini. Season with salt and pepper to taste and the red pepper flakes; sauté for 3 minutes.
- Add the mushrooms and sauté for 4 more minutes.
- Add hot, drained pasta to the pan. Toss spaghetti with the zucchini and mushroom mixture.
- Add the Parmesan and mix to combine. Serve hot and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mushroom and Zucchini Pasta Step by Step
Cook the pasta: Cook 12 oz. of pasta in salted boiling water according to package directions until al dente.
Sauté the vegetables: While the pasta cooks, heat a large nonstick pan over medium-high heat. Add ½ cup olive oil to the pan, then add 8 cloves of garlic. When the garlic starts to sizzle, add the 2 medium shredded zucchini. Season with salt and pepper to taste, and then add ¼ tsp of red pepper flakes. Sauté for a few more minutes. Add 8 oz. of mushrooms and sauté for several minutes more.
Add cooked pasta. Add the hot, drained pasta to the pan with the veggies and toss to combine well.
Add Parmesan: Add ½ cup Parmesan and toss again to incorporate it into the pasta and veggies.
Serve. Enjoy right away while it’s hot.
Recipe Variations
- Add a protein. This dish is delicious with the addition of cooked, crumbled pork sausage. Shredded cooked chicken is good, too.
- Include yellow squash. Use a 50/50 combo of zucchini and yellow squash for a good ratio.
- Try it with eggplant. Replace the mushrooms with diced eggplant for a different flavor.
- Cut back on the garlic. A lot of garlic is pretty essential in this dish, but if 8 cloves sounds like too much to you, feel free to cut back—but not too much! It lends amazing flavor.
Serving Suggestions
Pasta with zucchini and mushrooms is pretty filling, but I like to serve this dish with homemade garlic bread and a simple side salad for a complete meal.
Storing Leftovers
Leftover pasta with zucchini and mushrooms should be stored in an airtight container in the fridge. It will last for 2 to 3 days, keeping in mind that the veggies will lose a lot of their fresh color and crispness. Gently reheat on the stovetop or in the microwave. I do not recommend freezing this dish.
This was really good. I’m not huge into pasta but my husband is a pasta fanatic isn’t a fan of zucchini but I snuck it right in and he didn’t even notice. I did add tahini to give it a creamy nutty sauce and a splash of lemon juice to brighten it up. This is definitely going into my rotation.
I thought this was very good despite not having gotten out some of the liquid in the zucchini (used one large). I only used one garlic and at end, added some chopped walnuts. Perfect!
I just made this tonight, not knowing if anyone had an actual recipe for it and found this. It’s almost exactly the same, however, I also added a pat of butter for extra flavor.
This was just wonderful. I’m not vegetarian but had some friends over for dinner who don’t eat meat and served this – they all loved it (including me.) I cooked up some crispy bacon on the side and left it on the table for the meat eaters to mix into the pasta if they wanted. Nobody used it!
I just love this recipe! It’s so very delicious, thanks so much for sharing!
So easy and delicious! A great weeknight meatless meal. Thank you!
Loved this dish so much. Really simple, fresh, bold flavors but so few of them and so easy to make.
I set some of the pasta water aside incase it was a bit dry. Didn’t need it at all. No changes – this recipe is a keeper.
I made this and added yellow squash and green onion. So delish! Thanks for this great idea!
This pasta was/is fantastic! Even my kids, who cry over any veggie, loved it. That says a lot!
Woo-hoo! A vegetarian meal (and was delicious)! I want an Amy for my kitchen, but I’m guessing that wish is out of the question. I’ll settle for this recipe on my refrigerator door. :-)
Good stuff
Easy recipes that taste good are so perfect in the summer, this was great!
Love this recipe. I was even able to pass it by the family since the zucchini is shredded and the mushrooms are cut up so small.
Zucchini and mushrooms are my favorite veggies (ok, though mushrooms are a fungus technically =), so I knew I’d love this pasta dish. BUT I was surprised how much. 8 garlic cloves might sound like a lot, but it wasn’t at all paired with the olive oil and everything else. So much flavor. Don’t skip the red pepper flakes, either! They lend just a bit of necessary heat. Loved it.
I made this dish with eggplant and loved it.
Just wonderful. So much flavor. And so easy. Love dishes like this.
Printed this out and can’t wait to make it!
This does look quite yummy. So nice to have some vegetarian options. Thanks.
Added some white wine! This dish is so delicious!! 10/10.
YUMMY. I thought it was going to be good, but it was GREAT.
I have so much garden zucchini right now I was running out of ways to use it and then found this recipe – absolute winner, thank you!
Printed this bad boy!!! We’re into zucchini and mushroom….the garlic is a bonus…thanks Amy!!!
Hello there, i wanted to say that i am i fan of yours i love reading your blog to see what your up to and the new recipes i have a tried a few and they are so good!!