One-Pan Pasta with Wild Mushrooms, Zucchini and Basil

Level: Easy
Yield: 4 to 6 servings
Total time: 40 min
Active time: 35 min
Nutritional info (per serving): Calories 249; Total Fat 12 g; Saturated Fat 8 g; Carbohydrates 29 g; Dietary Fiber 3 g; Sugar 3 g; Protein 8 g; Cholesterol 0 mg; Sodium 610 mg

Discover the magic of this effortless one-pan pasta bursting with earthy wild mushrooms, tender zucchini, and fragrant basil. Ready in just 40 minutes, it's your ticket to a flavorful, vegan dinner that feels gourmet but cooks like a dreamperfect for busy nights when you crave something fresh and inspiring!

Ingredients

2 to 3 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and thinly sliced
6 ounces oyster mushrooms, torn into ~2-inch pieces
6 ounces shiitake mushrooms, woody stems removed and quartered
2 cloves garlic, very finely minced or grated
Kosher salt and freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
One 13.5-ounce can coconut milk (for example, Chaokoh)
3 cups water
2 tablespoons nutritional yeast
10 ounces orecchiette pasta
3 medium zucchini, diced into 1-inch pieces (about 4 1/2 cups)
1/2 cup packed fresh basil, finely chopped, plus extra leaves for garnish

Directions

Warm a 13-inch nonstick skillet over medium heat and add the olive oil. Working in batches, saut the mushrooms, stirring now and then, until they develop a golden color before adding the next batchabout 10 to 12 minutes total.
Turn the heat down to medium-low and stir in the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and the red pepper flakes.
Pour in the coconut milk, add the water, and sprinkle in the nutritional yeast; stir and taste, adjusting salt and pepper as needed. Add the orecchiette and the zucchini, pushing the pasta below the surface so it's covered by the liquid.
Cover the pan and let simmer for 12 minutes, stirring every 3-4 minutes to prevent sticking. Remove the lid and fold in the basil, then continue cooking uncovered until the sauce thickens and the pasta is tender but still with a bit of bite, about 5-6 more minutes.
Dish into shallow bowls and finish with extra basil leaves and a crack of black pepper.

Vegetarian Recipes