If you're like me and you love pasta dishes, you must try this easy zucchini mushroom and leek pasta recipe! Loaded with veggies and flavor, tossed in a delicious light creamy sauce and finished with parmesan and fresh lemon. So good!
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Why You'll Love This Recipe
- It's simple yet super delicious. This vegetarian recipe doesn't require a ton of ingredients, and everything goes together beautifully.
- It's a nutritious pasta dish as it's filled with veggies like this chicken spaghetti. Even kids love it!
- This recipe is very easy to make and can be easily customized by switching up the veggies, the pasta shapes or even adding chicken. And it's ready to eat in about 30 minutes. It can be paired with a side salad and bread.
Key Ingredients And Variations
- All the veggies! A mix of zucchini, mushrooms and leeks. Make sure everything is well washed as mushrooms and leeks can be pretty dirty. You can easily switch up the veggies, use yellow squash, onion instead of leeks, bell peppers, cremini mushrooms, or other veggies you love.
- Garlic: brings a lot of flavor.
- Half and half, broth and Dijon mustard to make the creamy sauce. You can use chicken or vegetable broth.
- Fresh parmesan: a good quality parmesan is so flavorful, I always have a block in my fridge.
- Fresh lemon juice: this is the final touch of this recipe, the acid brings the dish together beautifully.
- Pasta: I like to use a short pasta for this recipe such as cavatappi, penne, rotini but you can use any shape you enjoy or have on hand.
How to make zucchini mushroom Leek pasta
- You'll need a large skillet with high side for this recipe.
- Wash and chop the veggies.
- Have a pot of salted water ready to cook the pasta.
Heat up olive oil, then add the zucchini, mushrooms and leek. Sauté until softened about 7-8 minutes.
Then add salt, pepper and garlic.
Pour the half and half, broth and Dijon. Mix well and cook until the sauce thickens.
Cook the pasta per package instruction. Before draining, reserve at least ¼ cup of pasta water.
Add the pasta water and parmesan, continue cooking for 3-4 minutes.
Finally add the pasta, stir well. Serve, top with extra parmesan and fresh parsley. Enjoy!
Pasta, Pasta
If you love pasta check these out!
Tips
- Try to chop the zucchini and mushrooms close in size so they cook evenly.
- Don't skimp on salt and pepper, and add other spices you enjoy if you'd like.
- I highly recommend adding a splash of pasta water to the sauce which is starchy and is great for the sauce consistency.
- Make sure the skillet you use is large enough so the vegetables can sauté well.
- Use fresh parmesan or shredded gruyère or mozzarella to finish the dish.
- Fresh lemon will taste better then bottled lemon.
- Finish your recipe with chopped fresh herbs like parsley or basil to elevate it.
Frequently Asked questions
Place leftovers in an airtight container refrigerated for up to 4 days. This recipe reheats well, making is suitable for meal-prepping. But I don't recommend freezing leftovers, as the veggies could get mushy.
Absolutely! I chose a short pasta shape (cavatappi) but anything you like or have on hand would work. Use gluten-free pasta if needed.
100%, you can add grilled, leftover or rotisserie chicken. Steak and pork loin would work well too. Or tofu if you want to keep this dish vegetarian.
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Zucchini Mushroom Pasta
Equipment
- wooden spoon
- pot
Ingredients
- 1 pound pasta of choice
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 1 zucchini chopped
- 1 medium leek chopped, white part only
- 4-5 cloves garlic minced
- ½ cup broth chicken or vegetable
- ⅔ cup half and half
- ½ tablespoon Dijon mustard
- ¼ cup reserved pasta water
- ¼ cup freshly grated parmesan
- 2 ½ tablespoons fresh lemon juice about 1 medium lemon
- salt to taste
- black pepper to taste
- fresh parsley chopped, optional
Instructions
- Prepare a pot of salted water to cook the pasta.
- In a large skillet heat up olive oil on high heat. Then reduce heat and add the sliced mushrooms, chopped leeks and chopped zucchini. Sauté for 7-8 minutes, stirring often until softened.
- Add minced garlic, salt and pepper, continue cooking for 1-2 minutes.
- Then add the broth, half and half, Dijon mustard, a sprinkle of salt and pepper. Stir everything and bring to a low-boil. Then cook until sauce had thickened, about 8-9 minutes.
- Follow pasta instruction on package, drain pasta once al dente and set aside. Make sure to reserve at least ¼ cup of pasta water.
- Add the reserved pasta water and parmesan and continue cooking for 3-4 minutes.
- Add the pasta and the lemon juice to the skillet , stir everything well. Adjust salt and pepper. Portion pasta in plates or bowls, sprinkle with fresh chopped parsley and more parmesan, serve and enjoy!
Notes
- Try to cut the zucchini and mushrooms about the same size so they cook evenly.
- If you can't find leeks, you can replace them with onion.
Nutrition
About Priscilla Lawrence, Certified Nutritionist
Hi there, I'm Priscilla Lawrence, a certified nutritionist, recipe developer, food photographer & mom of two. I was born and raised in Paris, France, but have been living in San Diego, California...
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