Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms

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.

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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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.

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

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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.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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