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.
Recipe summary
Flavor: Mild, earthy, cheesy. Penne pasta, zucchini, and mushrooms are tossed in a parmesan herb cream sauce.
Made in one pan: The entire recipe comes together in one sauté pan on the stovetop for easy kitchen cleanup!
Serves: 4 people
Similar to: Chicken Primavera, Rigatoni Primavera, Zucchini Pesto Pasta
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Ingredients and substitutions
- Broth - Vegetable broth can be substituted with chicken broth or beef broth for a different flavor, if desired.
- Pasta - I used penne pasta, but any medium sized pasta will work in this recipe. Farfalle (bow ties), macaroni, or cavatappi are all great choices as well. Make sure you're weighing out 8 ounces of dried pasta for this recipe. I don't recommend measuring your pasta with measuring cups because it's much less consistent than measuring by weight.
- Zucchini and mushrooms - Zucchini can be substituted with yellow summer squash. Cremini (baby bella) or button mushrooms work well in this recipe.
- Seasoning - Salt, pepper, Italian seasoning, and garlic powder add depth of flavor to your skillet meal. Add a pinch of red pepper flakes for a little heat.
- Heavy cream - Heavy cream, whipping cream, or half & half will work in this recipe. Half & half will result in a thinner sauce. Don't use milk, your sauce will turn out very thin.
- Parmesan cheese - Use freshly grated parmesan cheese. Cheese in a canister or bag that has been pre-shredded is often coated in an anti-clumping powder that when melted, can add a grainy texture.
How to make zucchini mushroom pasta
- Add broth and pasta to a sauté pan and simmer, covered.
- During the last 5 minutes of the pasta's cook time, add mushrooms, zucchini, and seasoning.
- Cook until pasta is al dente.
- Add heavy cream and cheese and stir to combine. Remove from heat and set for 5 minutes before serving.
Tips and tricks
Properly measure the liquid and pasta - Since everything is cooked in the same pan, any extra liquid that the pasta doesn't absorb will make your cream sauce runny. This recipe includes exactly enough broth to cook your pasta without making the dish runny.
Pasta look runny anyway? If there's a lot of excess broth in the pan after your pasta's done cooking, drain some liquid out before adding the heavy cream.
Add vegetables in the last 5 minutes - Adding your vegetables too early can cause them to turn out mushy. This is why we're adding the vegetables part of the way through the pasta cooking time. Zucchini and mushrooms only need about 5 minutes to cook with the lid on.
Frequently asked questions
Leftover zucchini mushroom pasta keeps well in a tightly sealed container in the refrigerator for about 3 to 4 days. Your sauce may separate upon reheating, so warm it over medium-low heat on the stove top or at 50% power in the microwave. Adding a splash of heavy cream while reheating can help bring the sauce back together.
Yes, shredded rotisserie chicken makes a great addition. Cooked and crumbled ground beef or ground turkey also works well.
📖 Recipe
Zucchini Mushroom Pasta
Ingredients
- 18 ounces vegetable broth
- 8 ounces penne pasta, uncooked
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 small zucchini, sliced into moons
- 8 ounces button mushrooms, sliced
- ½ cup heavy cream
- 1 cup freshly 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.
Recommended Equipment
Notes
- Broth measurement: 18 ounces broth = 2 ¼ cups
- Storage: 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.
- Optional addition: Add a pinch of red pepper flakes for a bit of heat.
- Broth variation: Vegetable broth can be substituted with chicken broth.
For some reason the type and amount of mushrooms doesn’t show on the recipe.
Hi SS, this has been fixed. Thank you for noticing!
Just made it, my husband and I agree it's a keeper! Thanks!
Hi Erin, so glad you enjoyed the recipe!