Creamy Zucchini Mushroom Pasta
This zucchini mushroom pasta recipe is a new family favorite! It’s an easy vegetarian pasta dish that can pair with almost any protein if you wish. You can make it in 30 minutes too!
For years we’ve been having a zucchini pasta night almost once per week. It’s just so easy and with a little garlic and lemon (and bacon crumbles occasionally!) it can feel like a restaurant-quality meal. I don’t know why it took me so long to realize I could make a simple cream sauce to mix up our veggie pasta nights. I made this dish during my $100 grocery week from Aldi and it has since become a regular in our weeknight dinner rotation. Let’s make it!
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Ingredient notes
- grated zucchini – oh how I love grated zucchini. It cooks so quickly and it just kinda melds with pasta in a really pleasing way that is easy to eat.
- mushrooms – I used white button mushrooms but other varieties will work too.
- shallot – you can sub in white or yellow onion for this
- pasta – I really like using shells for this dish because the finely chopped veggies and cream sauce can nestle into the shell and that is a good thing.
- asiago cheese – parmesan will work too!
- heavy cream and milk – I use a combo of milk and heavy cream. Heavy cream adds a lovely richness, but I like to cut it a bit with regular milk fora balanced richness. You can use all heavy cream or all milk if you want to.
You can also mix up the veggies with almost any veggie combo that sounds good to you!
Why you’ll love this recipe
- It’s cheap! The ingredients for this meal are pretty basic and relatively inexpensive. It was part of my $100 Aldi grocery week so the proof is in the pudding.
- It’s quick! This recipe comes together so quickly, especially if you prep your veggies ahead of time. The veggies cook at the same time as the pasta and then all thats left is that luscious cream sauce–which also cooks up quick!
- Vegetarian comfort food at its finest! While I’m not a vegetarian, I do like a good meatless meal on the reg. This one is so comforting, delicious and EASY.
How to make it
Start by chopping all your veggies. If you are into meal prep, chop the veggies on the weekend to make this meal come together even quicker.
Cook the shallot, zucchini and mushroom in a skillet with some olive oil while the pasta water boils. Add the garlic to the veggies near the end and turn off the heat.
Drain the pasta when its ready and add to the skillet with the veggies while you make the cream sauce. I just make it right in the pasta pot without washing it.
Cook the flour in the butter, stirring constantly for a couple of minutes. You are making a roux, this helps thicken the cream sauce. A flat whisk works really well for this!
Add the milk and cream and cook until bubbles start to form around the edge of the pan, whisk occasionally. Once the sauce is starting to thicken, add the cheese, salt and pepper. Stir well and remove from heat.
Pour the sauce over the pasta/veggie mixture and stir until fully combined. Serve topped with freshly cracked black pepper, more cheese and or parsley. I like all three!
Tried this recipe?
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PrintCreamy Zucchini Mushroom Pasta Recipe
This creamy zucchini mushroom pasta dish is a comforting weeknight meal you will love. It’s also indulgent and classy enough for weekends and company too!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: easy dinners
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 10 oz dry pasta shells
- 1 shallot, finely diced (about 1/4 cup)
- 1–2 medium-sized zucchini, grated (about 2 cups)
- 2 cups finely diced mushrooms
- 2 cloves garlic
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup asiago cheese, grated
- 1/2 tsp salt, plus more for seasoning the veggies as you cook
- 1/4 tsp pepper, plus more for seasoning as you cook
- optional: fresh parsley, cracked black pepper and extra grated asiago for topping
Instructions
- Heat a large skillet over medium heat with 2 tbsp olive oil. Meanwhile, start a pot of water to boil for the pasta.
- Add the diced shallot to the skillet with the olive oil, sprinkle with a little salt and pepper and cook for 1-2 minutes, until it begins to become translucent. Add the mushroom, sprinkle with a little more salt and pepper, stir and cook a few more minutes before adding the zucchini and adding another light layer of salt + pepper. Once the zucchini is almost done/translucent, add the minced garlic and cook for about a minute. Turn off the heat.
- When the pasta is finished cooking, drain and add the pasta to the skillet with the veggies.
- Use the pasta pot to make the cream sauce. Heat butter over medium-low until melted. Then add the flour, whisk and cook for 2-3 minutes. Add the milk and cream and bring to a gentle simmer (stirring occasionally), until bubbles begin to form around the edge of the pot. Cook a few minutes more until the sauce is thickened. Turn off heat and add cheese, salt and pepper. Whisk to combine.
- Pour the sauce over the veggies and pasta and stir until everything is mixed well.
- Serve pasta topped with freshly cracked black pepper, parsley and more cheese if desired.
Notes
Veggies – really almost any veggie combo will work here. Just use similar quantities and you’ll be good to go.
Milk/Cream – you can use either 2 cups of milk of 2 cups of cream instead of the 50/50 split that I prefer.
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