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    Home » Recipes » Mains

    Easy Mushroom Zucchini Pasta

    Published: May 12, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.1K shares
    JUMP TO RECIPE

    Tender spaghetti with summer squash and mushrooms in a light, creamy sauce that’s ready in just 30 minutes! This easy mushroom zucchini pasta is filled with flavour, delicious, fresh produce and just a hint of spice.

    Plate of spaghetti, zucchini and mushrooms with basil on top.

    This recipe was originally published in June 2021. It has been updated for content, video and photos.

    This easy weeknight dinner is a must try. Great flavour, with very little effort required, like any good pasta recipe should be.

    Just like my pasta aglio e olio or pumpkin sauce spaghetti, you can whip this dish up in no time.

    Here’s why you’ll love it!

    • Ready in just 30 minutes!
    • Simple prep with common ingredients.
    • Bursting with fresh flavour.
    • Filling, delicious and completely satisfying. Everyone loves a pasta dish, am I right? 🙂
    Side view of plate of spaghetti with mushrooms and zucchini on top.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients and chop and prep everything, before you begin. Then cook pasta to package directions for ‘al dente’ pasta.

    Ingredients to make mushroom zucchini pasta on white deck.

    Bring a large pot of generously salted water to boil and cook your pasta according to package directions for ‘al dente’ pasta. Drain and set aside. (photo 1)

    Meanwhile, melt the butter (if using) and add the minced garlic, parsley and oregano to your pan, sauté for about 30 seconds. (photo 2)

    NOTE: It doesn’t take long for garlic to burn, so watch carefully and add the remaining veggies as soon as the garlic is golden.

    Spaghetti being placed in pot of boiling water.
    Butter and herbs in large cast iron skillet.

    Add the mushrooms and zucchini to your pan and continue to sauté until reduced, approx. 3-4 minutes. Meanwhile, combine the wine, broth, milk, corn starch and chilli flakes in a small bowl or measuring cup. (photos 3-4)

    Mushrooms and zucchini slices being stirred in large pan.
    Milk, broth, wine and chilli flakes in measuring cup.

    Then pour the mixture into the pan with the veggies and simmer until the sauce is slightly thickened. (photo 5)

    Now add your cooked spaghetti (and Parmesan, if using) to the pan and stir to thoroughly coat. (photo 6)

    Milk mixture being poured on top of sautéed vegetables.
    Large cast iron pan with spaghetti, mushrooms and zucchini inside.

    Garnish with fresh basil, extra red pepper flakes and vegan Parmesan cheese, if you’d like and dig in!

    Fork full of twirled spaghetti with chili flakes and parsley garnish.

    FAQs

    Can I sub the spaghetti for another pasta shape?

    Absolutely. Use angel hair, linguine, or even short varieties like penne or rigatoni or any of your favourite shapes.

    What if I don’t like mushrooms or zucchini?

    Feel free to sub the veggies for any other vegetables you like. Green beans, asparagus, broccoli and peas would also be great here. This dish works best with in season produce, so choose your favourites, and enjoy.

    Can I make this without the butter?

    For a low fat diet that’s avoiding oils, you may sub the butter for vegetable broth, or water, with great results.

    Can I skip the wine?

    The wine adds a really nice flavour to the sauce, but if you must avoid it, you may sub for more broth, plus 1-2 tablespoons of lemon juice or apple cider vinegar for some acidic component.

    How long does it keep?

    Your mushroom zucchini pasta tastes best when freshly made, but you may store leftovers in the fridge in a sealed container for up to 3 days. Gently reheat on stovetop, without overcooking.

    Expert Tips

    1. Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
    2. Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
    3. Add extra protein. Toss in a can of drained chickpeas or beans, or use some cooked or canned lentils to give this dish even more of a nutrient boost.

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    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Plate of spaghetti, zucchini and mushrooms with basil on top.

    Easy Mushroom Zucchini Pasta

    Tender spaghetti with summer squash and mushrooms in a light, creamy sauce that's ready in just 30 minutes! This mushroom zucchini pasta is simple to make and filled with flavour!
    5 from 17 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: American, Canadian, Italian
    Servings: 4 Servings
    Calories: 275kcal
    Author: Rosa

    Ingredients

    • ½ pound (227 g) spaghetti approx. half a standard size box of pasta
    • 1 tablespoon vegan butter or margarine optional (sub for water or broth for oil free)
    • 4-5 cloves garlic minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 1 pound (450 g) cremini or white mushrooms sliced
    • 1 medium zucchini quartered lengthwise and sliced
    • ¼ cup white wine *see notes for sub
    • ½ cup low sodium vegetable broth
    • ¼ cup soy milk or cashew or coconut if preferred
    • 1 tablespoon cornstarch
    • ¼ teaspoon chili flakes optional, but recommended
    • ¼ cup vegan parmesan cheese optional, but recommended

