Zucchini Mushroom Pasta

Ingredients

• 200 glong ribbon pasta, such as tagliatelle or linguine
• 1courgette
• 15 g (1 tbsp)butter
• 830 ml (3.5 cups)mushrooms, washed and thinly sliced
• 2 clovesgarlic, minced
• 120 ml (1/2 cup)light crème fraîche or sour cream
• 120 ml (1/2 cup)vegetable stock
• Juice and zest of 1/2 lemonlemon
• 7.5 ml (1/2 tbsp), optionalbalsamic vinegar
• 2.5 ml (1/2 tsp)freshly ground black pepper
• 1 handfulfresh parsley, roughly chopped

Instructions

1. 1

   Cook the pasta

   Boil the pasta in a large pan of generously salted water until al dente. Before draining, reserve a little of the pasta water.

2. 2

   Drain the courgette

   Meanwhile, grate the courgette. Wrap it in a clean tea towel and squeeze out its excess water.

3. 3

   Brown the mushrooms

   Set a frying pan over medium-high heat and melt the butter. Once it starts to bubble, add the mushrooms and fry for a few minutes, stirring regularly, until they begin to brown.

4. 4

   Add courgette

   Add the grated courgette and garlic, then fry for another 1–2 minutes.

5. 5

   Stir in the sauce

   Turn the heat down to medium and add the crème fraîche. Let it heat for a minute or two, then stir in the vegetable stock.

6. 6

   Season and simmer

   Add the black pepper and optional balsamic vinegar. Simmer for a few more minutes.

7. 7

   Add the lemon

   Stir in the lemon juice and zest.

8. 8

   Toss with pasta

   Add the cooked pasta to the sauce and toss to coat. Stir in a little reserved pasta water if the sauce needs more moisture.

9. 9

   Serve immediately

   Serve with the chopped parsley and, if desired, more ground black pepper.

What is courgette mushroom pasta?

It is a quick pasta dish combining long noodles, courgette and mushrooms in a creamy sauce. Pasta with vegetables and a dairy-based sauce is familiar in many home kitchens; this American-style version gets its character from lemon and browned mushrooms.

The recipe comes together in about 20 minutes by cooking the pasta while the sauce is made. Browning the mushrooms first gives them a savoury edge, while lemon keeps the creamy finish lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 609 calories, 21g protein, 91g carbs, 19g fat.

Most of the carbohydrates come from the pasta, while butter and crème fraîche or sour cream contribute much of the fat. Pasta, mushrooms and dairy all contribute some protein. For a more balanced plate, serve it with a portion of green vegetables or salad.

Choose the pasta and mushrooms

Pasta shape: Tagliatelle and linguine both give the sauce plenty of surface to cling to. Cook whichever you choose until al dente, following the packet timing if it differs.

Mushrooms: Thin slices cook quickly and evenly. Give them room in the pan and stir regularly so they can begin to brown rather than simply soften.

Squeeze out the courgette

Courgette: Grating it lets it blend into the sauce, but it releases plenty of water. Squeeze it firmly in a clean tea towel before adding it to the pan so the sauce is less likely to become watery.

Garlic: It joins the courgette for only 1–2 minutes. Keep stirring and avoid letting it colour too much, which can make its flavour harsh.

Build a smooth sauce

Crème fraîche: Lower the heat to medium before adding it, then give it a minute or two to warm before stirring in the stock. This lets the sauce come together gently.

Pasta water: Reserve some before draining. Its starchy quality helps loosen the sauce while helping it coat the noodles; add just a little at a time as needed.

Balance the flavour

Lemon: Stir in both the juice and zest after the sauce has simmered. Adding them at this stage preserves their fresh, bright flavour alongside the creamy base.

Balsamic vinegar: It is optional and adds a deeper, tangy note. Taste the sauce before serving, and finish with parsley and more black pepper if you like.

Timing and doneness

Pasta: Start it in a large pan of generously salted boiling water, and aim for al dente rather than very soft. Reserve the cooking water just before draining.

Sauce: The mushrooms should show some browning before you add the courgette. Once the stock and seasonings are in, a few minutes of simmering is enough before adding the lemon.

What to serve alongside

Greens: A simple leafy salad or steamed green vegetables make a fresh contrast to the creamy pasta. Dress them lightly so they do not compete with the lemon in the sauce.

Bread: Serve with crusty bread if you want something to mop up any sauce left on the plate. The pasta is also satisfying on its own as a quick main.

Recipe notes & tips

• Reserve the pasta water before draining so you can adjust the sauce at the end.
• Squeeze the grated courgette firmly to keep excess water out of the sauce.
• Stir the mushrooms regularly as they brown for more even cooking.
• Add pasta water a splash at a time so the sauce does not become too thin.
• Add the lemon juice and zest after simmering to keep their flavour fresh.

Variations

• Use linguine: Swap it for tagliatelle while keeping the cooking method the same.
• Choose sour cream: Use it in place of light crème fraîche for a slightly different tang.
• Skip the balsamic: Leave it out for a simpler lemon-led sauce.
• Add extra herbs: Finish with more chopped parsley for a stronger fresh-herb note.
• Adjust the pepper: Add more freshly ground black pepper at the table for extra warmth.

Common mistakes to avoid

• Wet courgette: Squeeze it in a clean tea towel before frying so it does not dilute the sauce.
• Pale mushrooms: Let them cook until they begin to brown, stirring regularly rather than adding the other ingredients too soon.
• Burnt garlic: Add it with the courgette and stir for only 1–2 minutes.
• Over-thinned sauce: Add reserved pasta water gradually, stopping once the sauce coats the pasta.
• Forgotten pasta water: Reserve some before draining, as it is harder to adjust the sauce without it.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a small splash of water or stock, stirring until hot; the sauce may thicken as it cools.

Frequently asked questions