Description
This Mushroom Zucchini Pasta is so velvety and delicious. The hearty mushrooms and zucchini toss into cheesy pasta in less than 30 minutes for a quick and easy dinner!
Ingredients
Scale
- 1 large zucchini, rinsed and dried, cut into 4 pieces lengthwise, then 1 inch dices (see photo above)
- 4 ounces of mushrooms (baby bella, cremini, or portabellos), about 1/2 a small package, caps only, rinsed and dried, diced
- 2 garlic cloves, minced
- 8 ounces of pasta, whatever you like (I used spaghetti)
- 2 tablespoons olive oil
- 3 tablespoons salted butter
- 1/4 cup heavy cream
- 1 cup parmigiano reggiano cheese, shredded (Plus 1/4 cup for garnish-optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup reserved pasta water
Instructions
- Start by boiling enough water to cook the pasta.
- Next, cut the zucchini into 4 equal wedges. Dice up the zucchini and mushrooms.
- Mince the garlic and thinly shred the parmigiano reggiano cheese.
- Once the water is boiling, add in the pasta and cook until al dente (or just a bit beyond al dente depending on how you like it cooked), according to the package instructions. *Be sure to reserve about 1/4 cup of pasta water, just in case you need it to thin out the sauce.*
- Into a skillet over medium heat, add in the olive oil. Allow it to heat up. Toss in the mushroom and zucchini, and salt and pepper. Sauté for 4 to 5 minutes until nicely softened.
- Add in the garlic and stir. Then, add in the butter.
- Once the butter melts, reduce the heat to the lowest setting. Pour in the heavy cream and stir. Toss in the cheese and stir again until almost completely melted.
- Add the pasta in and toss to coat it in the sauce. If you need to thin the sauce out at all, add a bit of the pasta water until it reaches the right consistency.
- Serve immediately.
Notes
Adding a large pinch of salt and a drizzle of olive oil helps the pasta from sticking together. It also helps to flavor the pasta water when you are adding it in to thin out the cream sauce.
Don't cut the zucchini in too large of wedges because it may not cook throughout. Try for about 1 inch cuts, after you split it into quarters.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian