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, like my Buffalo Chicken Zucchini Boats, it’s a “stick to your ribs” kind of entree that will have everyone asking for seconds.
Like my Brown Butter Skillet Gnocchi and Mushroom Carbonara, this is a simple make-ahead vegetarian classic that 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:
- 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.
- 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.
Frequently asked questions:
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.
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.
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.
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 my House 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.
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.
More pasta recipes:
If you like recipes like this, check out these popular favorites: Buffalo Chicken Pasta Bake, Slow Cooker Chicken Broccoli Pasta, Creamy Shrimp Pasta with Blue Cheese, Creamy Chicken, and Bacon Pasta, and Pesto Pasta with Shrimp and Tomatoes.
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make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Zucchini Mushroom Pasta Recipe
Ingredients
- 1 pound penne pasta
- 1 tablespoon kosher salt
- 1 ยฝ pounds fresh mushrooms sliced
- 1 medium zucchini cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- ยพ cup white wine divided
- 1 tablespoon fresh thyme
- 2 cloves garlic minced
- โ cup heavy cream
- 6 ounces crumbled goat cheese
- 1 cup shredded parmesan cheese divided
- 1 pinch red pepper flakes
- ยฝ teaspoon lemon pepper
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
Instructions
- 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.
sue
when I make any pasta dish and refridgerate it, the pasta gets dry….does this get dry and does the pasta soak up all the creamy…ness?
Sharon Rigsby
Hi Sue,
Unfortunately, it’s a fact of life that leftover pasta won’t be as creamy as the day it’s cooked. However, this sauce is a little thicker than most, so it won’t soak into the pasta quite as much. I have found the best way to keep it creamy if you are reheating it in the oven is to put the leftovers in an ovenproof dish, add a tablespoon or so of water or chicken broth and cover with foil or a lid. The steam and the extra liquid helps to revive it. If you reheat it in the microwave, again add a tablespoon or so of liquid, cover it or place a piece of wax or parchment paper over it and reheat. It’s hard to say how much liquid to add because it depends on how much pasta you are reheating. For a single serving, I would use about a tablespoon, if you are reheating more, you will want to add more.
I hope this helps and I hope you enjoy the dish!
Sharon