Easy Mushroom Zucchini Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
275 kcal
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Course
Main Course
Easy Mushroom Zucchini Pasta
Description
Easy Mushroom Zucchini Pasta features spaghetti cooked to al dente then combined with a sautéed mix of mushrooms and zucchini. The sauce incorporates garlic, oregano, and parsley for herbal notes, simmered with white wine, vegetable broth, soy milk, and cornstarch to create a creamy texture without dairy. Chili flakes add a touch of subtle heat, while optional vegan parmesan cheese contributes a gentle umami flavor. The mushrooms provide a meaty texture that contrasts nicely with the tender zucchini and al dente pasta.
The cooking method involves sautéing the vegetables briefly before adding the combined liquid ingredients, allowing the sauce to thicken before mixing in the pasta, ensuring the spaghetti absorbs the flavors well. This results in a balanced, mildly creamy pasta suitable for a plant-based diet.
The dish is practical for everyday cooking, and the inclusion of wine or an acidic substitute brightens the sauce. It serves well as a standalone entrée, but can also be boosted nutritionally by adding beans or lentils for protein. The recipe advises not overcooking the pasta to maintain texture, and suggests garnishing with fresh parsley or extra chili flakes to taste.
Leftovers keep well refrigerated for up to three days, making it suitable for meal prepping. Adjust seasoning as needed to compensate for varying broth saltiness.
Ingredients
- ½ pound spaghetti approx. half a standard size box of pasta, 227 g
- 1 tablespoon butter optional (sub for water or broth for oil free, vegan; or margarine
- 4-5 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 pound cremini mushrooms sliced, or white mushrooms, 450 g
- 1 medium zucchini quartered lengthwise and sliced
- ¼ cup white wine *see notes for sub
- ½ cup vegetable broth low sodium
- ¼ cup soy milk or cashew or coconut if preferred
- 1 tablespoon cornstarch
- ¼ teaspoon chili flakes optional, but recommended
- ¼ cup vegan parmesan cheese optional, but recommended
Optional Garnishes
- Parmesan Cheese more
- parsley fresh
- chili flakes more
Instructions
- Bring a large pot of generously salted water to boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set aside.
- Meanwhile, in a large, deep pan, melt the butter (if using) and add the garlic, oregano and parsley and sauté for 30 seconds. Then add the mushrooms and zucchini and sauté until reduced, approx. 3-4 minutes.
- Combine the wine, broth, milk, corn starch and chili flakes in a small bowl or measuring cup, then pour into your pan and simmer 4-5 minutes, until slightly thickened. Taste for salt and pepper and adjust, if needed. (This will vary according to the saltiness of your broth.)
- By now, your pasta should be cooked, so dump the drained spaghetti (and Parm, if using) into the pan with the sauce and mix well. Serve with fresh parsley and extra chili flakes, if desired.
Notes
- Substitute white wine with extra vegetable broth and 1-2 tablespoons lemon juice or apple cider vinegar if avoiding alcohol.
- Salt pasta water generously to enhance pasta texture and flavor.
- Cook spaghetti al dente by starting taste tests a few minutes before package instructions.
- Add drained chickpeas or cooked lentils to increase protein content.
- Store leftovers refrigerated in a sealed container for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275cal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Sodium | 49mg | 2% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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