Pasta with zucchini, mushrooms, and pine nuts

How to make pasta with zucchini, mushrooms, and pine nuts

Vegetable-based pasta dishes are our go-to for healthy weeknight dinners. I’ll usually just cook whatever vegetables we have on hand. Last week it was mushrooms and zucchini which seemed a perfect September combo as it makes use of the end-of-summer vegetable and the more autumnal funghi.

I used chiodini mushrooms as that’s what I had in my fridge but many varieties would work, including the classic button mushroom found in most grocery stores.

I bet this would also be tasty if you swapped out the pine nuts for hazelnuts.

Pasta with zucchini, mushrooms, and pine nuts

  • 2 small zucchini cut into rounds at an angle
  • About 1 cup of mushrooms, sliced or cubed
  • About 2 tablespoons of pine nuts
  • A pinch of red pepper flakes
  • 1 clove of garlic, crushed
  • 2-3 oil-packed anchovy fillets
  • 250 grams pasta. I used linguine but most shapes will work.
  • Coarse salt for the pasta water
  • Olive oil
  • 1 or 2 handfuls of Parmesan cheese, grated
  1. Cook the crushed clove of garlic, red pepper flakes, and anchovy fillets in some olive oil until the garlic is golden and the anchovy fillets dissolve.
  2. Add the zucchini and cook it long and slow until it gets mushy and falls apart. Add water when it starts to stick and continue to add water as it sticks to cook it longer and slower.
  3. Meanwhile, cook the mushrooms without oil in another pan until they release their juices. Stir to keep them from sticking.
  4. Add the mushrooms to the zucchini and continue to cook long and slow. Add water if needed.
  5. Lightly toast the pine nuts in a pan without oil. Toss to keep the toasting even.
  6. Cook the pasta al dente. While the pasta is cooking add some of the starchy pasta water to the zucchini and mushrooms as they continue to cook long and slow to help thicken the sauce.
  7. Drain the pasta and save some of the pasta water, and add the pasta to the zucchini and mushrooms.
  8. Add the parmesan cheese and cook over medium-high heat for about 30 seconds while tossing. Add more pasta water if needed.
  9. Add the pine nuts and toss some more.
  10. Plate and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *