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30 Minute Zucchini Pesto Pasta with mushrooms, burrata, and brown butter walnuts. This easy weeknight pasta recipe will be an instant family favorite!
Table of Contents
Why You’ll Love This Zucchini Pesto Pasta
This verdant pasta makes use of two of summers most abundant pieces of produce: zucchini and basil! I even thought about changing the recipe name to Peak Season Pasta.
This homemade pesto pasta comes together in just 30 minutes and is totally kid-friendly.
Plus, it packs enough rich flavor to win over the hearts of carnivores.
Feel free to double up the pesto recipe and use leftovers throughout the week. I love to use it in my Pesto Salmon recipe, Sheet Pan Pesto Gnocchi, or simply drizzle it over caprese salad.
And if you still find yourself with a bounty of zucchini to use up, try my Sautéed Zucchini recipe next.
The Ingredients
- Pasta: Any shape will work here, however I personally love casarecce or orecchiette, which act as catchers mits for the pesto sauce. Whichever you choose, just make sure you don’t cook it past al dente.
- Zucchini: Sweet summer zucchini gets sliced into coins and sautéed until golden. I suggest slicing your zucchini into ~1/4-inch thick coins, and make sure you don’t crowd the pan. This will ensure both sides of the zucchini get sufficiently browned.
- Basil: The star ingredient of the pesto, basil adds bright, fresh flavor. I also suggest setting some aside for the garnish!
- Garlic: Fresh is best here!
- Parmesan: A classic ingredient in homemade pesto to add salty richness and umami.
- Mushrooms: Baby bella (or white/button) mushrooms add meaty texture and savory depth to this pasta. You can also use shiitake mushrooms, if you prefer.
- Walnuts: Rather than using pine nuts in the pesto, I look instead to chopped walnuts to add richness plus some brain-healthy omega-3’s. We also use walnuts as a crunchy garnish!
- Burrata: Optional, but highly recommended for extra creamy richness!
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Pesto. Toast 1/4 cup of the walnuts in a skillet over medium heat until fragrant, about 4 to 5 minutes. Transfer to a food processor.
Add basil, Parmesan cheese, lemon juice and zest, garlic, 1/2 tsp. of the salt, 1/4 tsp. black pepper, and crushed red pepper flakes to the food processor. Begin blending while gradually streaming in 1/2 cup olive oil; blend until smooth. Set aside.
Meanwhile, cook the pasta until al dente. Prior to draining, reserve 1 cup of pasta cooking water.
Step 2: Sauté Veggies. While pasta cooks, heat remaining 2 Tbsp oil in a large skillet over medium. Add zucchini and mushrooms; cook 7 to 8 minutes, stirring only occasionally, until golden brown. Season with salt and pepper, and transfer to a bowl.
Step 3: Prepare Brown Butter Walnuts by adding butter to pan and cooking until it’s amber in color with a nutty aroma. Stir in walnuts, and cook for 2 to 3 minutes, until toasted. Season with a pinch of salt and transfer to a bowl.
Step 4: Assemble Pasta by adding zucchini and mushroom mixture back to pan, along with pasta and pesto. Gradually stream in reserved pasta cooking water, stirring constantly, until sauce becomes glossy and begins clinging to noodles.
Recipe Tip
Pasta cooking water is liquid gold! When trying to create the perfect glossy sauce, using pasta water is key. Not only does it help thin the sauce, but the starches in the water also help it cling to the noodles.
Lastly, garnish with dollops of burrata or additional Parmesan cheese. Sprinkle brown butter walnuts overtop.
FAQs and Expert Tips:
Either a food processor or blender will work for homemade pesto, however a blender will keep bigger flecks of herbs intact. This is essentially an aesthetic decision, so feel free to use whichever one you prefer.
Any pasta shape will work for pesto pasta. I prefer something with grooves or edges that will catch extra sauce. For example, casarecce, shells, penne, or rotini. Bucatini is also a wonderful option!
I suggest rewarming leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Add a splash of water or broth, if needed, to help rehydrate the noodles.
Recipe Variations:
- Add a Protein. I love adding grilled chicken or shrimp to this zucchini pesto pasta. You can also add meatballs – beef, chicken, or chickpea meatballs.
- Make Vegan. To make this recipe vegan, swap the Parmesan for nutritional yeast, and butter for a plant-based butter alternative.
- Use Jarred Pesto. Streamline the recipe by using a jar of your favorite store-bought pesto.
- Make Gluten Free. This recipe can easily be made gluten free by using a chickpea, lentil, or brown rice pasta. I personally love Jovial food brand.
