Cheesy Mushroom & Zucchini Pasta
If you’re in the mood for a comforting yet healthy meal, look no further than this delightful Cheesy Mushroom & Zucchini Pasta. This dish brings together the earthy flavors of button mushrooms and the fresh crunch of zucchini, all enveloped in a creamy, cheesy sauce that is simply irresistible. Whether you’re cooking for yourself or hosting a dinner party, this pasta is sure to impress. Let’s dive into the reasons why you’ll fall in love with this recipe!
Reasons to Love Cheesy Mushroom & Zucchini Pasta
This Cheesy Mushroom & Zucchini Pasta is not just another dish; it’s a celebration of flavors and textures. Here are a few reasons why this recipe deserves a spot in your dinner rotation:
– Nutritious: Packed with vegetables, this pasta is a great way to sneak in some extra nutrients.
– Quick and Easy: With minimal prep and cook time, you can whip this up in under 30 minutes.
– Comfort Food: The creamy sauce and cheesy goodness make it the ultimate comfort food.
– Versatile: Feel free to customize the recipe by adding your favorite proteins or other vegetables.
– Perfect for Meal Prep: This dish keeps well, making it ideal for leftovers or meal prepping for the week.
Ingredient List
- 4 medium zucchini, peeled and ends removed
- 3 tablespoons ghee (or optional butter)
- 1 cup button mushrooms, diced
- 3 garlic cloves, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 cup flat leaf parsley, loosely packed
- 1/2 cup parmesan cheese, freshly grated
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Fresh basil, optional for garnish
Prep & Cook Tools
- Large pot: For boiling the pasta.
- Skillet: To sauté the mushrooms and zucchini.
- Whisk: To combine the sauce ingredients smoothly.
- Cutting board and knife: For chopping vegetables.
- Measuring cups and spoons: For accurate ingredient measurements.
Directions: Cheesy Mushroom & Zucchini Pasta
Step 1: Prepare the Vegetables
Start by peeling the zucchini and cutting off the ends. Slice the zucchini into thin rounds or half-moons, depending on your preference. Dice the button mushrooms and mince the garlic cloves. Set aside.
Step 2: Cook the Pasta
In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Step 3: Sauté the Mushrooms and Zucchini
In a large skillet, heat the ghee over medium heat. Once melted, add the diced mushrooms and sauté for about 5 minutes until they start to brown. Then, add the sliced zucchini and minced garlic, cooking for another 3-4 minutes until the zucchini is tender.
Step 4: Make the Creamy Sauce
Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue to cook for about 5 minutes, or until the sauce thickens.
Step 5: Incorporate the Cheese
Stir in the freshly grated parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes. Mix until the cheese is melted and the sauce is creamy.
Step 6: Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the cheesy mushroom and zucchini sauce. If the mixture seems too thick, you can add a splash more chicken broth or milk to reach your desired consistency.
Step 7: Garnish and Serve
Remove the skillet from heat and fold in the chopped flat-leaf parsley. Serve the Cheesy Mushroom & Zucchini Pasta hot, garnished with fresh basil if desired.
International Equivalents
- Ghee: Can be replaced with clarified butter or olive oil.
- Button mushrooms: Other mushrooms like cremini or shiitake can be used.
- Parmesan cheese: Pecorino Romano or Grana Padano make great substitutes.
- Chicken broth: Vegetable broth is a suitable alternative for a vegetarian version.
Frequent Missteps to Avoid
- Overcooking the pasta: Ensure it’s al dente for the best texture.
- Not sautéing long enough: Make sure the mushrooms release their moisture and brown slightly for enhanced flavor.
- Skipping the cheese: This is a cheesy pasta dish; omit it at your own peril!
- Using cold milk: Always add milk at room temperature for a smooth sauce.
Save It for Later
This Cheesy Mushroom & Zucchini Pasta is perfect for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to revive the creamy sauce.
Popular Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to add spinach, bell peppers, or even broccoli for added nutrition and flavor.
Is this dish suitable for vegans?
To make this dish vegan, substitute the ghee with olive oil, use plant-based milk, and replace the parmesan with a vegan cheese alternative or nutritional yeast.
What pasta works best for this recipe?
You can use any pasta you prefer! Penne, fusilli, or spaghetti all work wonderfully in this Cheesy Mushroom & Zucchini Pasta dish.
Can I freeze the leftovers?
While it’s best enjoyed fresh, you can freeze the pasta for up to a month. Just ensure it’s stored in an airtight container, and remember that the texture may change slightly upon reheating.
Desserts to Finish
See You at the Table
This Cheesy Mushroom & Zucchini Pasta is a perfect blend of flavors that is sure to satisfy your cravings while keeping your meal healthy and wholesome. With its creamy goodness and delightful vegetables, it’s a winner for any occasion. So, gather your ingredients, follow the steps, and get ready to enjoy a bowl of comfort. Happy cooking!
Cheesy Mushroom & Zucchini Pasta
Ingredients
Equipment
Method
- Start by peeling the zucchini and cutting off the ends. Slice the zucchini into thin rounds or half-moons, depending on your preference. Dice the button mushrooms and mince the garlic cloves. Set aside.
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the ghee over medium heat. Once melted, add the diced mushrooms and sauté for about 5 minutes until they start to brown. Then, add the sliced zucchini and minced garlic, cooking for another 3-4 minutes until the zucchini is tender.
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue to cook for about 5 minutes, or until the sauce thickens.
- Stir in the freshly grated parmesan cheese, kosher salt, black pepper, and crushed red pepper flakes. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the cheesy mushroom and zucchini sauce. If the mixture seems too thick, you can add a splash more chicken broth or milk to reach your desired consistency.
- Remove the skillet from heat and fold in the chopped flat-leaf parsley. Serve the Cheesy Mushroom & Zucchini Pasta hot, garnished with fresh basil if desired.
Notes
- Feel free to add other vegetables like spinach or bell peppers for added nutrition.
- This dish is perfect for meal prepping and can be stored in an airtight container for up to 3 days.
- For a vegan option, substitute ghee with olive oil and use plant-based milk and cheese.
