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Home » Recipes » Under 30 Minute Dinner

Zucchini Mushroom Pasta

Published: Apr 4, 2023 by Geetha Priyanka · Leave a Comment

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pin image of zucchini mushroom pasta with green text overlay on top.
pin image of mushroom courgette pasta with black text on top.

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. 

Jump to:
  • Why you will love this vegetable pasta?
  • Ingredients
  • How to make zucchini mushroom pasta?
  • Variations and Substitutions
  • Storage
  • Serving Suggestions
  • Tips and Tricks
  • FAQ
  • 📖 Recipe Card
  • Related
  • Pairing

This pasta dish is an easy recipe made with basic ingredients that you will have in your pantry. No heavy cream, no butter, and no excessive cheese. It’s a simple pasta recipe loaded with the goodness of vibrant zucchini, earthy mushrooms and simple seasoning. 

zucchini mushroom pasta in a grey bowl placed on a tile along with forks and a pinch bowl of chilli flakes.

Looking for a quick midweek meal fix? Then you have got to check out pasta recipes on the blog: carrot pasta, pumpkin pasta, rasta pasta, pink sauce pasta and hidden vegetable pasta.

Why you will love this vegetable pasta?

It is easy to make

Gets ready in 30 minutes

No gourmet ingredients required

Ingredients

  • Pasta: I've used penne pasta but feel free to use any pasta of your choice.
  • Vegetables: Zucchini (courgettes), mushrooms, onion and garlic are used.
  • Seasoning: I've used pantry staples - dried parsley, salt and red chilli flakes.
  • Oil: Olive oil has been used in this recipe.
  • Cheese: I've used cheddar cheese but feel free to use any cheese that your family likes.

Find the quantities and a short video in the recipe card at the bottom of the post.

How to make zucchini mushroom pasta?

Cut zucchini into half lengthwise. Then cut each half into ½-inch thick slices.

Cut each button mushroom into quarters. Hold mushroom with the stem facing upwards, cut lengthwise and crosswise.

sauteing onion and garlic in a steel skillet.

In a large pot, add water, salt and boil over medium-high heat. 

Bring salted water to a rolling boil. 

Meanwhile, heat oil in a pan/ large skillet over medium heat. 

Add onion, finely chopped 2 garlic cloves and cook for 5 minutes or until onion turns soft and translucent. 

Now add zucchini and cook for 3-4 minutes.

college of 2 images with top image of pasta in a steel pot of water.

At this point add pasta and cook as per package instructions until al dente.

Save a glass of pasta water and then drain the pasta.

cooked zucchini and mushrooms in a steel pan.

Stir in mushrooms and cook the mushroom zucchini mixture for about 5 minutes until the mushrooms release moisture. 

Stir in red chilli flakes, salt and parsley.

cooked zucchini mushrooms in a steel pan with cheese on top.

Add cheese and drained pasta, and mix well until pasta is well coated with the sauce. 

mushroom zucchini pasta in a steel pan.

Enjoy delicious zucchini mushroom pasta.

Check out vegetarian stuffed zucchini boats and potato mushroom curry.

Variations and Substitutions

Garlic: Garlic granules or garlic powder could be used instead of fresh garlic. 

Fresh Herbs: Use fresh parsley or basil instead of dried.

Cheese: I've used combination of cheddar and mozzarella. But any other variety of cheese of your choice could be used instead. Be aware if you want to use parmesan cheese. It is NOT vegetarian as it contains animal rennet. Always check the label before buying.

Leafy Vegetables: Fresh green leafy vegetables make a great addition to zucchini pasta. Toss a handful of spinach or collard greens along with cooked pasta.

Vegetables: Colourful vegetables make pasta with zucchini and mushrooms more appealing for kids. This is the best recipe to use up leftover vegetables lying in the fridge.

Pasta: Any pasta would work here - penne, rigatoni, angel hair pasta or any pasta of your choice. I prefer pasta with ridges as the sauce sticks well to these kinds of pasta.

Black Pepper: Red chilli flakes could be replaced with cracked black pepper.

Mushrooms: I have used button mushrooms but other varieties work. Try using portobello, oyster or baby Bella.

Storage

Fridge: Mushroom zucchini pasta keeps good for 2-3 days if stored in a clean container with a tight lid. 

Reheat: take the desired amount of sauce into a bowl and reheat in the microwave or on the stovetop and toss the pasta. You might have to add a little liquid to loosen up the pasta.

Serving Suggestions

Zucchini and mushroom pasta is a filling dish on its own. However, it goes well with various simple side dishes, such as sweet potato wedges, potato wedges, maple roasted carrots, or garlic herb roasted vegetables.

This delicious mushroom and zucchini pasta goes well with colourful salads such as corn cucumber tomato salad, carrot lentil salad or a simple no mayo coleslaw.

Tips and Tricks

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.

Add cold water over the cooked pasta in the colander to prevent it from cooking further and sticking to each other.

Zucchini: I like a soft texture but cook for a bit less time for a firm texture. 

FAQ

What is the difference between zucchini and courgettes?

Both words refer to the same vegetable, but the term zucchini is Italian and the term courgette is French. It belongs to a squash species of the gourd family. 

KEEP IN TOUCH

Do let me know if you make this mushroom zucchini pasta. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

📖 Recipe Card

zucchini mushroom pasta in a grey bowl placed on a tile along with forks and a pinch bowl of chilli flakes.

Zucchini Mushroom Pasta

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. 
5 from 7 votes
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Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 3
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.

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. 
 
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

Calories: 759kcal | Carbohydrates: 192g | Protein: 76g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 359mg | Potassium: 11245mg | Fiber: 44g | Sugar: 100g | Vitamin A: 6675IU | Vitamin C: 603mg | Calcium: 620mg | Iron: 17mg
Tried this recipe?Leave your feedback and RATE THE RECIPE!
Enjoy recipe video?Check out my YouTube channel FLAVOURS TREAT for more videos!

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Pairing

These are my favorite dishes to serve with zucchini mushroom pasta:

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Image of Geetha with text below "Meet Geetha"

Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more

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