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Courgette and Mushroom Pasta

Courgette and Mushroom Pasta

Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Courgette and Mushroom Pasta is not just a recipe—it's a journey through the vibrant flavors of Italian cuisine that will make your taste buds dance with joy! Imagine tender vegetables, perfectly cooked pasta, and a hint of garlic creating a symphony of flavors that's both simple to prepare and incredibly delicious. Whether you're a busy home cook or a passionate food lover, this recipe promises to elevate your meal game in just 30 minutes!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. Pasta
  2. Courgettes (zucchini)
  3. Mushrooms
  4. Olive oil
  5. Garlic
  6. Parmesan cheese
  7. Salt
  8. Pepper

Instructions

  1. Begin by gathering all your ingredients: pasta, courgettes (zucchini), mushrooms, olive oil, garlic, Parmesan cheese, salt, and pepper.
  2. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
  3. While the water is heating up, prepare the vegetables. Rinse the courgettes and mushrooms under cold water. Slice the courgettes into thin rounds and chop the mushrooms into bite-sized pieces.
  4. Once the water is boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
  5. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic (2-3 cloves, depending on your preference) and sauté for about 1 minute until fragrant, being careful not to burn it.
  6. Add the sliced courgettes to the skillet and cook for about 3-4 minutes, stirring occasionally, until they start to soften.
  7. Next, add the chopped mushrooms to the skillet. Season with salt and pepper to taste, and continue to cook for another 5-7 minutes, or until the mushrooms are tender and the courgettes are cooked through.
  8. Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander.
  9. Transfer the drained pasta to the skillet with the sautéed vegetables. Toss everything together, adding a splash of the reserved pasta water to help combine the ingredients and create a light sauce.
  10. Grate fresh Parmesan cheese over the pasta, mixing it in until melted and creamy. Adjust seasoning with more salt and pepper if needed.
  11. Serve the courgette and mushroom pasta hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired. Enjoy your Italian-inspired meal!

Tips

  1. Choose fresh, firm vegetables for the best flavor and texture. Look for bright green courgettes and firm, unblemished mushrooms.
  2. Don't overcook the vegetables! The key is to keep them tender-crisp to maintain their natural flavors and nutritional value.
  3. Reserve some pasta water before draining. The starchy water helps create a silky sauce and helps ingredients stick together.
  4. Use freshly grated Parmesan cheese for maximum flavor. Pre-grated cheese often lacks the depth of flavor of fresh cheese.
  5. For extra flavor, consider adding a pinch of red pepper flakes or some fresh herbs like basil or parsley before serving.
  6. If you want to make this dish more substantial, you can add grilled chicken or shrimp for additional protein.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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