Ingredients:

  • 1 pound (450g) dried pasta (penne, fusilli, or farfalle)
  • 4 quarts (4 liters) water
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 2 medium zucchini, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup (120ml) vegetable broth
  • ½ cup (120ml) heavy cream
  • ¼ cup (30g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Bring salted water to a boil. Add pasta and cook until al dente. Drain, reserving ½ cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (30 seconds). Add mushrooms and cook until softened, 5-7 minutes.
  3. Add zucchini, thyme, and oregano to the skillet. Cook until zucchini is tender-crisp, 3-5 minutes.
  4. Pour in vegetable broth and simmer. Cook for a couple of minutes to reduce slightly. Stir in heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using).
  5. Add cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add pasta water to reach desired consistency.
  6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Enjoy your Zucchini Mushroom Pasta!