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Creamy Zucchini Mushroom Pasta Recipe

zucchini mushroom pasta with cream sauce in a skillet
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5 from 1 review

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!

  • Author: Becky Schmieg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: easy dinners
  • Diet: Vegetarian

Ingredients

Units Scale
  • 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

  1. Heat a large skillet over medium heat with 2 tbsp olive oil. Meanwhile, start a pot of water to boil for the pasta. 
  2. 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. 
  3. When the pasta is finished cooking, drain and add the pasta to the skillet with the veggies. 
  4. 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.
  5. Pour the sauce over the veggies and pasta and stir until everything is mixed well. 
  6. 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.

Find it online: https://www.figjar.com/creamy-zucchini-mushroom-pasta/