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Mushroom Zucchini Pasta
$7.59 Recipe/$1.89 Serving
Creamy zucchini mushroom pasta is the perfect quick and easy weeknight meal! It's fancy enough for entertaining but easy enough for weeknight dinners! Naturally vegan, gluten free and dairy free this healthy mushroom zucchini pasta is ready in just 20 minutes and so delicious.
Bring a large pot of water to a boil over high heat.
While water is coming to a boil, chop the veggies. Finely chop the onion and garlic. Cut the zucchini into half moon shapes and slice the mushrooms.
Preheat a large skillet over medium heat. When hot, spray with non-stick spray (I use avocado oil or olive oil spray) and add the onions. Cook 2-3 minutes.
After 2-3 minutes, add the garlic and cook 1-2 minutes.
Push the onion and garlic mixture to the side of the pan and add the mushrooms. Cook 5-6 minutes. After 3 minutes of cooking, you can mix in the onions and garlic.
While mushrooms are cooking, add pasta to the boiling water and cook 1 minute less than the package indicates.
Sprinkle the mushrooms with 1/4 tsp. salt then push them to the side of the skillet. Add the zucchini and cook 3-4 minutes. After 3-4 minutes, turn off the heat.
While zucchini are cooking, combine the ingredients for the creamy lemon tahini sauce in a bowl: tahini, 1/4 cup water, lemon juice, salt, garlic powder and dried thyme. Stir well until fully incorporated and smooth (may take 30-60 seconds of stirring).
When the pasta is done cooking, take a mug or glass measuring cup and save 1/2 cup of the cooking liquid before draining.
Drain the pasta and add it directly to the pan with the veggies along with the frozen peas, the lemon tahini sauce at 2 tablespoons of cooking liquid. Stir well.
Check the consistency of the sauce and add 1-2 more tablespoons of cooking liquid if needed.
Notes
Top tips
Prep the veggies in advance so that you don't have to worry about anything burning.
Cook the veggies then move them to the side to allow the next layer of flavor to cook (this helps avoid things getting mushy).
Be sure to reserve some of the cooking water before draining the pasta. This helps the sauce stick to the noodles without getting too watery.
If you are using chickpea-based pasta, I always recommend cooking 1 minute less than the minimum time on the box. I find it gets too mushy otherwise.
Be sure to salt the water before adding pasta, this way the pasta is well seasoned.
This recipe is written for chickpea pasta or lentil pasta, which comes in 8 oz boxes. These are much more filling (since they are packed with fiber and protein) so the serving size will be smaller but just as filling. If you are using traditional pasta, you will only want to use a half a box (check the size of the box) or make double the sauce to compensate for the additional pasta.
Storing leftovers:
Fridge: Store leftover zucchini and mushroom pasta in the fridge in an airtight container for up to 5 days. You can reheat the pasta in the microwave or in a small skillet over medium low heat or eat it cold right from the container (it’s delicious cold).
Freezer: Although you can freeze pasta, I would not recommend freezing this pasta because the zucchini will get waterlogged and be incredibly soggy when defrosting.
: Store leftover zucchini and mushroom pasta in the fridge in an airtight container for up to 5 days. You can reheat the pasta in the microwave or in a small skillet over medium low heat or eat it cold right from the container (it’s delicious cold).Freezer: Although you can freeze pasta, I would not recommend freezing this pasta because the zucchini will get waterlogged and be incredibly soggy when defrosting.: Store leftover zucchini and mushroom pasta in the fridge in an airtight container for up to 5 days. You can reheat the pasta in the microwave or in a small skillet over medium low heat or eat it cold right from the container (it’s delicious cold).Freezer: Although you can freeze pasta, I would not recommend freezing this pasta because the zucchini will get waterlogged and be incredibly soggy when defrosting.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
348
Fat
12
g
Carbohydrates
49
g
Fiber
13
g
Sugar
11
g
Protein
21
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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