This mushroom zucchini pasta with pistachios is chopped finely and is finished with Parmesan cheese, lemon, and parsley.
This pasta with mushrooms and zucchini has less of a sauce and more like a glossy glaze of oil. If you want more sauce then add more pasta water, oil, butter, and / or cream or even vegetable broth.
Choose the perfect pasta that hold ingredients with every bite. Some pasta types are Calamarata (pictured), Orecchiette, Penne, Ziti, shells, or even regular spaghetti.
Mushroom Zucchini Pistachio Pasta Variations
This mushroom zucchini pistachio pasta can have several variations. Try:
- Any kind of pasta but my favorites are fun pastas that hold smaller diced ingredients. The pasta in the pictures and video is called calamarata pasta.
- Add favorite herbs. Try fresh or dried sage, basil, rosemary, thyme, tarragon, or an Italian blend seasoning.
- Make it spicy. Add crushed red chili flakes, a hot pepper, or cayenne pepper
There is no cream in this mushroom zucchini pasta recipe but feel free to add a little bit if going for more richness and creaminess.
Ways to Make Zucchini Mushroom Pasta Easier
This pasta has a bit of fine chopping.
One way to cut down on knife time is to chunk the mushrooms and zucchini and then LIGHTLY pulse in the food processor instead of dicing.
Use pre-shredded Parmesan cheese to make this recipe come together faster and easier.
Skip the garnish and / or use dried Italian seasonings or parsley instead.
Serve mushroom zucchini pistachio pasta with a light fennel salad to round out your meal.
PrintMushroom Zucchini Pistachio Pasta with Parmesan and Lemon
This mushroom zucchini pasta with pistachios is chopped finely and is finished with lemon, Parmesan cheese, and parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- ¼ cup olive oil, divided
- 1 cup onion, diced
- 1 pound cremini or button mushrooms, chopped finely
- 2 medium zucchini, chopped finely
- 1 tablespoon garlic, minced
- ⅓ cup pistachios, chopped
- ¾ teaspoon salt
- pinch black or white pepper
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, shredded
- ½ cup pasta water
- 16 oz pasta, cooked
- ¼ cup parsley, finely chopped
Instructions
- Bring a 12" pan to medium high heat and add 2 tablespoon olive oil. When hot, add onion, mushrooms, zucchini, and ½ teaspoon salt.
- Cook 5-7 minutes or until all liquid has evaporated in the pan.
- Make a divet in the pan and add a little olive oil and garlic. Cook 1-2 minutes or until fragrant.
- Add pistachios and stir it all together.
- Add pasta, pasta water, 2 tablespoon olive oil, black pepper, remaining salt, and ½ cup Parmesan cheese.
- Add salt and lemon juice to taste and plate.
- Garnish with remaining Parmesan cheese, parsley, lemon zest. Happy eating! Beckie
Notes
- This pasta has less of a sauce and more like a glossy glaze of oil. If you want more sauce then add more pasta water, oil, butter, and / or cream.
Things In My Kitchen:
- pastry scraper - One of my favorite kitchen things for picking up food from the cutting board & transferring to bowls or pans.
- cutting board - 18 x 14 x .75 is my board. Sustainably harvested, easy on knives, got the juice grooves, and pretty.
- 12" nonstick skillet - 12" with a lid, oven safe to 400F, PFOA free. Perfect for seafood and delicate meats.
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Serving Suggestion
Serve this Mushroom Zucchini Pistachio Pasta recipe with complementary dishes like these to round out your dinner:
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