Zucchini Mushroom Pasta
This vegetarian pasta is easy to make in 30 minutes or less, and is flavorful and satisfying!
Servings 4 servings
Calories 380kcal
Equipment
Ingredients
- 10 ounces pasta
- 2 Tablespoons olive oil
- ½ cup diced onion
- 4 garlic cloves, minced
- 1 large zucchini, diced
- 8 ounces mushrooms, quartered
- ¼ cup dry white wine
- 1 cup heavy cream
- ½ cup grated parmesan cheese, plus more for serving
- 1 Tablespoon thinly sliced basil leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, boil water and cook the pasta according to package instructions.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for about 2 minutes, just until the onions become soft and fragrant.
- Add the minced garlic and sauté with the onions for 1 minute, just softening the garlic.
- Lower the heat to medium heat, then add the zucchini and mushrooms to the pan. Sauté the vegetables until they are slightly softened, about 5 to 7 minutes.
- Lower the heat to low-medium, then slowly pour in the white wine and cook until most of the liquid has cooked off, about 3 to 4 minutes.
- Pour in the heavy cream and stir. Then add a ladle full of hot starchy pasta water from the pasta pot and stir together, cooking for about 3 more minutes, allowing the sauce to thicken up a bit.
- Drain the pasta and add the pasta to the pan, stirring to coat the pasta.
- Sprinkle the parmesan cheese and continue stirring until the cheese has melted.
- Sprinkle sliced basil leaves, salt and pepper, and additional grated parmesan to serve.
Notes
Makes 4 to 5 servings (approximately 2 ounces of pasta per person).
Prep:
- Slice the zucchini in half lengthwise, then slice each half in half again, then slice each quarter into small diced cubes (triangles).
- Use cremini (baby bella) mushrooms and quarter each mushroom. Feel free to further chop the mushrooms if they are large, so that the mushroom pieces are mostly the same size.
- Chiffonade the basil leaves, which just means to roll up the leaves into a cigar-like shape, then using a sharp knife, make very thin slices so that the basil leaves are in thin ribbons. You can also just do a rough chop of the leaves too.
- Substitute coconut cream, coconut milk, or a dairy-free heavy cream for the heavy cream.
- Substitute your favorite dairy-free grated parmesan alternative for the parmesan cheese.
- Substitute dry sherry or chicken stock for the dry white wine.
Nutrition
Calories: 380kcal | Carbohydrates: 14g | Protein: 9g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 78mg | Sodium: 870mg | Potassium: 653mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1415IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 1mg