30 Minute Zucchini Pesto Pasta
30 minute zucchini pesto pasta with buttery mushrooms and toasted walnuts. This easy weeknight pasta recipe will be an instant family favorite!
Servings: 8 servings
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
Serving: 1.2cups | Calories: 490kcal | Carbohydrates: 50g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Sodium: 490mg | Fiber: 16g | Sugar: 4g