Zucchini Mushroom Pasta: A Simple and Satisfying Weeknight Dinner

This Zucchini Mushroom Pasta is the kind of quick and comforting dish I love making when time is short, but I still want something warm, flavorful, and filling. With tender pasta, sautéed vegetables, and the bright, herby punch of pesto, it’s a 20-minute recipe that feels gourmet with barely any effort. Whether I serve it as a light main or pair it with a salad, this dish is always a win.

Why You’ll Love This Recipe

I love this pasta because it’s fast, easy, and made with ingredients I usually already have in the kitchen. It’s vegetarian, full of fresh veggies, and comes together in just one pan and one pot. The pesto gives it a rich, herbaceous flavor, while the zucchini and mushrooms keep it light and wholesome. It’s also super adaptable—I can switch up the pasta or veggies based on what I’ve got on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 7 oz tagliatelle pasta

• 2 medium zucchini, sliced

• 1 cup baby bella mushrooms, sliced

• 1/2 onion, sliced

• 4 tbsp pesto

• 1/4 cup parsley, chopped

• 1 tbsp olive oil

• 1 tsp red pepper flakes

• 1 tbsp salt (for the pasta water)

• 1 tsp black pepper

• Parmesan cheese (optional, for garnish)

• 2 garlic cloves

directions

1. I bring a medium pot of water to a boil, add a tablespoon of salt, and cook the tagliatelle according to package instructions or until al dente.

2. While the pasta cooks, I heat olive oil in a skillet over medium heat. I sauté the garlic and onions for about a minute.

3. I add the mushrooms and zucchini, stirring occasionally and letting them cook for about 3 minutes until tender and slightly golden.

4. I sprinkle in the red pepper flakes, black pepper, and a small pinch of salt. Then I stir in the pesto and chopped parsley.

5. Once the pasta is done, I use tongs to transfer it directly from the pot into the skillet with the sauce.

6. I toss everything together until the pasta is well coated. If it looks a little dry, I add a few tablespoons of reserved pasta water to loosen it up.

7. I serve it hot, garnished with grated parmesan cheese if I want that extra savory kick.

Servings and timing

This recipe makes 2 servings and is perfect for a quick lunch or dinner. It takes just 5 minutes to prep and 15 minutes to cook, making the total time only 20 minutes from start to finish.

Variations

• I sometimes use spaghetti or linguine instead of tagliatelle—they work just as well.

• For a more filling version, I add cooked chicken or white beans to the skillet.

• If I want a dairy-free option, I skip the parmesan or use a vegan version.

• I swap in other vegetables like spinach, cherry tomatoes, or bell peppers depending on what’s in my fridge.

• For a lemony twist, I add a splash of lemon juice and zest right before serving.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low heat with a splash of water or olive oil to bring back the moisture. It also microwaves well—just cover and heat in short bursts, stirring in between.

FAQs

Can I make this ahead of time?

Yes, but I like to keep the pasta and veggies separate if I’m making it in advance. That way, I can reheat everything and toss it together fresh before serving.

What kind of pesto works best?

I usually go with classic basil pesto, but sun-dried tomato or arugula pesto also adds a nice twist. Homemade or store-bought both work.

Do I need to peel the zucchini?

No, I don’t peel it. The skin is tender and adds color and texture to the dish. Just make sure to wash it well before slicing.

How do I prevent the pasta from drying out?

Adding a bit of the reserved pasta water or some vegetable broth helps keep it moist and creamy without adding extra oil.

Is this recipe vegan?

As long as I use a dairy-free pesto and skip the cheese, yes—it’s easily vegan-friendly.

Conclusion

Zucchini Mushroom Pasta is one of those simple, delicious recipes I turn to when I want a fast, flavorful meal that doesn’t feel like a compromise. It’s light yet satisfying, packed with fresh ingredients, and easy to make my own with whatever I have on hand. Whether I’m cooking for one or feeding a friend, this dish always hits the spot.