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Mouthwatering Zucchini Mushroom Pasta in Just 20 Minutes

Quick and satisfying Zucchini Mushroom Pasta made in 20 minutes. A delicious vegetarian option packed with flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 200 grams Tagliatelle Pasta can substitute with spaghetti or fettuccine
For the Vegetables
  • 1 medium Zucchini fresh, can swap with yellow squash
  • 150 grams Baby Bella Mushrooms or alternative mushrooms like white button
  • 1 medium Onion or shallots for milder flavor
  • 2 cloves Garlic fresh for best results
For the Sauce
  • 100 grams Pesto homemade or store-bought
  • 2 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Red Pepper Flakes adjust to spice preference
For Garnishing
  • 2 tablespoons Parsley freshly chopped
  • to taste Salt for seasoning
  • to taste Black Pepper for seasoning
  • optional Parmesan Cheese or nutritional yeast for dairy-free option

Equipment

  • Medium pot
  • large skillet

Method
 

Cooking Instructions
  1. In a medium pot, bring salted water to a boil. Add tagliatelle and cook until al dente, about 7-9 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté for 1-2 minutes until fragrant.
  3. Add mushrooms and zucchini to the skillet; sauté for another 3-4 minutes until tender and golden.
  4. Season with red pepper flakes, salt, and black pepper. Mix in pesto, coating vegetables evenly.
  5. Drain pasta, reserving ½ cup pasta water; add pasta to skillet and toss to combine.
  6. Garnish with parsley and parmesan cheese; serve immediately.

Notes

Store leftovers in an airtight container for up to 4-5 days. Freeze for up to 2 months. Reheat with a splash of broth or reserved pasta water.