Courgette and Mushroom Pasta Recipe
Here’s a tasty Courgette and Mushroom Pasta recipe that’s quick, healthy, and perfect for a weeknight meal. With tender courgettes, earthy mushrooms, and a light sauce, this pasta dish is simple yet packed with flavor. Whether you’re looking for a vegetarian option or just want to add more veggies to your dinner rotation, this Courgette and Mushroom Pasta is sure to hit the spot.
Courgette and Mushroom Pasta Ingredients:
- 200g pasta (your choice: spaghetti, penne, etc.)
- 1 courgette (zucchini), sliced
- 200g mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 cup vegetable broth or pasta water
- 1/4 cup grated Parmesan (optional for non-vegan)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Lemon zest (optional, for extra freshness)
Courgette and Mushroom Pasta Instructions:
- Cook the pasta: Boil the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté the veggies: Heat olive oil in a large pan over medium heat. Add the onions and garlic, cooking for 2-3 minutes until softened and fragrant.
- Add courgettes and mushrooms: Toss in the sliced courgette and mushrooms. Cook for about 5-7 minutes, stirring occasionally until the veggies are tender and golden brown. Season with salt and pepper.
- Deglaze: Pour in the vegetable broth or pasta water and stir to scrape up any bits stuck to the pan. Let it simmer for 2 minutes to reduce slightly.
- Combine: Add the cooked pasta to the pan with the veggies. Toss everything together so the pasta is well-coated. If the sauce seems dry, add more pasta water.
- Finish and serve: Stir in the grated Parmesan if using, and adjust seasoning if needed. Garnish with fresh basil or parsley and some lemon zest for a fresh twist.
