Easy Low Carb Zucchini Mushroom Pasta
Rich, creamy, and packed with earthy mushrooms and fresh zucchini, this zucchini mushroom pasta recipe is the perfect meal for any night of the week. Featuring Kaizen pasta, a luxurious cream sauce, and a touch of fresh herbs, this dish is comforting while keeping things light and fresh.
Whether you’re looking for an easy dinner or a vegetarian pasta recipe that’s full of simple ingredients, this one’s a winner.
About This Zucchini Mushroom Pasta
This isn’t your average pasta dish—it’s loaded with hearty mushrooms, zucchini slices, and a luscious cream sauce. Cooking everything in one large skillet allows the flavors meld beautifully, while a bit of Parmesan cheese gives it that extra flavor boost.
It’s an easy dinner that comes together in under 30 minutes, making it perfect for a weeknight meal.
Why You’ll Love It
- Made with fresh ingredients that come together in just one pot.
- A great zucchini recipe that highlights seasonal vegetables.
- Works with any short pasta—gluten-free diet? Swap in zucchini noodles!
- The creamy sauce is light yet rich, making it a fun way to enjoy vegetarian pasta recipes.
- Leftovers store well in an airtight container for meal prep.
Why Use Kaizen Pasta
Kaizen Pasta is a high-protein, low-carb pasta that makes this dish both delicious and nutritious. Whether you’re following a low-carb lifestyle or just looking for a better-for-you pasta option, Kaizen Pasta is a great way to enjoy your favorite pasta recipes without the carb overload.
You can grab Kaizen Pasta online, and I always keep a few bags stocked for quick and easy meals!
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Kaizen Pasta: A high-protein, gluten-free pasta that keeps this dish hearty and nutritious.
- Red Pepper Flakes: Just a pinch of red pepper flakes gives this pasta a subtle kick.
- Cremini Mushrooms: These hearty mushrooms bring an earthy flavor to the sauce.
- Fresh Zucchini: A perfect way to add lots of veggies to your pasta.
- Vegetable or Chicken Broth: Helps bring the sauce together and deepen the flavors.
- Heavy Cream: Creates a creamy sauce that coats the pasta beautifully.
- Parmesan Cheese: Adds a salty, umami-packed bite.
Ingredient Swaps & Additions
Swaps
- Pasta: Swap Kaizen pasta for zucchini noodles, gluten-free pasta, or brown rice pasta.
- Mushrooms: Use shiitake mushrooms, chestnut mushrooms, or baby bella for a different texture.
- Heavy Cream: Substitute with coconut cream, cashew cream, or white wine for a lighter version.
Additions
- Cherry Tomatoes: Adds a juicy pop of acidity.
- Fresh Basil: A classic Italian food addition that enhances the flavors.
- Lemon Zest & Juice: A bright, citrusy kick to balance the rich cream sauce.
How to Make Zucchini Mushroom Pasta
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Cook the Pasta
Bring a large pot of water to a boil, then add a pinch of salt and cook the pasta al dente following the package directions. Drain and set aside, reserving ¼ cup of pasta water.
Sauté the Onion & Garlic
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the minced garlic, red pepper flakes, salt, and black pepper.
Cook the Mushrooms & Zucchini
Add the sliced cremini mushrooms and zucchini to the skillet and cook over medium-high heat for 4-5 minutes, until the mushrooms turn golden brown and the zucchini is tender.
Deglaze with Broth
Pour in the vegetable or chicken broth and let it simmer for 1-2 minutes to reduce slightly.
Finish the Sauce
Lower the heat to medium-low and stir in the heavy cream. Let it cook for 1-2 minutes, then add the drained pasta and Parmesan cheese, tossing everything together until well coated.
Serve & Enjoy
Plate the pasta, garnish with extra Parmesan and fresh herbs, and enjoy with garlic bread or a fresh side dish!
What to Serve with This Zucchini Mushroom Pasta
- Low-Carb Sumac Salad
- Mediterranean Cucumber Salad (Salad Shirazi)
- Air Fryer Acorn Squash
- Air Fryer Mediterranean Vegetables
FAQs
Yes! Store in an airtight container in the fridge for up to 4 days.
I don’t recommend freezing since the cream sauce may separate, but you can freeze the mushrooms and zucchini separately.
Reheat in a large skillet over medium heat, adding a splash of reserved pasta water or white wine to restore the sauce.
Yes! Swap the heavy cream for coconut milk and the Parmesan cheese for vegan Parmesan cheese.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: I do not recommend freezing.
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More Recipes You’ll Love
- High Protein Cucumber Tuna Rolls
- Easy High Protein Chocolate Chip Cookies
- High Protein Vegan Pasta with Tomato Sauce
Zucchini Mushroom Pasta (Low Carb)
This delicious zucchini mushroom pasta is low carb and ready in 30 minutes or less!
Ingredients
- 8 ounces Kaizen pasta, any shape
- 2 tablespoons olive oil
- 1 small onion, sliced thin
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced sage
- 4 ounces cremini mushrooms, sliced
- 1 medium zucchini, sliced into bite-sized pieces (about 1 cup)
- ⅓ cup vegetable or chicken broth
- 1 cup heavy cream
- ¼ cup parmesan
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
- In a large skillet, add the olive oil over medium heat. Add the onion and cook for 3 minutes to soften slightly. Add the minced g arlic, red pepper flakes, salt, pepper, sage, mushrooms and zucchini. Cook for 4-5 minutes or until the veggies are mostly tender and the mushrooms are a golden brown.
- Pour in the vegetable broth and cook for 1-2 minutes to reduce. Pour in the heavy cream and heat for another 1-2 minutes, then stir in the cooked pasta and parmesan.
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