This Mushroom and Zucchini Pasta is a light yet satisfying dinner that brings fresh vegetables to the forefront. By using shredded zucchini and chopped mushrooms sautéed in a garlic-infused olive oil, you create a flavorful “sauce” that clings beautifully to the spaghetti without the need for heavy cream.
With its vibrant colors and savory parmesan finish, this simple pasta dish is perfect for a quick weeknight meal that tastes like it took much longer to prepare.
Recipe Details
- Flavor Profile: This dish is savory and aromatic, highlighting the earthiness of crimini mushrooms and the freshness of zucchini, all tied together with a robust garlic and olive oil base and a hint of heat from red pepper flakes.
- Texture: The pasta is tender, while the shredded zucchini melts into the noodles and the mushrooms provide a meaty bite.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and a simple sauté.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large nonstick pan for sautéing the vegetables. A box grater or food processor is essential for shredding the zucchini, and you will need a clean towel or paper towels to press the moisture out of it. The ingredients are simple pantry staples like olive oil and spices, combined with fresh produce and cheese.
Ingredient Notes
- Spaghetti – This long pasta shape works best for catching the shredded vegetables, but you can use any pasta of your choice.
- Zucchini – You need two medium zucchini. It is crucial to shred them and press all the moisture out so the pasta doesn’t become watery.
- Crimini Mushrooms – These have a deeper flavor than white mushrooms, but button mushrooms also work well. Chopping them ensures they distribute evenly.
- Extra-Virgin Olive Oil – Since this forms the base of the sauce, use a good quality oil for the best flavor.
- Garlic – Eight cloves of minced garlic provide a bold, aromatic punch that defines the dish.
- Red Pepper Flakes – Adds a subtle background heat that cuts through the rich olive oil and cheese.
- Parmesan Cheese – Freshly grated parmesan melts slightly to help bind the vegetables to the pasta and adds a salty, nutty finish.
Add-ins and Substitutions
- Protein – Grilled chicken strips or shrimp would be excellent additions if you want to add meat.
- Greens – Stir in a handful of fresh spinach during the last minute of sautéing for extra color.
- Cheese – Pecorino Romano can be used instead of Parmesan for a sharper, saltier flavor.
How to Make Mushroom and Zucchini Pasta
- Boil the Pasta: Set a large pot of water to boil. Cook the spaghetti (or pasta of your choice) according to the package directions until it is tender but still has a slight bite. Drain the pasta.
- Sauté Aromatics and Zucchini: While the pasta is cooking, heat a large nonstick pan over medium-high heat. Add the extra-virgin olive oil to the pan, then add the minced garlic. When the garlic starts to sizzle in the oil and become fragrant, add the shredded zucchini (ensure moisture is pressed out). Season with salt and pepper to taste and the red pepper flakes. Sauté for 3 minutes.
- Add Mushrooms: Add the chopped crimini mushrooms to the pan with the zucchini and sauté for 4 more minutes until the mushrooms are tender.
- Combine: Add the hot, drained pasta directly to the pan. Toss the spaghetti thoroughly with the zucchini and mushroom mixture to ensure the noodles are coated in the oil and vegetables.
- Finish and Serve: Add the freshly grated Parmesan cheese and mix to combine. Serve hot and enjoy!
Pro Tip: Don’t skip pressing the water out of the shredded zucchini. Zucchini holds a lot of liquid, and if you add it wet, it will steam the pasta instead of sautéing, resulting in a soggy dish. Squeeze it firmly in a clean kitchen towel or over a colander.
Recipe Tips
- Garlic Watch: Garlic can burn quickly in hot oil. As soon as it sizzles and smells good, add the wet vegetables immediately to lower the temperature and stop the garlic from browning too much.
- Salt the Water: Make sure to salt your pasta water generously. This flavors the noodles from the inside out, which is important in a dish with a light oil-based sauce.
- Toss Well: Take a moment to really toss the pasta in the pan with the veggies. You want every strand of spaghetti coated in the garlic-infused oil.
FAQs
- Can I use a spiralizer? Yes, you can spiralize the zucchini instead of shredding it, but the texture will be more like “zoodles” mixed with pasta rather than a sauce-like consistency.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use frozen zucchini? It is not recommended. Frozen zucchini releases too much water and will likely turn to mush in the pan. Fresh is best for this recipe.
Serving Suggestions
- Bread: Serve with a slice of crusty garlic bread or a dinner roll to soak up any remaining olive oil.
- Salad: A crisp green salad with a lemon vinaigrette pairs perfectly with the savory pasta.
- Protein: This serves as a great side dish to grilled steak or baked salmon.
Make This Recipe in Advance
- Prep: You can shred and press the zucchini and chop the mushrooms earlier in the day. Store them in the fridge in separate containers.
- Best Fresh: Because this is an oil-based pasta, it is best enjoyed immediately while hot. However, leftovers reheat well in a skillet.
Mushroom and Zucchini Pasta
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- Diet: Vegetarian
Description
This Mushroom and Zucchini Pasta is a light yet satisfying dinner that brings fresh vegetables to the forefront. By using shredded zucchini and chopped mushrooms sautéed in a garlic-infused olive oil, you create a flavorful “sauce” that clings beautifully to the spaghetti without the need for heavy cream. With its vibrant colors and savory parmesan finish, this simple pasta dish is perfect for a quick weeknight meal that tastes like it took much longer to prepare.
Ingredients
- 12 oz. spaghetti (or pasta of your choice)
- 2 medium zucchini, shredded
- 8 oz. crimini mushrooms, chopped (white button mushrooms also work)
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
Boil the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti (or your preferred pasta) according to the package directions until it is tender but still has a slight bite (al dente). Drain the pasta well.
Squeeze the Zucchini
While the pasta cooks, ensure your shredded zucchini is dry. Place the shreds in a clean kitchen towel or over a colander and press firmly to remove as much excess moisture as possible.
Sauté Aromatics and Zucchini
Heat a large nonstick pan over medium-high heat. Add the extra-virgin olive oil and the minced garlic. As soon as the garlic starts to sizzle and become fragrant (do not let it brown), add the dried shredded zucchini. Season with salt, pepper, and the red pepper flakes. Sauté for 3 minutes.
Add Mushrooms
Add the chopped crimini mushrooms to the pan with the zucchini. Sauté for another 4 minutes, stirring frequently, until the mushrooms are tender and browned.
Combine
Add the hot, drained pasta directly into the skillet. Toss the spaghetti thoroughly with the vegetable mixture to ensure every strand is coated in the garlic-infused oil and veggies.
Finish and Serve
Remove from heat. Sprinkle in the freshly grated Parmesan cheese and toss again to combine. Serve immediately while hot.
Notes
The “Press” Step: Do not skip pressing the water out of the shredded zucchini. Zucchini holds a tremendous amount of liquid; if you add it wet, it will steam the pasta rather than sauté, resulting in a soggy, watery sauce.
Garlic Watch: With 8 cloves of garlic in hot oil, things happen fast. As soon as you smell the garlic aroma, add the zucchini immediately. The moisture from the vegetables will lower the oil temperature and prevent the garlic from burning and turning bitter.
Pasta Choice: Long noodles like spaghetti or linguine work best here because the shredded zucchini twists around the strands, ensuring you get vegetables in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 590
- Sugar: 3g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 10mg
Keywords: mushroom zucchini pasta, vegetarian spaghetti recipe, easy weeknight dinner, garlic olive oil pasta, healthy pasta dishes, crimini mushroom recipes, shredded zucchini recipes
