Zucchini mushroom pasta is a quick healthy vegetarian dinner that satisfies the craving you get for pasta without all the carbs. A perfect meat free meal!
Cooking this zucchini mushroom pasta dish is a delight.
It will absolutely fill your kitchen with the rich aroma of mushrooms cooking.
This is a creamy tasting dish without the use of pasta. But one that you'll think still has pasta in it!
It may even temp you into singing several verses of "O Sole Mio"!
I don't know about you but I do love my pasta!
The thing is though, as much as I could eat pasta every single night that wouldn't be good for me.
Why?
Well you see pasta has a tendency to sit in our stomachs longer because it requires more time to digest.
Although pasta makes a really quick easy meal, if you go to bed straight after eating it, it means it's still in your stomach.
Pasta is pure carbohydrates and could affect your glycaemic index making it difficult to sleep.
Also, as you're not burning off the carbs its also more likely it'll turn into fat.
But here, I have the solution for you! Remove the carbohydrates you would normally get from pasta by substituting them with veggies with this tasty zucchini mushroom pasta supper.
You won't notice any difference. This zucchini mushroom pasta has all the taste and satisfaction that a dish of pasta provides you with, it's just so much healthier!
Zucchini Mushroom Pasta v Courgette Mushroom Pasta
Bare with me here folks, I'm trying out a little experiment!
If you remember, last time I spiralized zucchini/courgettes in the spiralized courgette spaghetti with chickpeas recipe, I used "courgettes" in the recipe title instead of "zucchini".
This time, in this zucchini mushroom pasta recipe, I’m obviously calling them zucchini!
Now, all in all, as we know they’re both the same thing. But, here in the UK and here we call them courgettes, and a lot of Neil's Healthy Meals recipe fans are from the U.S.
In the U.S, courgettes are called zucchini, so I want to see if this recipe gets more clicks because I've got "zucchini" in the title. 🙂
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Other Zucchini Spiralizer Recipes You Might Also Like
- Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe. It’s perfect for beginners to get to grips with how to make courgette spaghetti. You’ll soon be using that spiralizer like professional in no time at all!
- This zucchini pasta cashew stir fry recipe is a quick, healthy and delicious meal. It’s vegetarian, gluten free and ideal for those on a low calorie diet!
- Spiralized courgette spaghetti with chickpeas is not only a low carb, low fat and healthy recipe but it’s really easy to make too.
Zucchini Mushroom Pasta Recipe
Enjoy this zucchini mushroom pasta or courgette mushroom pasta!
Your tastebuds will think you’re eating carb-laden pasta but your waistline knows you’re eating heart-healthy veggies!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Zucchini Mushroom Pasta Recipe
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Equipment
Ingredients
- 2 zucchini / courgettes about 250g total
- 2 tablespoon olive oil
- 1 small onion sliced
- 250 g dark chestnut mushrooms sliced
- 50 ml dry white wine
- 1 tablespoon 0% fat natural yogurt
- 80 g cooked sweetcorn
- 1 tablespoon freshly grated parmesan
- 1 tablespoon freshly chopped parsley
Instructions
- Spiralize the zucchini / courgettes and lay aside
- Gently heat the oil in a pan and sauté the onion for 2 to 3 minutes until soft
- Turn up the heat, add the sliced mushrooms and cook, stirring for about 5 minutes until the mushrooms have softened and released their juices
- Remove the mushrooms from the pan with a slotted spoon and set aside leaving the juices in the pan
- Return the pan to the heat, add the white wine, let it bubble for a few seconds to reduce and then stir in the yogurt until combined
- Add the spiralized zucchini / courgettes, the cooked sweetcorn and also add back the cooked mushrooms combining everything well into the sauce
- Serve the zucchini mushroom pasta divided between two plates topped with the parmesan and parsley.
Mary
Zoodles/ zucchini noodles are my new favorite. They really help me with my pasta cravings just like you mentioned in your post. And who doesn't love sauteed mushrooms? I know I do 🙂
neil@neilshealthymeals.com
Hey Mary, thanks for your comment. 🙂
I'm glad these are a favourite of yours too. Isn't the smell of those mushrooms when they are being sauteed just absolutely amazing? 😀
Susie @ Suzlyfe
You know that I love my zoodles! Adding this to the list!
neil@neilshealthymeals.com
Thanking you Suz 🙂
Glad you approve!
Zoodles are AMAZING!
Dannii @ Hungry Healthy Happy
We are big fans of pasta in our house too, but try not to eat it too often. We usually do half pasta and half courgette noodles to keep it balanced.
neil@neilshealthymeals.com
Pasta is just such an easy thing to reach for and to cook, especially after a long day at work!
That's why I tried to show here that you could do this amazing spiralised recipe instead, it's just as easy and as satisfying but keeps those carbs at bay!
Rebecca @ Strength and Sunshine
Even though pasta was my life growing up, and I finally found some that work for me now, I just don't have the love for it or eat it very often at all anymore :/ Kinda sad. I also can't even tell you the last time I made zucchini noodles :/ hm....
neil@neilshealthymeals.com
I'm glad that you've found some other pastas that work for you Rebecca. That's a shame that you have kind of lost your love for it though, but understandable.
I think you'd love these though. I'm actually getting to prefer these zucchini noodles over pasta. Slowly! I don't think they'll ever replace pasta fully though.
rachel @ athletic avocado
I love noodles! Love that you combined them with mushrooms, that sounds delicious! Pinning for later 🙂
neil@neilshealthymeals.com
Awesome! 😀
Thanks so much Rachel, I'm really glad you like this! Honestly the combination of the mushrooms and sweetcorn here tastes amazing!
Marta
Hi Neil! Thank you for this delicious recipe! I have prepared a big batch of this pasta and packed it for lunch for the next day at work; it was delicious even cold. I have never thought of using yogurt to make the cream, but now I will use it many of my recipes. 😀
Neil
Glad you enjoyed this recipe Marta and that you made enough for lunch the next day too! 🙂