More Zucchini Recipes to Try
Eggplant Zucchini Lasagna
Garlic-Herb Sautéed Zucchini
Quinoa Stuffed Zucchini with Harissa Butter
Zucchini Feta Cakes with Harissa Tzatziki
If you give this zucchini pesto pasta a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
30 Minute Zucchini Pesto Pasta
Equipment
- Food processor
- Large skillet
- Stock pot or Dutch oven
Ingredients
- 3/4 cup walnut halves, roughly chopped
- 3 packed cups fresh basil leaves, plus more for garnish
- 3 Tbsp. grated parmesan cheese
- Zest and juice of 1 lemon
- 2 garlic cloves
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup, plus 2 Tbsp. extra-virgin olive oil
- 1 lb. pasta of choice I use casarecce (pictured)
- 2 medium zucchinis, sliced into coins
- 8 oz. baby bella (or cremini) mushrooms, sliced
- 1/2 cup chopped shallots
- 2 Tbsp. butter
- 6 oz. burrata cheese for garnish (optional)
Instructions
- Toast 1/4 cup of the walnuts in a large skillet over medium heat until fragrant, about 3 to 5 minutes. Transfer to a food processor. Add basil, Parmesan cheese, lemon zest and juice, garlic, 1/2 tsp. of the salt, 1/4 tsp. black pepper, and crushed red pepper flakes.Begin blending while gradually streaming in 1/2 cup olive oil; blend until smooth. Set aside.
- Cook pasta according to package instructions in a large pot of generously salted water until al dente. Reserve 1 cup pasta cooking water before draining.
- While pasta cooks, heat remaining 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and mushrooms; cook 7 to 8 minutes, stirring only occasionally, until golden brown.Add shallots and season with remaining 1/2 tsp. salt and 1/4 tsp. black pepper; cook 2 more minutes. Transfer veggies to a bowl.
- Add butter to pan, and cook until the butter is amber in color with a nutty aroma, about 2 minutes. (Note: if the butter starts to burn, reduce heat to medium-low.) Stir in walnuts, and cook until nicely toasted, about 2 to 3 minutes. Season with a pinch of salt and transfer to a bowl.
- Add zucchini and mushroom mixture back to pan (with burner still on medium heat), along with cooked pasta and pesto. Gradually stream in reserved pasta cooking water, stirring constantly, until sauce becomes glossy and begins clinging to noodles. (Start with 1/2 cup water and add more as needed – you may not use it all.)
- Plate pasta and garnish with dollops of burrata or additional Parmesan cheese, if desired. Sprinkle brown butter walnuts overtop.
Notes
- STORE refrigerated in an airtight container up to 4 days.
- MAKE VEGAN by subbing Parmesan for nutritional yeast, and butter for plant-based butter alternative, such as Miyoko’s brand.
- MAKE GLUTEN FREE by using chickpea, lentil, or brown rice pasta.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious!! Loved the buttery walnut topping
Hi Laura–I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review!
One word: YUM!! Already looking forward to leftovers tomorrow!
So glad the recipe was a hit! Thank you for taking time to leave a review!
So yummy!! Walnuts were a beautiful addition
So glad you enjoyed it!!
What is the nutrition?
I’m not a mushroom person so any substitute that would work. Thank you
Can this dish be frozen?
Nutrition facts do not include rice/cauliflower for serving.
I have been on a HUGE mushroom kick, and think I’ll be making this very soon!
Sounds like it was meant to be! Enjoy it, lady!
I’ve made this and love it! I need to make for dinner party of about 10 but will be a side dish. Any recommendations on doubling recipe? How about making pesto night before?
Hi Christina, SO sorry for the late reply! I’ve been away on a press trip with limited access. Did everything go smoothly?? Making the pesto the night before would have been my suggestion! Xo
This was so yummy!! Loved the rich flavor of walnuts. thanks for the recipe!
I’m so glad it was a hit!! Thanks for leaving a review, Tina!
Oh yum. Another great dish to help me use up all of my zucchini!
Yesss and if you happen to run out, I currently have enough to last until next summer! (Seriously.) 😀
30 Mins, I am SOLD! What a beautiful, flavor rich recipe that the entire family can enjoy (in no time flat!)
Thank you, sweet Liz!! It’s definitely the kind of recipe that can make weeknights feel a little extra special with minimal effort. Hope you have a happy Fourth!
This dish is summer perfection! I love easy, veggie filled pasta recipes like this!
Thank you, Laura! Can’t beat a veggie-packed pasta, right?!