Pasta with Zucchini and Mushrooms

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Pasta with Zucchini and Mushrooms is a fun way to have an easy 30 minute dinner with lots of veggies. Just make our rich and flavorful cashew sauce in a blender, boil some pasta, and cook your vegetables in a large skillet. Combine everything and then you have the perfect meal for the whole family to enjoy anytime!

Hey Internet, we made another great pasta recipe. Pasta is our go-to when we want flavor, filling, and easy. 

We've made some amazing noodle dishes since starting Zardyplants almost 5 years ago. Our top dish is a pasta dish; our 15 Minute Vegan Garlic Noodles has over 100 thousand shares because you guys liked it so much! Our Lemon Tahini Broccolini Pasta is another great dish that you all really liked. This Vegan Sun-dried Tomato Pasta is getting really popular too. With those tomatoes and the fact that it's a one-pot recipe, it's not hard to see way.

This time we've made a mushroom zucchini pasta recipe. With fresh zucchini still available and some packs of hearty mushrooms that we needed to eat up, we wanted to see if we could combine the two into something special. 

To bring these two fresh ingredients together, we needed a creamy sauce for this dish. Cashews are a great way to to create a cream sauce that will compliment the earthy flavor of our ingredients while providing a lightly sweet richness. Combined with fresh garlic and shallots, we made a creamy mushroom zucchini pasta that has so much flavor and makes for a great weeknight dinner that also works for dinner parties.

Why You'll Love This Creamy Zucchini Mushroom Pasta

• Fresh Veg: With zucchini slices, shallots, and mushrooms, this is a simple dish that lets you sneak in those healthy ingredients, especially when they're coated in the delicious yet simple sauce.
• Long Noodles: Try a nice fettuccine or pappardelle; you'll have fun twirling your fork to get each bite.
• Easy-to-Make: Don't be daunted by the equipment list! Most of these things can be done at the same time and are not hard to take care of.

Ingredients

Pick up these simple ingredients the next time you're at a grocery store. See the recipe card at the bottom of this post for full ingredients, instructions, and accurate nutritional information (to the best of my ability; please consult your physician or healthcare professional if you have specific dietary needs). I give substitutions for the ingredients in the section below this one, so most people can still make this recipe!

For the Sauce

• 1 Cup Raw Cashews: If you do not have a high-powered blender like a Vitamix , you will need to soak your raw cashews in just-boiled (or very hot water) for at least 20 minutes, or up to an hour. This will make your sauce much silkier. We personally don't bother because we have the Vitamix, and it doesn't seem to matter that we haven't soaked them.
• 0.75 - 1 Cup Water
• 2 Tablespoons Nutritional Yeast
• 3 Tablespoons Lemon Juice
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon of Salt
• 1 Teaspoon Fresh Ground Black Pepper

For the Pasta

• 2 Zucchinis, Sliced into Half Moon Shapes: Yellow squash will also work well.
• 1 Pound Brown Mushrooms, Sliced: Also know as cremini mushrooms or baby bellas, these mushrooms are common in grocery stores across the United States. You should have no problem finding these. 
• 1 Shallot, Sliced
• 3 Cloves of Garlic, Minced: This is about a tablespoon when packed down.
• 2 Tablespoons Soy Milk
• 2 Tablespoons Olive Oil
• 1 Pound Pasta of Choice: We used this lovely fettuccine in ours. Use whole wheat pasta or a legume pasta if you prefer.

Substitutions

• Raw Cashews: Sunflower seeds make for a great substitution for the cashews that's nut-free. We've got an amazing post on how to make sunflower cream that can help you use them to their full potential. Just make sure to use the raw version of them for the best results.
• Mushrooms: Chestnut mushrooms, white button mushrooms or Portobello mushrooms are great replacements for this recipe. You could also try shiitake mushrooms instead if you like chewier, earthy mushrooms.
• Salt: If you want a more unique flavor to your pasta dish, try using yellow or white miso paste instead in your sauce. It's got a great umami flavor that can elevate a dish and, if used right, you can reduce the sodium in your dish. Try a 0.5-1 Tablespoon if you end up using it.
• Olive Oil: Any oil with a neutral flavor and a medium to high smoke point can work great as a replacement for the olive oil. Grapeseed oil is our go-to. You can cook with water or broth if you prefer, but keep your pan at medium heat so your veggies don't burn.
• Soy Milk: Almond milk, oat milk and cashew milk are all good 1-to-1 subs for the soy milk. If you want a richer dish, consider using coconut milk or vegan heavy cream instead.
• Toppings: We didn't feel the need to top this delicious vegan zucchini pasta with anything, but you can add a little grated vegan parmesan cheese, a pinch of red pepper flakes, a bit of our vegan goat cheese, or fresh herbs if you like.

How to Make Pasta with Zucchini and Mushrooms

1. Boil Water: Fill a pot of water and set it to a boil on your stove.
2. Chop the Vegetables: Slice your zucchini, mushrooms, and shallots and press or mince your garlic cloves.
3. Add Your Pasta: By now, your water will likely come to a boil. Once it has, add your uncooked pasta and make sure to stir it occasionally. Cook until the pasta is al dente (lightly chewy). When it is ready, make sure to strain the pasta over a measuring cup so you can reserve the pasta water if you need to adjust the sauce with it.
4. Sauté Your Veggies: In a large pot or skillet, add the oil and coat the bottom of the pan and heat to medium-high heat. Cook the sliced vegetables and garlic until they are lightly golden brown.
5. Make Your Sauce: Add the ingredients from the sauce section to a high-speed blender. Blend on high for 30 seconds or until smooth. See Note 1 or the FAQ If you have any issues with the thickness of the sauce.
6. Add the Sauce and Pasta: Once all three are done, add the drained pasta and sauce to your veggie pan/pot and mix everything together. Heat for 1 to 2 minutes or until the combined dish is hot.
7. Serve: Add to your favorite dish and then consider topping with fresh thyme or fresh basil. And serve with vegan garlic bread for extra deliciousness.

Storage Instructions

Let leftover pasta cool for a couple of minutes, about 15 to 20. Store in an airtight container and place in a refrigerator. This zucchini mushroom pasta recipe should be good in there for about 3 days.

Frequently Asked Questions

More Great Pasta Recipes

• Green Pea Pasta
• Miso Mushroom Pasta
• Vegan Sun-Dried Tomato Pasta
• Fancy Vegan Lemon Tahini Broccolini Pasta
• Garlic Scape Pasta
• 15 Minute Vegan Garlic Noodles
• Vegan Puttanesca Pasta
• Savory Coconut Pasta

If you're looking for more vegan zucchini recipes, try our Creamy Zucchini Risotto, Vegan Stuffed Zucchini, Vegan Zucchini Soup, or Vegan Savory Muffins.

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