Crispy Courgette and Mushroom Pasta Recipe for Quick Dinners
This quick pasta dish combines crispy courgette and earthy mushrooms in a creamy sauce, perfect for a speedy weeknight meal. It's easily adaptable to your preferences and ready in under 30 minutes.
Equipment
- large pot
- large pan
- Measuring cups and spoons
Ingredients
- 250 g pasta
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- ¼ teaspoon red chilli flakes
- 1 large zucchini diced
- 250 g closed cup mushrooms diced
- 30 ml dry sherry
- 200 ml double cream
- 30 g Parmesan grated
- 1 tablespoon fresh parsley minced
- Freshly ground black pepper
Pasta Water
- 1 cup reserved pasta water
Instructions
- Boil salted water and cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large pan and sauté the onion for 1-2 minutes until soft.
- Add minced garlic and chilli flakes, cooking for 30 seconds until fragrant.
- Add diced zucchini and mushrooms, cooking on medium heat for 7-8 minutes until tender and slightly golden.
- Stir in the dry sherry and cook until the alcohol has evaporated.
- Pour in the double cream and cook for 1 minute until the sauce thickens.
- Add a splash of reserved pasta water and the drained pasta, mixing well to coat.
- Stir in the grated Parmesan and minced parsley, then season with black pepper. Serve immediately.
Notes
- Sherry is optional; substitute with white wine, vegetable stock, or omit. For lower calories, use single cream or half-and-half. Ensure Parmesan is vegetarian-friendly. Add dried porcini for extra flavor or other herbs like rosemary or thyme. Cook vegetables to your preferred tenderness and use any pasta shape.
Notes
Sherry is optional; substitute with white wine, vegetable stock, or omit entirely. Use single cream or half-and-half to reduce calories. Ensure Parmesan is vegetarian-friendly, as some hard cheeses use animal rennet. Dried porcini mushrooms can be added for extra flavor; rehydrate in hot water for 30 minutes before use. Additional herbs such as rosemary or thyme are optional. Vegetable cooking preference: cook until well-done or leave with a slight bite. Pasta type: Gemelli was used, but any pasta shape works. Mushroom type: Crimini preferred; chestnut, portobello, or shiitake are acceptable substitutes. Zucchini and mushroom size: Small pieces are preferred, but larger chunks are acceptable.