Tuscan-Style Zucchini and Mushroom Pasta

Everyone loves a quick and easy pasta recipe. This one is definitely my go-to when I get home and want to eat a nutritious but quick home-cooked meal. As always, the ingredients are simple and easily accessible. I used buckwheat spirals to make this pasta dish but you can use any pasta that you like. Let me know what you think in the comments below!

Tuscan-Style Zucchini and Mushroom Pasta

Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 250 grams Pasta I used buckwheat spirals
  • 3 Tbsp Olive oil
  • 2 large Zucchini cut into small squares
  • 2 cups White button mushroom finely diced
  • 2 cups Silver beet finely chopped
  • ¼ cup Soy sauce
  • 4 Tbsp Nutritional yeast
  • 2 Tbsp Tuscan seasoning
  • 2 Tsp Salt
  • Hot sauce optional

Instructions
 

  • Cook the pasta according to the packet instructions. Rinse and strain the pasta, and reserve the cooking water in a bowl. Set aside.
  • While the pasta is cooking, cut up the zucchini, button mushrooms and silver beet. In a large non-stick frying pan, add the olive oil and turn to medium-high heat. After about a minute, add the zucchini and mushroom and stir.
  • Cook for 3-4 minutes. Add the silver beet and cook until it has wilted. Add the soy sauce, nutritional yeast, Tuscan seasoning and salt. Stir well.
  • Add the pasta to the frying pan and at least 2-3 cups of cooking water. This will make the pasta extra creamy. Serve with a drizzle of hot sauce (this is optional).