Mushroom Zucchini Pasta
An easy mushroom zucchini pasta that relies on everyday ingredients like butter, garlic, and soy sauce. It is a straightforward, reliable recipe for turning simple fresh ingredients into a fast and satisfying dinner.
Equipment
- large skillet or frying pan
- medium to large pot
- spatula or tongs
- grater
- measuring cups and spoons
- knife and cutting board
Ingredients
- 200g dried pasta spaghetti, bucatini, or linguine
- 150g shiitake mushrooms stems removed and caps sliced
- 1 medium zucchini sliced thinly or halved lengthwise and sliced into thin half-moons
- 3 cloves garlic thinly sliced
- 2 tbsp butter
- 2 tbsp light soy sauce
- lemon juice
- grated parm
- salt
Instructions
- Prep the ingredients. Wipe the shiitake caps clean with a damp towel, trim off the tough stems, and thinly slice the caps. Slice the zucchini into thin rounds or quarter-moons (or grate it if you prefer a softer texture), and thinly slice or mince your garlic.
- Boil the pasta. Bring a large pot of water to a boil and season it with a generous pinch of salt. Cook your pasta until it is al dente. Right before draining, scoop out half a cup of the cooking water and set it aside to bind the sauce later.
- Melt the butter. Set a wide skillet over medium heat and drop in 1 tablespoon of butter, letting it melt completely until it starts to bubble.
- Sear the mushrooms. Add the sliced shiitake mushrooms and let them cook undisturbed for a few minutes so they can brown nicely and soak up the butter.
- Sauté zucchini and aromatics. Toss in the zucchini slices and let them cook for 2 to 3 minutes until they start to soften. Stir in the chili flakes and garlic, cooking for about a minute until fragrant.
- Build the sauce. Pour in the soy sauce to build a savory flavor base, then add your cooked pasta along with the reserved pasta water. Toss everything continuously over the heat so the starchy water and butter come together into a light sauce that coats the noodles evenly.
- Emulsify and finish. Take the skillet off the heat, swirl in the remaining tablespoon of butter, squeeze in the fresh lemon juice, and stir in the grated Parmesan until it melts.
- Serve. Plate immediately and serve right away.