---
title: Cremini and Zucchini Spaghetti
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/easy-cremini-and-zucchini-spaghetti-5c87e10ac445fa01647bcea2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
  - Soy
tags:
  - Veggie
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 790
  protein: 25
  fat: 30
  saturated fat: 15
  carbohydrates: 111
  sugar: 16
  fiber: 9
  cholesterol: 60
  sodium: 580
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/cremini-and-zucchini-spaghetti.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and dice @zucchini{2}(into ¼-inch pieces). Dice @cremini mushrooms{8%oz}(into ¼-inch pieces). Dice @roma tomato{2}(into ¼-inch pieces). Halve, peel, and finely dice @yellow onion{2}.

Once water is boiling, add @spaghetti{12%oz} to pot and cook until al dente, ~{10%minutes}. Reserve 2 cups pasta cooking water, then drain.

Meanwhile, heat a large drizzle of @olive oil{4%tsp} in a #large pan{} over medium-high heat. Add onion and cook until lightly browned, ~{3%minutes}. Add mushrooms and zucchini and cook until lightly browned and slightly softened, another ~{6%minutes}. Season generously with @salt{} and @pepper{}.

Add tomato, @tomato paste{6%tbsp}, @italian seasoning{2%tbsp}, ¾ tsp garlic powder (1½ tsp for 4 servings), and a small pinch of @chili flakes{1%tsp} to pan. Cook, stirring, until thoroughly combined, ~{1%minutes}. Add @veggie stock concentrate{2} and 1½ cups reserved pasta cooking water. Bring to a boil, then reduce heat to a simmer. Cook until thickened and veggies are soft, ~{7%minutes}.

Meanwhile, place 2 TBSP @butter{6%tbsp} (4 TBSP for 4 servings) in a #small bowl{} and microwave until just softened, ~{10%seconds} (do not melt). Stir in 1 TBSP @parmesan cheese{½%cup} (2 TBSP for 4 servings), remaining garlic powder, a pinch of salt, and a pinch of chili flakes (to taste). Halve @demi-baguette{2} and toast until golden. Spread butter mixture onto cut sides of baguette, then halve on a diagonal.

Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and a splash of remaining pasta cooking water to sauce. Toss to combine, adding more pasta water as needed for sauce to fully coat pasta. Taste and season generously with salt and pepper. Divide finished pasta between bowls. Top with remaining Parmesan and a pinch of remaining chili flakes, if desired. Serve with garlic bread on the side.