If you love pasta, try this easy zucchini, mushroom and leek pasta. It’s packed with vegetables and bright flavors, finished in a light creamy sauce with freshly grated Parmesan and a squeeze of lemon.
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Why you’ll love this recipe
- Simple and flavorful. A vegetarian pasta that uses a short ingredient list while delivering big flavor.
- Full of vegetables. Zucchini, mushrooms and leeks make this a nutritious, veggie-forward meal even picky eaters tend to enjoy.
- Quick and adaptable. Ready in about 30 minutes and easy to customize—swap vegetables, change the pasta shape, or add cooked chicken or tofu.
Key ingredients and variations
- Vegetables: zucchini, mushrooms and leeks. Rinse leeks and mushrooms well. You can substitute yellow squash, onion, bell pepper or other vegetables you prefer.
- Garlic: adds depth and aroma.
- Half-and-half, broth and Dijon mustard: create a light, creamy sauce. Use chicken or vegetable broth.
- Fresh Parmesan: freshly grated Parmesan brings savory richness.
- Fresh lemon juice: a bright finish that balances the cream.
- Pasta: short shapes like cavatappi, penne or rotini work well, but use any pasta you like.
How to make zucchini, mushroom and leek pasta
- Use a large skillet with a high side for sautéing and finishing the sauce.
- Wash and chop the vegetables so pieces are similar in size for even cooking.
- Bring a pot of salted water to a boil for the pasta.
Heat olive oil in the skillet. Add zucchini, mushrooms and leeks and sauté until softened, about 7–8 minutes.
Add salt, pepper and garlic, and cook another 1–2 minutes until fragrant.
Pour in the broth, half-and-half and Dijon mustard. Stir, bring to a low boil, then simmer until the sauce thickens, about 8–9 minutes.
Cook the pasta according to package directions until al dente. Reserve at least 1/4 cup of the starchy pasta water before draining.
Stir in reserved pasta water and the grated Parmesan, cooking a few minutes until the sauce is silky.
Add the drained pasta and fresh lemon juice to the skillet, toss to combine. Adjust seasoning, plate and finish with extra Parmesan and chopped parsley. Serve immediately.
Pasta, pasta
If you’re a pasta fan, there are more recipes to explore.
-
Chicken and Leek Pasta with Pancetta
-
Veggie-Loaded Ground Chicken Spaghetti
-
Soupe Au Pistou (French Vegetable Soup)
-
Chicken, Asparagus and Boursin Orzo
Tips
- Cut zucchini and mushrooms to similar sizes so they cook evenly.
- Season generously with salt and pepper; add other spices if you like.
- Reserve and add a splash of pasta water to the sauce to adjust consistency—the starch helps bind the sauce.
- Use a large enough skillet so the vegetables can sauté rather than steam.
- Finish with fresh Parmesan, or substitute shredded Gruyère or mozzarella for a different finish.
- Fresh lemon juice is preferable to bottled for brighter flavor.
- Add chopped fresh herbs like parsley or basil just before serving to elevate the dish.
Frequently asked questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. The dish reheats well, though freezing is not recommended because the vegetables can become mushy.
Yes. Short pasta shapes work nicely, but any pasta you prefer or have on hand will be fine. Use gluten-free pasta if needed.
Absolutely. Add grilled, roasted or rotisserie chicken, or cooked pork or steak. For a vegetarian protein option, try pan-fried or baked tofu.
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Zucchini Mushroom Pasta
Priscilla Lawrence
Equipment
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large skillet
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wooden spoon
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pot
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colander
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
- 1/2 cup broth (chicken or vegetable)
- 2/3 cup half-and-half
- 1/2 tablespoon Dijon mustard
- 1/4 cup reserved pasta water
- 1/4 cup freshly grated Parmesan
- 2 1/2 tablespoons fresh lemon juice (about 1 lemon)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
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Prepare a pot of salted water and bring to a boil for the pasta.
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Heat olive oil in a large skillet over high heat, reduce slightly, then add sliced mushrooms, chopped leeks and zucchini. Sauté 7–8 minutes, stirring often, until softened.
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Add minced garlic, salt and pepper and cook 1–2 minutes more until fragrant.
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Stir in broth, half-and-half and Dijon mustard, season lightly. Bring to a low boil then simmer until the sauce thickens, about 8–9 minutes.
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Cook pasta according to package directions until al dente. Reserve at least 1/4 cup pasta water, then drain.
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Add reserved pasta water and Parmesan to the sauce and cook 3–4 minutes until silky.
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Add pasta and lemon juice to the skillet. Toss to combine, adjust salt and pepper, portion onto plates and top with chopped parsley and extra Parmesan. Serve and enjoy!
Notes
- Try to cut zucchini and mushrooms to similar sizes for even cooking.
- If you don’t have leeks, substitute a yellow or white onion.
*Nutritional values are approximate and will vary based on exact ingredients and portion sizes.
Nutrition
About Priscilla Lawrence
Priscilla Lawrence shares approachable, nutrient-rich recipes that are neither restrictive nor complicated. Based in California and born in France, she is a mom of two, a former certified nutritionist, recipe developer, and food photographer.