Zucchini mushroom pasta is an easy one pan meal that's ready in less than 30 minutes! Penne pasta, zucchini, and mushrooms are tossed in a creamy parmesan herb sauce.
Prep Time10 minutesmins
Cook Time13 minutesmins
Resting Time5 minutesmins
Total Time28 minutesmins
Servings: 4servings
Calories: 436kcal
Ingredients
18ouncesvegetable broth
8ouncespenne pasta, uncooked
1teaspoonItalian seasoning
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
2smallzucchini, sliced into moons
8ouncesbutton mushrooms, sliced
½cupheavy cream
1cupfreshly grated parmesan cheese
Instructions
In a saute pan over medium heat, add vegetable broth and penne pasta. Bring to a boil, cover, and reduce heat to low. Simmer until al dente according to package directions (for me, this was about 12 minutes). During the last 5 minutes of cooking, add zucchini, mushrooms, Italian seasoning, garlic powder, salt, and pepper. Stir to combine, return lid, and simmer for the last 5 minutes of pasta cooking time.
Remove lid. Add heavy cream and parmesan cheese, stirring to combine. Cook for about one minute, or until cheese has completely melted.
Remove from heat and allow to set for five minutes. Sauce will continue to thicken as it stands.
Leftovers will keep in a tightly sealed container in the refrigerator for 3 to 4 days. Leftovers reheat well over medium-low heat on the stove top or at 50% power in the microwave. Add a splash of heavy cream as needed to bring the sauce together.
Add a pinch of red pepper flakes for a bit of heat.
Vegetable broth can be substituted with chicken broth.