Zucchini and Mushroom Pasta Recipe

Tired of serving your Paleo noodles with the same old meatballs and tomato sauce? Here’s a colorful new idea that brings out the heartier side of vegetables like zucchini and mushrooms with just a hint of creamy coconut milk for flavor.

Spaghetti squash plays the role of “pasta” in this dish – if you’ve never worked with this incredibly versatile vegetable, there’s no better time to start!

Once the flesh of the squash is baked, it separates from the skin in long, noodle-y strings, perfect for topping with anything you’d otherwise serve over a pile of spaghetti.

To get the very best noodles, scrape the flesh out in horizontal lines across the squash (think about trying to follow the line where the squash’s “belt” would be instead of scraping head to toe).

This recipe would be perfectly served as a side dish (some salmon, perhaps? Or maybe the chicken is more your style?). Alternately, you can transform the pasta into a complete meal just by adding your favorite protein: try fresh steak slices, sausage, or strips of chicken breast.

Almost anything would be tasty here because the basic dish is so versatile. Don’t be afraid to experiment, and really make it your own; you never know what new favorite you might discover!

Zucchini Mushroom Pasta Recipe

SERVES: 2 PREP: 15 min COOK: 40 min

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded;
• 1 pound cremini mushrooms, sliced;
• 2 zucchini, chopped;
• 2 shallots, sliced thinly;
• 2 cloves garlic, minced;
• 2 sprigs thyme;
• ¼ cup coconut milk;
• 3 tbsp. olive oil;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 350 F.
2. Lightly oil the spaghetti squash with 1 tbsp. of olive oil and season to taste.
3. Place the squash, cut side down, on a baking sheet and bake for 30 minutes or until the flesh is soft.
4. Remove the squash from the oven and set aside until cool enough to be easily handled.
5. Use a large fork or spoon to scoop the stringy flesh from the squash and place it in a medium bowl.
6. Melt some cooking fat in a skillet placed over medium-high heat.
7. Add the garlic, thyme, and shallots, and cook until soft and fragrant, about 3 to 4 minutes.
8. Add the zucchini and the mushrooms and cook until soft but still al dente.
9. Add the coconut milk. Stir well and remove from the heat.
10. Add the spaghetti to the skillet. Mix everything well, drizzle with the remaining olive oil, adjust the seasoning, and serve warm.

📖 Recipe

Zucchini Mushroom Pasta Recipe

A delicious and sophisticated take on grain-free noodles topped with fresh summer vegetables.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 2 people

Calories 512 kcal

Ingredients

  

1x2x3x

• 1 spaghetti squash halved lengthwise and seeded
• 1 pound cremini mushrooms sliced
• 2 zucchini chopped
• 2 shallots sliced thinly
• 2 cloves garlic minced
• 2 sprigs thyme
• ¼ cup coconut milk
• 3 tbsp. olive oil
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 350 F.
• Lightly oil the spaghetti squash with 1 tbsp. of olive oil and season to taste.
  1 spaghetti squash, 3 tbsp. olive oil, Sea salt and freshly ground black pepper
• Place the squash, cut side down, on a baking sheet and bake for 30 minutes or until the flesh is soft.
• Remove the squash from the oven and set aside until cool enough to be easily handled.
• Use a large fork or spoon to scoop the stringy flesh from the squash and place it in a medium bowl.
• Melt some cooking fat in a skillet placed over medium-high heat.
  Cooking fat
• Add the garlic, thyme, and shallots, and cook until soft and fragrant, about 3 to 4 minutes.
  2 shallots, 2 sprigs thyme, 2 cloves garlic
• Add the zucchini and the mushrooms and cook until soft but still al dente.
  1 pound cremini mushrooms, 2 zucchini
• Add the coconut milk. Stir well and remove from the heat.
  ¼ cup coconut milk
• Add the spaghetti to the skillet. Mix everything well, drizzle with the remaining olive oil, adjust the seasoning, and serve warm.

Nutrition

Calories: 512kcalCarbohydrates: 54gProtein: 12gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 119mgPotassium: 2201mgFiber: 12gSugar: 24gVitamin A: 1020IUVitamin C: 49mgCalcium: 202mgIron: 5mg

Keyword mushroom, pasta, zucchini

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