    Optional Garnishes

    • more parmesan cheese
    • fresh parsley
    • more chili flakes
    Prevent your screen from going dark

    Instructions

    • Bring a large pot of generously salted water to boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set aside.
    • Meanwhile, in a large, deep pan, melt the butter (if using) and add the garlic, oregano and parsley and sauté for 30 seconds. Then add the mushrooms and zucchini and sauté until reduced, approx. 3-4 minutes.
    • Combine the wine, broth, milk, corn starch and chili flakes in a small bowl or measuring cup, then pour into your pan and simmer 4-5 minutes, until slightly thickened. Taste for salt and pepper and adjust, if needed. (This will vary according to the saltiness of your broth.)
    • By now, your pasta should be cooked, so dump the drained spaghetti (and Parm, if using) into the pan with the sauce and mix well. Serve with fresh parsley and extra chili flakes, if desired.

    Video

    Notes

    *The wine adds a really nice flavour to the sauce, but if you must avoid it, you may sub for more broth, plus 1-2 tablespoons of lemon juice or apple cider vinegar for some acidic component. 
    Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
    Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not over cook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
    Add extra protein. Toss in a can of drained chickpeas or beans, or use some cooked or canned lentils to give this dish even more of a nutrient boost.
    Leftovers keep refrigerated in a sealed container for up to 3 days.

    Nutrition

    Calories: 275kcal | Carbohydrates: 52g | Protein: 12g | Fat: 1g | Sodium: 49mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.1K shares

    Reader Interactions

    Comments

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    1. Angie

      November 21, 2022 at 7:01 am

      5 stars
      This was delicious and easy to make. Thank you! Will make again.

      Reply
      • Rosa

        November 21, 2022 at 9:54 am

        Glad you enjoyed it, Angie!

        Reply
    2. Jennifer

      November 20, 2022 at 9:06 pm

      Came out bland. I doubled the sauce and chili flakes, and added chicken, still bland.

      Reply
      • Rosa

        November 21, 2022 at 9:51 am

        Sorry to hear, Jennifer.

        Reply
    3. Joy Ellis

      September 07, 2022 at 9:38 am

      5 stars
      Wow, this recipe was a big hit with my family. Super easy and fast and so delicious!

      Reply
      • Rosa

        September 07, 2022 at 1:18 pm

        Thrilled to hear that, thanks for sharing Joy. 🙂

        Reply
    4. Abby

      July 03, 2022 at 11:41 pm

      5 stars
      Thank you. I made this tonight and liked it. I used your suggestion for subbing the wine, but I will definitely only use 1 T of lemon juice instead of using 2. I’ll definitely be making this again!

      Reply
      • Rosa

        July 04, 2022 at 11:14 am

        You’re very welcome! Glad you enjoyed it. 🙂

        Reply
    5. Susan

      May 31, 2022 at 3:37 pm

      5 stars
      Rosa, I loved this recipe. As soon as I read it I scrapped the menu I was planning that day and made this. It’s so delicious and flexible! I added asparagus because not quite enough mushrooms on hand. Frozen vegetables could work as well so this can be a pantry staple recipe!. For my taste, however,I firmly believe the wine and mushrooms are non negotiable!! Thank you for another great recipe!

      susan

      Reply
      • Rosa

        June 01, 2022 at 8:56 am

        I’m thrilled you enjoyed it Susan. Thanks so much for the lovely review. 🙂

        Reply
    6. marge201

      May 28, 2022 at 10:43 am

      5 stars
      Looks great. Re the wine, I never have 1/4C or any amount of leftover wine in my fridge. Not a drinker although I’d use it if I had it in cooking. Should I buy a bottle of white wine and freeze 1/4C ice cubes?

      Reply
      • Rosa

        May 30, 2022 at 8:21 am

        I haven’t personally frozen wine before, but a quick google search tells me you can, as long as the wine is only being used for cooking, not drinking. Hope you enjoy the dish!

        Reply
        • marge201

          May 30, 2022 at 8:02 pm

          5 stars
          Rosa, I will do that! Please tell me exactly what red wine and white wine I should buy. You give nice subs but I’m sure the real thing is much better.

          Reply
          • Rosa

            June 01, 2022 at 8:53 am

            For white wine, I like Pinot Grigio or Sauvignon Blanc. For red wine, my preference is a Cabernet Sauvignon.

            Reply
    7. Holly Black

      June 27, 2021 at 6:30 pm

      5 stars
      This recipe is no lie! It is easy and surprisingly a quick dish to put together. My husband said it tastes like it shouldn’t even be vegan! 😆 I used broth to sauté and added water as needed in lieu of oil and did the broth and 2 T Apple cider vinegar in place of wine. Used quinoa and brown rice spaghetti for my pasta! Thanks for another great recipe, Rosa!

      Reply
      • Rosa

        June 28, 2021 at 9:31 am

        My pleasure Holly. I’m so glad you both enjoyed. Thank you so much for taking the time to leave a review. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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