Tender spaghetti with summer squash and mushrooms in a light, creamy sauce that’s ready in just 30 minutes! This mushroom zucchini pasta is simple to make and filled with flavour!
Course: Main CourseCuisine: American, Canadian, Italian Servings: 4 Servings Calories: 275kcal
▢½ pound (227 g) spaghetti approx. half a standard size box of pasta
▢1 tablespoon vegan butter or margarine optional (sub for water or broth for oil free)
▢4-5 cloves garlic minced
▢1 teaspoon dried oregano
▢1 teaspoon dried parsley
▢1 pound (450 g) cremini or white mushrooms sliced
▢1 medium zucchini quartered lengthwise and sliced
▢¼ cup white wine *see notes for sub
▢½ cup low sodium vegetable broth
▢¼ cup soy milk or cashew or coconut if preferred
▢1 tablespoon cornstarch
▢¼ teaspoon chili flakes optional, but recommended
▢¼ cup vegan parmesan cheese optional, but recommended
▢more parmesan cheese
▢more chili flakes
Bring a large pot of generously salted water to boil and cook your pasta according to package directions for ‘al dente’ pasta. Drain and set aside.
Meanwhile, in a large, deep pan, melt the butter (if using) and add the garlic, oregano and parsley and sauté for 30 seconds. Then add the mushrooms and zucchini and sauté until reduced, approx. 3-4 minutes.
Combine the wine, broth, milk, corn starch and chili flakes in a small bowl or measuring cup, then pour into your pan and simmer 4-5 minutes, until slightly thickened. Taste for salt and pepper and adjust, if needed. (This will vary according to the saltiness of your broth.)
By now, your pasta should be cooked, so dump the drained spaghetti (and Parm, if using) into the pan with the sauce and mix well. Serve with fresh parsley and extra chili flakes, if desired.
Calories: 275kcal | Carbohydrates: 52g | Protein: 12g | Fat: 1g | Sodium: 49mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg