Zucchini Mushroom Pasta

5 from 11 votes

Zucchini mushroom pasta is a quick and easy dish that gets ready in less than 30 minutes and makes a perfect weeknight dinner. It is one of the super simple pasta recipes that practically gets ready by the time the pasta gets cooked.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 759kcal

Author: Geetha

Equipment

1 Steel pot
1 Shallow Steel Pan
1 Colander
1 Spoon (Wooden/Steel)

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 Teaspoons Olive Oil
60 gms (or) 1 small Onion peeled and chopped finely
2 cloves Garlic peeled and chopped finrly or minced.
250 gms (or) 8.8 oz Zucchini (Courgette)
117 gms (or) 4.1 oz Button Mushrooms
Salt as required
½ Teaspoon Red Chilli Flakes adjust to desired spice level
1 Teaspoon Dried Parsley
250 gms (or) 8.9 oz Penne Pasta
20 gms (or) 1 Tablespoon Cheese (mozarella and cheddar)
Water to cook pasta

Instructions

Cut zucchini into half lengthwise. Then cut each half into ½-inch thick slices.
250 gms (or) 8.8 oz Zucchini (Courgette)
Cut each button mushroom into quarters. Hold mushroom with the stem facing upwards, cut lengthwise and crosswise.
117 gms (or) 4.1 oz Button Mushrooms
In a large pot, add water, salt and boil over medium-high heat.
Water, Salt
Bring salted water to a rolling boil.
Meanwhile, heat oil in a pan/ large skillet over medium heat.
2 Teaspoons Olive Oil
Add onion, finely chopped 2 garlic cloves and cook for 5 minutes or until onion turns soft and translucent.
60 gms (or) 1 small Onion, 2 cloves Garlic
Now add zucchini and cook for 3-4 minutes.
250 gms (or) 8.8 oz Zucchini (Courgette)
At this point add pasta and cook as per package instructions until al dente.
250 gms (or) 8.9 oz Penne Pasta
Stir in mushrooms and cook the mushroom zucchini mixture for about 5 minutes until the mushrooms release moisture.
117 gms (or) 4.1 oz Button Mushrooms
Save a glass of pasta water and then drain the pasta.
Add pasta water and stir well.
Stir in red chilli flakes, salt and parsley.
½ Teaspoon Red Chilli Flakes, 1 Teaspoon Dried Parsley, Salt
Add cheese and drained pasta, and mix well until pasta is well coated with the sauce.
20 gms (or) 1 Tablespoon Cheese (mozarella and cheddar)
Enjoy delicious zucchini mushroom pasta.

Video

Notes

Pasta: Cook pasta according to instructions on the package just until al dente, do not overcook it.

Pasta water: Save pasta water to use while cooking the veggie rasta pasta sauce just in case.

Once the pasta is cooked, drain the water and add cold water over the pasta in the colander to prevent it from cooking further and sticking to each other.

Zucchini: I like a bit firm texture but feel free to cook a bit longer for a soft and mushy texture.

Nutrition