Creamy Zucchini Mushroom Pasta (Make-Ahead)

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.

Zucchini Mushroom Pasta in a white bowl.

A simple make-ahead vegetarian classic is perfect for weeknight dinners, potlucks, dinner parties, or emergency casseroles to take to sick friends or a new neighbor.

I am a big fan of make-ahead dishes like this zucchini mushroom pasta! Not only can it be made ahead of time, but because it makes a lot, it can be divided up and will make several meals for smaller families.

Inspired by another of my meatless pasta dishes, Vegetable Lasagna, Zucchini Mushroom Pasta can either be a meal on its own or pairs well with simple sides such as Broccoli Slaw with Ramen Noodles, Brussels Sprout Salad with Citrus Vinaigrette, or my Cucumber and Tomato Salad.

Here’s what’s in it:

Ingredients for zucchini mushroom pasta.

Mushrooms – with their earthy meaty deliciousness are the VIPs of this party. You can use whatever type you like or have on hand.
Zucchini – beefs up this casserole with its mild taste and beautiful green color. You can substitute yellow summer squash, which has a similar taste and texture or you can leave the squash out entirely, if you prefer.
Olive oil and butter – are for sauteing the mushrooms and zucchini. The butter provides a rich flavor, and the oil has a higher smoke point.
White wine – enhances and accents the flavor of the mushrooms and the creamy cheese sauce.
Thyme – adds its fresh lemony taste to the mushrooms. Use fresh if you have it; otherwize, dried thyme works too.
Garlic – in my world is a must have ingredient in almost all of my savory dishes. This recipe is no exception. Fresh garlic is best, but jarred or refrigerated garlic are fine.
Heavy Cream – with its high butterfat content and smooth richness serves as the base for the creamy cheese sauce.
Goat cheese – with its tangy earthiness pairs beautifully with the mushrooms and zucchini. In a pinch, you can substituute the same amount of either mascarpone or cream cheese.
Parmesan cheese – brings its briny, nutty flavor to the party and combines with the goat cheese to make the flavorful cheese sauce.
Lemons – both the zest and juice add a citrusy component to brighten and enhance all of the flavors.
Lemon pepper and red pepper flakes – enhance the flavors and add a faint touch of spicyness.
Pasta – you can use pretty much any type of sturdy pasta you like or have on hand. I like to use penne in this recipe because the ridges hold on to more of the sauce. Fusilli, ziti, rigatoni, mostaccioli, and even macaroni are perfect substitutes.
Kosher salt – flavors the pasta while it’s cooking.
Parsley – serves as a garnish and adds a great pop of color.

Yes, I know, it looks like a lot of ingredients, but this recipe comes together quickly, and unless you have a large family, it makes enough for several meals.

Here’s how to make it:

Add one tablespoon of salt to four quarts 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.

Adding mushrooms and zucchini to a skillet.

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.

Adding wine to mushrooms and zucchini in a skillet.

Remove the mushroom and zucchini mixture from the pan and set aside.

Cooked mushrooms and zucchini in a skillet.

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.

Making a cheesy creamy sauce in a skillet.

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.

Adding vegetables and pasta to a cream sauce in a skillet.

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.

Combining pasta with veggies and cream sauce.

Before serving taste and add salt if needed. Top with the remaining parmesan cheese and garnish with chopped parsley.

A blue and white bowl with mushroom zucchini pasta.

Frequently asked questions:

Are there any variations of this recipe?

I’m so glad you asked. This recipe is very versatile and can easily be modified.

Some ideas include:
-Leave out the zucchini and make mushroom pasta.
-Substitute fresh broccoli florets, cut-up asparagus spears, or spinach for the zucchini.
-Add a cup or two of cubed cooked chicken or cooked shrimp.
-Add a handful of cooked bacon as a garnish or include it in the dish.
-Substitute marsala wine for the white wine or if you don’t want to include alcohol, use chicken broth instead.
-Top with a small amount of truffle oil.
-Substitute gnocchi for the pasta.

How to make it ahead?

Make the recipe as directed. Instead of serving it immediately, place the pasta mixture in a greased 9×13 casserole dish, cover, and 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 above.

What about leftovers and storage?

Leftover Zucchini Mushroom Pasta can be stored covered in your refrigerator for up to four days, and it can be reheated in the oven or the microwave.

What to serve it with?

In my world, this pasta dish with zucchini and mushrooms is a complete meal, and if it were just my husband and me, I would serve it by itself. However, if I am serving it to guests, I would add a big slice of Texas Toast Garlic Bread, some Hoecakes, or even a hunk of Irish Soda Bread, and a simple side salad.

Of course, a slice of Sweet Potato Pie with Condensed Milk, Georgia Cornbread Cake, or Southern Pecan Praline Cake is always a favorite sweet ending to any meal.

What is the best wine to use in this recipe?

The number one rule in cooking with wine is to use something you would drink yourself. Do not use cooking wine.

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.

Sharon’s tips:

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.

One teaspoon of dried thyme can be substituted for fresh thyme.