Pasta with Mushroom and Zucchini Sauce

Pasta with Mushroom and Zucchini Sauce


"This is my own invention and so good, healthy and easy that I wanted to share it with someone! It consists of cooked bow tie pasta shapes covered in a creamy mushroom and vegetable sauce. A complete vegetarian meal in one dish. You can use milk or skim milk instead of cream depending on how rich you want the dish to be."


40 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
  2. Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.
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  1. 37 Ratings


My husband and I both thought this recipe was delicious. Because I like my pasta saucy, I pureed about half the veggies, making a thick sauce, and chopped the other half. A little extra salt, pe...

A great recipe! You dont need a food processor. I just chopped everything finely. Parmesan cheese adds more flavour rather than dumping salt into it.

I felt the sauce was a very creative base or foundation to which to add, making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh gr...

This dish is terribly short on visual appeal, and that's a shame, since we first feast with our eyes. There is just no other way to describe this sauce other than it was a sort of chunky, odd-co...

I grated the zucchini and sliced the onions and mushrooms and added red bell pepper. 2% milk with an added tblsp of butter made this plenty creamy for me. Thyme, salt, and black pepper and a g...

A good basic sauce. Could be tweaked a little to give it more "kick" (red pepper?). I pureed all the zucchini and my squash-hating teenager never even knew it was in there; she loved it.

Good recipe. I had alot more sauce than I wanted on the noodles so I just froze the remainder and used it later for a quick dinner. I also added a half cup of chicken broth to the garlic and v...

I give this a 3, but it has more potential! 10 zucchini is a ton- I used 2 large zucchini and 2 small yellow zucchini instead and it was overflowing in my large skillet. I love chunky veggies,...

I added onion and carmelized it first, yellow pepper and parmesan cheese. Need the pepper and cheese to make it more tasty and not as bland. I also used cremini and button mushrooms and only 4 ...