Creamy Zucchini Mushroom Pasta is pure comfort food deliciousness, with vegetables thrown in for good measure. Featuring earthy mushrooms and mild-flavored zucchini squash with a decadent white wine sauce made with goat cheese and penne pasta, it's a "stick to your ribs" kind of entree that will have everyone asking for seconds.
Add one tablespoon of salt to four cups of boiling water. Add the pasta and follow the directions on the package to cook to just past the al dente stage. Reserve one cup of pasta water and drain. Set aside.
Add butter and oil to a large skillet over medium-high heat.
When the butter has melted add the mushrooms and zucchini and toss to coat in the butter and oil mixture. Allow the mushrooms and zucchini to cook undisturbed for four to five minutes.
Add one-quarter cup of white wine and allow it to evaporate. Add the garlic and thyme, stir to combine, and continue to cook for another four to five minutes until the mushrooms are golden brown.
Remove the mushroom and zucchini mixture from the pan and set aside. Add one-half cup of white wine to the skillet and deglaze, scraping the bottom of the pan to loosen any caramelized bits of veggies.
Add the heavy cream, and stir to combine. When the cream is hot, add the goat cheese, three-fourths cup of the parmesan cheese, red pepper flakes, and lemon pepper. Whisk until the cheese melts, the sauce is smooth and it just starts to bubble.
Remove the sauce from the heat and add the lemon zest and juice. Stir to combine and add the mushroom mixture, the cooked pasta, and one-half cup of the reserved pasta water. Toss to combine. If the sauce seems too thick, add the additional reserved pasta water, a tablespoon at a time until it reaches the proper consistency.
Before serving taste and add salt if needed. Top with the remaining parmesan cheese and garnish with chopped parsley.
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Notes
To make this recipe ahead, make as directed and place the pasta mixture in a greased 9x13 casserole dish, cover, and either refrigerate for a day or two or freeze for up to one month. If refrigerated, place it on your kitchen counter for about an hour to let it come to room temperature and bake at 350 degrees F for about 30 minutes or until the cheese has melted and it is bubbling around the sides. If frozen, place it in the refrigerator to thaw overnight and then bake as directed.Leftover Zucchini Mushroom Pasta can be stored covered in your refrigerator for up to four days. It can be reheated in the oven or the microwave.This recipe calls for a dry white wine. I like to use chardonnay because that is what I am most likely to have on hand, but sauvignon blanc or pinot grigio also are fine to use. You do not need to use expensive wine.I usually use button mushrooms, crimini, or baby portabello in this recipe. All work well. Feel free to shake things up a bit and use a gourmet blend of mushrooms if they are available at your grocery store.If you purchase your mushrooms already sliced and packaged, they are probably already clean. If not, either take a paper towel and gently wipe off any dirt or give the mushrooms a quick rinse in a colander. Drain and dry immediately with a paper towel. Do not let them soak in water.This recipe makes eight servings. Because it's just my husband and me, I like to divide it up and serve about a fourth of it when I make it. Then, I freeze the remainder in small baking dishes for future meals.