Name: Zucchini Mushroom Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, fusilli, or spaghetti); 2 tbsp olive oil or butter; 3 garlic cloves, minced; 1 yellow onion or shallot, finely chopped; 2 small zucchini, sliced into half-moons; 8 oz mushrooms (cremini, button, or baby bella), sliced; Salt and black pepper, to taste; 1 tsp dried thyme or Italian seasoning; 1/2 cup grated Parmesan or Pecorino cheese; 1/3 cup heavy cream or half-and-half (optional); 1 tsp lemon zest or 1 tbsp lemon juice (optional); 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley or basil, chopped (for garnish)

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A creamy, flavorful pasta tossed with tender zucchini and earthy mushrooms—a light yet comforting dish that comes together in under 30 minutes. I love how the vegetables soak up the sauce, making each forkful satisfying and vibrant.

Why You’ll Love This Recipe

I adore this recipe because it’s quick, fresh, and comforting all at once. The zucchini adds a delicate crunch while mushrooms bring a rich, savory depth. With minimal effort, I get a beautiful, restaurant-style meal that’s perfect for busy weeknights or a cozy weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (e.g., penne, fusilli, or spaghetti)
olive oil or butter
garlic cloves, minced
yellow onion or shallot, finely chopped
fresh zucchini, sliced or half-moons
mushrooms (cremini, button, or baby bella), sliced
salt and black pepper
dried or fresh thyme or Italian seasoning
grated Parmesan or Pecorino cheese
heavy cream or half-and-half (optional, for creamy version)
lemon zest or juice (optional, for brightness)
red pepper flakes (optional, for a hint of heat)
fresh parsley or basil, chopped (for garnish)

Directions

I cook the pasta according to package instructions until al dente, then reserve about ½ cup of pasta water and drain the rest.
While the pasta cooks, I heat olive oil (or butter) in a large skillet over medium heat.
I sauté the onion (or shallot) until translucent, then add garlic and cook for about 30 seconds until fragrant.
I add sliced mushrooms and season with salt, pepper, and thyme, cooking until they release moisture and become golden.
I stir in the zucchini, cooking until just tender but still bright—about 3–4 minutes.
If I want a creamy version, I reduce heat to low, pour in the cream (or half‑and‑half), and stir until the sauce thickens slightly.
I toss the cooked pasta into the skillet, adding reserved pasta water to help bind the sauce.
I stir in grated cheese, lemon zest or juice if using, and adjust seasoning.
I garnish with fresh parsley or basil and a sprinkle of red pepper flakes for color and flavor.

Servings and timing

This recipe makes about 4 servings. Prep time is around 10 minutes, cooking time about 15 minutes—so I plate everything in approximately 25 minutes.

Variations

Protein addition: I stir in cooked chicken, shrimp, or crumbled sausage for added protein.
Vegan version: I swap cream for plant-based milk and use nutritional yeast instead of cheese.
Tomato twist: I add halved cherry tomatoes when I add zucchini for a burst of fruity sweetness.
Herb variation: I replace thyme with basil or tarragon for a different herbal note.
Crunchy topping: I finish with toasted breadcrumbs or pine nuts for texture.

Storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I gently warm it on the stove over low heat, adding a splash of pasta water or cream to revive the sauce. For freezer storage, I portion into freezer‑safe containers (except cream) and freeze for up to 2 months—when ready, I thaw overnight and reheat with a little liquid before serving.

FAQs

Can I use different types of pasta?

Absolutely—I often use penne, rotini, or even spaghetti, and all work beautifully depending on what I have on hand.

Is it necessary to use cream?

Not at all. I love the dish with just olive oil or butter and cheese, but the cream makes it extra luscious and saucy.

How do I avoid soggy zucchini?

I slice the zucchini thick enough and cook it quickly over medium-high heat so it stays tender-crisp instead of mushy.

Can I make this ahead of time?

I can pre-cook the vegetables and pasta separately, then combine and warm everything when I’m ready to eat.

What can I serve with this pasta?

I often enjoy it alongside a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Zucchini Mushroom Pasta is one of my favorite go‑to dishes when I want something simple, wholesome, and bursting with flavor. It’s flexible, fast, and always delivers comfort. I hope it becomes a staple in your rotation too!