If you want a quick, filling lunch, these creamy penne with tender zucchini and browned mushrooms are an easy choice. It takes only 15 minutes, and a cream sauce with a little Parmesan makes a great dinner with no fuss.
At a Glance
- Prep time: 5 min
- Cooking time: 10 min
- Total time: 15 min
- Servings: 2
- Difficulty: Easy
- Best for: a quick lunch or dinner
- Make ahead: no, best fresh
- Storage: refrigerator, up to 2 days
- Serving tip: topped with freshly grated Parmesan
- Main ingredients: pasta, zucchini and mushrooms
Ingredients
- 5 1/2 oz (160 g) penne
- 9 oz (250 g) white button mushrooms
- 1 medium zucchini
- 1 onion
- 2/3 cup (150 ml) heavy cream
- 3 1/2 tablespoons (50 ml) water
- 2 tablespoons vegetable oil
- 3 tablespoons (15 g) freshly grated Parmesan
- Salt
- Ground black pepper
Instructions
- Add salt to a pot of boiling water and cook 5 1/2 oz (160 g) of penne until al dente.
- Clean the mushrooms and slice them fairly thin.
- Cut the zucchini in half lengthwise and dice it into small, evenly sized pieces.
- Put the sliced mushrooms in a hot skillet, drizzle with vegetable oil and sear over high heat until golden and no liquid is left.
- Add the diced zucchini to the mushrooms, stir and cook for a short while.
- Finely chop the onion and add it to the vegetables in the skillet.
- Season with salt and ground black pepper and stir until the onion and vegetables soften.
- Add 2/3 cup (150 ml) of cream and 3 1/2 tablespoons (50 ml) of water. Season lightly again, stir and let it simmer briefly over low heat until you have a creamy sauce.
- Drain the pasta, add it straight to the skillet with the sauce and toss well to coat.
- Serve on plates and sprinkle with grated Parmesan before serving.
Video Recipe
Tips & Storage
- Always sauté mushrooms over high heat in oil. They get a nice color and do not steam in their own juices.
- Cut the zucchini into really small pieces so it softens quickly and keeps a delicate texture.
- Adding a little water to the cream sauce keeps it creamy but not too heavy.
- Add the Parmesan right on the plate; it brings out the flavor of the whole dish.
Frequently Asked Questions (FAQ)
- How long do these creamy zucchini and mushroom pasta keep in the fridge? The pasta is best fresh, but it keeps for 1–2 days in an airtight container in the refrigerator.
- What can I use instead of Parmesan in this creamy pasta? Another hard cheese such as Grana Padano, or nutritional yeast for a vegan version.
- Why is my pasta watery? Make sure the excess liquid from the zucchini and mushrooms has cooked off before you add the cream and pasta.
- Can I add other vegetables? Yes. Broccoli, peas or spinach work well; add them near the end of cooking.
The recipe is based on a version by KAZAN, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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