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Pasta & Noodles

Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms

Try this caramelized zucchini pasta with fermented zucchini and mushrooms for an easy but fancy dinner that comes together in just 30 minutes. Pair zucchini mushroom pasta with shrimp or chicken for a delicious meal.

Prep: 10 minutes
Cook: 30 minutes
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Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms

Try this caramelized zucchini pasta with fermented zucchini and mushrooms for an easy but fancy dinner that comes together in just 30 minutes. Pair zucchini mushroom pasta with shrimp or chicken for a delicious meal.

Caramelized Zucchini Pasta

This caramelized zucchini pasta is the definition of easy. Once your pasta is cooked al dente, it only takes about 10 minutes to come together.

I almost thought this pasta was too easy to be a blog recipe, too simple. This may be an easy recipe, but it has a luxurious flavor from fermented main ingredients.

If you want to pair some protein with this zucchini pasta for a complete meal, I suggest shrimp, chicken or chicken meatballs.

Fermented Zucchini and Mushrooms

At first, I was a little wary of combining too many fermented flavors. I’m not sure why; I guess it’s just something I hadn’t tried before. Both the fermented zucchini and the fermented mushrooms are salty and fermented, so you won’t need to add any salt to the pasta.

Now let’s talk cheese. For this recipe, I recommend aged gouda. However, you can sub for aged Parmesan with great results. Try sticking to hard-aged cheese for the best flavor.

Caramelized Fermented Zucchini and Mushrooms in a pan
Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms made with Rigatoni pasta

Zucchini Mushroom Pasta

To make the pasta sauce, you also need butter. I suggest using cultured butter for the best flavor. It’s easy to make; click here for my easy cultured butter recipe. If you don’t feel like making your own cultured butter, you can find some great options at stores like Trader Joe’s.

How to Make the Best Caramelized Zucchini Pasta

Here are all the ingredients you need to make this delicious pasta with fermented zucchini and mushrooms:

  • 2 cups fermented zucchini chopped
  • 1 cup fermented mushrooms, chopped
  • Sea salt
  • 12 ounces pasta
  • 4 tablespoons butter
  • 1 shallot minced
  • 2 tablespoons white wine
  • 1 cup reserved pasta cooking water
  • 1/2 cup aged gouda, finely grated
  • 1/4 cup pesto (click here for my favorite pesto)

To prepare the pasta sauce, you’ll need a big frying pan with sides. The pan should have enough room for you to stir the noodles around.

First, you’ll heat half the butter and all the chopped shallot until the shallots begin to brown. Then, you’ll add in the mushrooms and zucchini and cook until they are caramelized. Then deglaze the pan with white wine and let it caramelize again before deglazing with reserved pasta water.

Next, add the rest of the butter and whisk over medium heat to combine and simmer until the sauce is reduced a bit. Last, add the pasta and cheese and cook, stirring with tongs, just until the cheese is melted and the sauce coats all the noodles. Stir in some fresh pesto to finish.

More Pasta Recipes to Try

  • Creamy Miso Pasta with Cheesy Miso Butter Pasta Sauce
  • Cajun Veggie Pasta (Vegan Pastalaya)
  • Vegan Cheesy Broccoli Pasta Salad with Buffalo Chickpeas
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Pasta & Noodles

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Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms

Try this caramelized zucchini pasta with fermented zucchini and mushrooms for an easy but fancy dinner that comes together in just 30 minutes. Pair zucchini mushroom pasta with shrimp or chicken for a delicious meal.

  • Prep: 10 minutes
  • Cook: 30 minutes
  • Total Time: 40 minutes

Ingredients

  • 2 cups fermented zucchini, chopped*
  • 1 cup fermented mushrooms, rinsed and chopped*
  • 12 ounces pasta
  • 4 tablespoons butter
  • 1 shallot minced
  • 2 tablespoons white wine
  • 1 cup reserved pasta cooking water
  • 1/2 cup aged gouda, finely grated
  • 1/4 cup pesto
  • fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, occasionally stirring, until al dente.
  2. Reserve 1 cups pasta water, then drain the pasta.
  3. In a pan, heat half the butter and chopped shallot until the shallots begin to brown.
  4. Add in the fermented zucchini and mushrooms and cook on medium until caramelized, stirring occasionally. About 15 minutes
  5. Deglaze the pan with white wine let it caramelize some more. About 2 min.
  6. Deglaze again with pasta water.
  7. Add the rest of the butter and whisk over medium heat to combine.
  8. Simmer until the sauce is slightly reduced.
  9. Add the pasta, toss with tongs until the sauce coats all the noodles, about a minute.
  10. Add in the cheese and pesto and toss. Top with fresh parsley (and flake salt to taste if necessary).

Notes

  • if you do not have fermented zucchini or mushrooms, you can use raw zucchini and mushrooms. However, it will take longer to caramelize; you will also need to add more salt to taste, and you need to add a tablespoon of lemon juice to the white wine for deglazing.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
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Google “cultured guru sauerkraut” and you’ll see my recipes! 

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Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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