This mushroom zucchini pasta is creamy, delicious, and filled with golden sautéed mushrooms and tender zucchini. You’ll love how quickly this pasta with mushrooms and zucchini comes together for an easy weeknight dinner.
If you like this recipe, then you’ll love Pici with Bolognese Sauce and my Saffron Pasta.
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Hi! I can’t wait for you to try this mushroom zucchini pasta because it’s one of those cozy bowls of pasta that tastes way more special than the effort you put in. The mushrooms get golden and earthy, the zucchini softens into the sauce, and a bit of cream ties everything together. It’s simple, fresh, and the kind of recipe I make when I want something comforting that still feels light.
If you’ve been searching for the best mushroom and zucchini pasta, this one hits every note.
Ingredients (Serves 4)
- Extra virgin olive oil: Good olive oil builds the foundation of the sauce, adding warmth and a subtle fruitiness.
- Pasta: I used homemade tagliatelle, because nothing beats that silky bite, but you can use spaghetti or any short pasta like penne, rigatoni, or fusilli. Choose what you love and what holds the sauce best for you.
- Broccoli rabe: Broccoli rabe brings a gentle bitterness that balances the richness of the sauce. It softens beautifully when cooked with the pasta.
- Mushrooms: Mushrooms add an earthy layer that deepens the flavor of the whole dish. Use any variety you enjoy.
- Zucchini: Zucchini gives the pasta a fresh, delicate sweetness. It cooks quickly and tucks into every bite.
- Onion: The onion softens and turns sweet as it cooks, creating the base that anchors everything together. I used a Sweet onion, you could use Vidalia, yellow onion, or a shallot.
- Anchovies: Anchovies melt right into the skillet and bring that savory depth we love in Italian cooking without tasting fishy at all.
- Reserved pasta water: A splash of starchy pasta water helps pull the sauce together until it clings to the pasta perfectly.
- Parmigiano Reggiano: Freshly grated Parmigiano Reggiano adds nutty richness and ties the whole dish together.
- Sea salt and freshly ground black pepper: Simple seasoning that brightens every ingredient and brings balance to the final dish.
How to Make Mushroom Zucchini Pasta
First step is to gather up your ingredients.
For the pasta: The best way to do this is cook pasta along as you are making this quick sauce. If you can coordinate and do the two pots, that's what I suggest. Bring a large pot of salted water to a boil. If you are using fresh pasta, it will be done quicker than a dry pasta. If you're doing a dry pasta, set a timer for 1 minute under the final cook time.
- Step 1: Heat the oil in a large skillet over medium heat. Add the onions and sauté until they turn translucent.
- Step 2: Add the anchovies to the skillet and sauté until they soften and begin to melt into the onions.
- Step 3-4: Add the mushrooms and cook until they soften.
- Step 5-6: Add the zucchini and cook until they begin to soften a little. Pour in a splash of starchy pasta water and stir to combine.
- Step 7-8: If you are using fresh pasta, it will be done quickly. When you add the pasta to the boiling water, add in the broccoli rabe.
- Step 9-10: When the pasta is al dente, drain the pasta and the broccoli rabe.
- Step 11: Add the grated Parmigiano Reggiano and a generous sprinkle of freshly ground pepper. Give everything a good stir to bring the flavors together.
- Step 12: Before serving, add more grated cheese, if you like, and a drizzle of olive oil, a touch more black pepper. Serve warm and enjoy immediately.
Substitutions & Variations
- Anchovies: If you prefer a milder flavor, use a spoonful of capers or a small splash of fish sauce. They give the same savory depth.
- Mushrooms: Swap with sliced cremini, portobello, or even canned mushrooms if that is what you have.
- Zucchini: Yellow squash works the same way and adds a sweeter note.
- Broccoli rabe: Broccolini or regular broccoli florets make an easy swap if you want something less bitter.
- Parmigiano Reggiano: Pecorino Romano adds a sharper, saltier flavor, or you can use Grana Padano for something milder.
- Pasta: I used my homemade tagliatelle. But feel free to use a good store bought brand. You could even use spaghetti or bucatini. Short pasta like rigatoni or fusilli works well if you want the sauce to cling differently.
Pro Tips
- Salt the water well. You want the pasta water to taste like the sea. It seasons the pasta from the inside and improves the final flavor.
- Slice the vegetables evenly. This helps the zucchini and mushrooms cook at the same pace, giving you the best texture.
- Let the anchovies melt fully. Give them a minute or two to dissolve into the onions. They disappear into the sauce and create a deep, savory base.
- Cook the broccoli rabe with the pasta. This saves time and gives the greens just the right tenderness without overcooking.
