Creamy Zucchini Mushroom Pasta (Make-Ahead) | gritsandpinecones.com (2024)

Date: Oct 5, 2021 · Updated: Mar 25, 2022 Author: Sharon Rigsby

Creamy Zucchini Mushroom Pasta is pure comfort food deliciousness, with vegetables thrown in for good measure.

Featuring earthy mushrooms and mild-flavored zucchini squash with a decadent white wine sauce made with goat cheese and penne pasta, it’s a “stick to your ribs” kind of entree that will have everyone asking for seconds.

Like my Brown Butter Skillet Gnocchi and Mushroom Carbonara, this is a simple make-ahead vegetarian classic that is perfect for weeknight dinners, potlucks, dinner parties, or emergency casseroles to take to sick friends or a new neighbor.

I am a big fan of make-ahead dishes like this zucchini mushroom pasta! Not only can it be made ahead of time, but because it makes a lot, it can be divided up and will make several meals for smaller families.

Inspired by another of my meatless pasta dishes, Vegetable Lasagna, Zucchini Mushroom Pasta can either be a meal on its own or pairs well with simple sides such as Broccoli Slaw with Ramen Noodles, Brussels Sprout Salad with Citrus Vinaigrette, or my Cucumber and Tomato Salad.

Here’s what’s in it:

• Mushrooms – with their earthy meaty deliciousness are the VIPs of this party. You can use whatever type you like or have on hand.
• Zucchini – beefs up this casserole with its mild taste and beautiful green color. You can substitute yellow summer squash, which has a similar taste and texture or you can leave the squash out entirely, if you prefer.
• Olive oil and butter – are for sauteing the mushrooms and zucchini. The butter provides a rich flavor, and the oil has a higher smoke point.
• White wine – enhances and accents the flavor of the mushrooms and the creamy cheese sauce.
• Thyme – adds its fresh lemony taste to the mushrooms. Use fresh if you have it; otherwize, dried thyme works too.
• Garlic – in my world is a must have ingredient in almost all of my savory dishes. This recipe is no exception. Fresh garlic is best, but jarred or refrigerated garlic are fine.
• Heavy Cream – with its high butterfat content and smooth richness serves as the base for the creamy cheese sauce.
• Goat cheese – with its tangy earthiness pairs beautifully with the mushrooms and zucchini. In a pinch, you can substituute the same amount of either mascarpone or cream cheese.
• Parmesan cheese – brings its briny, nutty flavor to the party and combines with the goat cheese to make the flavorful cheese sauce.
• Lemons – both the zest and juice add a citrusy component to brighten and enhance all of the flavors.
• Lemon pepper and red pepper flakes – enhance the flavors and add a faint touch of spicyness.
• Pasta – you can use pretty much any type of sturdy pasta you like or have on hand. I like to use penne in this recipe because the ridges hold on to more of the sauce. Fusilli, ziti, rigatoni, mostaccioli, and even macaroni are perfect substitutes.
• Kosher salt – flavors the pasta while it’s cooking.
• Parsley – serves as a garnish and adds a great pop of color.

Yes, I know, it looks like a lot of ingredients, but this recipe comes together quickly, and unless you have a large family, it makes enough for several meals.

Here’s how to make it:

1. Add one tablespoon of salt to four quarts of boiling water. Add the pasta and follow the directions on the package to cook to just past the al dente stage. Reserve one cup of pasta water and drain. Set aside.
2. Add butter and oil to a large skillet over medium-high heat.

3. When the butter has melted add the mushrooms and zucchini and toss to coat in the butter and oil mixture. Allow the mushrooms and zucchini to cook undisturbed for four to five minutes.

4. Add one-quarter cup of white wine and allow it to evaporate. Add the garlic and thyme, stir to combine, and continue to cook for another four to five minutes until the mushrooms are golden brown.

5. Remove the mushroom and zucchini mixture from the pan and set aside.

6. Add one-half cup of white wine to the skillet and deglaze, scraping the bottom of the pan to loosen any caramelized bits of veggies.

7. Add the heavy cream, and stir to combine. When the cream is hot, add the goat cheese, three-fourths cup of the parmesan cheese, red pepper flakes, and lemon pepper. Whisk until the cheese melts, the sauce is smooth and it just starts to bubble.

8. Remove the sauce from the heat and add the lemon zest and juice. Stir to combine and add the mushroom mixture, the cooked pasta, and one-half cup of the reserved pasta water.

9. Toss to combine. If the sauce seems too thick, add the additional reserved pasta water, a tablespoon at a time until it reaches the proper consistency.

10. Before serving taste and add salt if needed. Top with the remaining parmesan cheese and garnish with chopped parsley.

Frequently asked questions:

Sharon’s tips:

I usually use button mushrooms, crimini, or baby portabello in this recipe. All work well. Feel free to shake things up a bit and use a gourmet blend of mushrooms if they are available at your grocery store.

If you purchase your mushrooms already sliced and packaged, they are probably already clean. If not, either take a paper towel and gently wipe off any dirt or give the mushrooms a quick rinse in a colander. Drain and dry immediately with a paper towel. Do not let them soak in water.

This recipe makes eight servings. Because it’s just my husband and me, I like to divide it up and serve about a fourth of it when I make it. Then, I freeze the remainder in small baking dishes for future meals.

One teaspoon of dried thyme can be substituted for fresh thyme.

More pasta recipes:

If you like recipes like this, check out these popular favorites: Buffalo Chicken Pasta Bake, Slow Cooker Chicken Broccoli Pasta, Creamy Shrimp Pasta with Blue Cheese, Creamy Chicken, and Bacon Pasta, and Pesto Pasta with Shrimp and Tomatoes.

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make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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