Zucchini Mushroom Tomato Pasta. This delicious, vegan and quick pasta dish is great for dinner or for those long days after work. It only takes 15-20 minutes or less to cook and 10 minutes to prepare.
My zucchini tomato mushroom pasta recipe is a light sauced pasta so don't expect a soup-load of sauce on your plate.
It's loaded with organic zucchini, cremini mushrooms, cherry tomatoes, white wine, fresh basil and lots of spaghettini pasta! The flavour is strong even though it's a light sauced pasta.
Other related recipes you may like!
Sneaky Veggie Tomato Pasta
Turkey Bolognese Pasta
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Basil Pesto Chicken Pasta
For this recipe
You will need the following ingredients for my zucchini tomato mushroom recipe:
- 1 pint organic cherry tomatoes halved
- 1 pint organic cremini mushrooms sliced
- 2 zucchinis diced
- 1 handful of fresh basil leaves roughly chopped
- 3 cloves of garlic minced
- ½ cup good quality white wine
- 3 tbsp organic extra virgin olive oil
- ¼ cup reserved hot pasta water
- 400-450 grams or 1 box of spaghettini
- Salt to taste
How to make this easy zucchini tomato pasta
- Prepare your ingredients as listed above.
- In a large pot filled with water, season with some salt. Boil your pasta according to package instructions (9 minutes, approximately). Don't forget to reserve ¼ cup hot pasta water. Drain pasta in a colander and set aside.
- Meanwhile in another large pan set on medium heat, add in olive oil and minced garlic. Cook until fragrant and then immediately add in tomatoes, mushrooms and zucchini. Fry until veggies are soft and mushrooms are browned, about 7 minutes. Pour in white wine and let this simmer out for 1 minute. Then pour in reserved pasta water.
- Throw in the chopped fresh basil leaves. Season with salt to taste. Remove the sauce off the heat. Pour in pasta and combine well. Serve immediately and enjoy!
About Barilla Pasta
For my zucchini pasta with tomato mushroom sauce, I'm using Barilla Spaghettini pasta. They're my favourite brand for pasta because it's delicious and it never fails me. They are also huge on sustainability and ensuring that their manufacturing and business practices are aimed to lower water, energy consumption and CO2 gas emissions.
To read more about that, click here. I'm also using Terra Delyssa organic extra virgin olive oil. I’ve been trying to support more sustainable companies like this. I hope more companies follow in this direction by making their manufacturing processes more efficient. It’s important for our environment and hopefully we as consumers can support companies who care about environmental initiatives.
Well I hope you give this delicious courgette mushroom tomato pasta a try! It always excites me when you guys make my recipes and I hope this is one you try
Disclaimer: I am not sponsored by any companies listed in this post. I just really enjoy their products.
Give it a try!
Well I hope you give my Zucchini Mushroom Tomato Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this tomato pasta with mushroom and zucchini, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for courgette mushroom tomato pasta, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Zucchini Mushroom Tomato Pasta (30-min. Recipe)
Ingredients
- 1 pint cherry tomato halved
- 1 pint cremini mushrooms sliced
- 2 zucchinis diced
- ½ cup fresh basil leaves roughly chopped
- 3 cloves garlic minced
- ½ cup white wine
- 3 tbsp extra virgin olive oil
- ¼ cup reserved hot pasta water
- 400-450 grams spaghettini
- Salt to taste
Instructions
- Prepare your ingredients as listed above.
- In a large pot filled with water, season with some salt. Boil your pasta according to package instructions (9 minutes, approximately). Don't forget to reserve ¼ cup hot pasta water. Drain pasta in a colander and set aside.
- Meanwhile in another large pan set on medium heat, add in olive oil and minced garlic. Cook until fragrant and then immediately add in tomatoes, mushrooms and zucchini. Fry until veggies are soft and mushrooms are browned, about 7 minutes. Pour in white wine and let this simmer out for 1 minute. Then pour in reserved pasta water.
- Throw in the chopped fresh basil leaves. Season with salt to taste. Remove the sauce off the heat. Pour in pasta and combine well. Serve immediately and enjoy!
Pasta is definitely a quick and easy weeknight dinner! Love that you kept this fresh and light with the veggies and white wine! Happy weekend Christie!
Thank you so much Leanne!! Love how quick and easy pasta dinners can be 🙂
This was absolutely delicious and so light in taste! I loved it.
Very tasty, simple and healthy! I loved it.
This recipe was so easy, fast and delicious! Thank you! I added some fresh spinach for an extra pop of colour and grated parmesan cheese.
Thank you so much for making my recipe Lois! Glad you enjoyed it with the spinach and grated parmesan! YUM!