- Reserve extra pasta water. You may need a little more than ½ a cup. Add it gradually until the sauce becomes silky and coats the pasta. You may not all of it.
- Use freshly grated cheese. Parmigiano Reggiano melts better and gives the sauce a smoother finish than pre-grated cheese.
- Finish the pasta in the skillet. Toss everything together over low heat for a minute or two. This helps the sauce cling and brings the flavors together beautifully.
FAQ's
Yes. You can use any long pasta like fettuccine or spaghetti. Short pasta like rigatoni also works.
Cremini or button mushrooms give you a classic flavor. You can add porcini or shiitake for a deeper, earthier taste.
Keep in the fridge for 3 days. Add a splash of water when reheating.
No. The starch from the pasta water and the Parmigiano Reggiano create a silky sauce without dairy cream.
Start with a splash (about 60 ml). Add more as needed until the sauce coats the pasta smoothly.
Yes. You can replace it with spinach, asparagus, or peas.
Yes. Grilled chicken, shrimp, or crispy pancetta all pair well with the earthy vegetables.
Storing & Freezing
- Keep leftovers refrigerated for up to 3 days.
- I don’t recommend freezing because zucchini and mushrooms becomes mushy after thawing.
More Pasta Recipes to Try
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📖 Recipe
📖 Recipe
Easy Mushroom Zucchini Pasta
Equipment
- 1 Sharp Knife
- 1 Large Skillet
Ingredients
- 1 lb Pasta I used my fresh tagliatelle, but you could use any short or long pasta you like
- 1 large bunch Broccoli Rabe tough ends trimmed, chopped into 1-inch pieces
- 2 Tablespoons extra virgin olive oil
- 1 small onion finely diced
- 3-4 anchovy fillets in oil
- 8 ounces mushrooms sliced (I used button, use cremini or Baby Bella)
- 1 large zucchini cut in half moon slices
- Reserved pasta water
- ½ teaspoon Sea salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- ¼ cup grated Parmegiano Reggiano or Pecorino cheese plus extra for serving
Instructions
Prepare the broccoli rabe and pasta
- Bring a large pot of salted water to a boil. Add the pasta. About 5 minutes before the pasta is done (check package directions for timing), add the chopped broccoli rabe to the same pot. Cook until the pasta is al dente and the rabe is tender-crisp. If you're using fresh pasta, add it in when you add the pasta. Be sure to reserve pasta water (about ½ cup).
Sauté the vegetables and aromatics
- Heat the oil in a large skillet over medium heat. Add the onions and sauté until they turn translucent.
- Add the anchovies to the skillet and sauté until they soften and begin to melt into the onions.
- Add the mushrooms and cook until they soften. Add the zucchini and cook until they begin to soften a little. Pour in a splash of starchy pasta water and stir to combine.
Combine and finish
- Before draining the pasta and broccoli rabe, scoop out about ½ cup of the pasta cooking water and set aside. Drain the pasta and rabe, then add them directly to the skillet with the vegetables.
Toss and serve
- Add the grated Parmigiano Reggiano and a generous sprinkle of freshly ground pepper. Give everything a good stir to bring the flavors together. Check seasoning, and add a little salt, if needed. The cheese and anchovies are salty, plus you cook pasta in salted water, so you may not need any extra salt.
- Before serving, add more grated cheese, if you like, and a drizzle of olive oil, a touch more black pepper. Serve warm and enjoy immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use any pasta shape you like. Fresh tagliatelle cooks quickly, so keep an eye on the pot.
- Add the broccoli rabe during the last minutes of boiling so it stays bright and tender.
- Let the anchovies melt into the onions. They give the sauce depth without adding a fishy taste.
- The mushrooms will soften rather than brown in this recipe because of the moisture in the pan. Cook them until they release their liquid and turn tender.
- Add the zucchini after the mushrooms so everything cooks evenly.
- Use reserved pasta water to loosen the sauce. Add a splash at a time until it coats the pasta.
- Taste before adding more salt. Anchovies, cheese, and pasta water already season the dish.
- Parmigiano gives you a nutty finish, while Pecorino adds a sharper bite.
- Stir in a drizzle of olive oil before serving for extra richness.
- For a vegetarian option, skip the anchovies and add garlic or red pepper flakes for flavor.
Jane says
This looks like the perfect light and flavorful weeknight meal! I love that you packed it with mushrooms and zucchini—it’s so nice to find a pasta dish that’s both comforting and full of fresh vegetables. Definitely pinning this one!
Beth says
Delicious pasta! My husband loved this and asked for seconds. Great weeknight dinner!