Always vegetarian, often vegan

Pasta with zucchini, mushrooms, ricotta and lemon

The moment we tasted this pasta at a friend's house, we knew we had found a new favorite. Pasta with zucchini, mushrooms, ricotta and...... lemon. So delicious, just give it a try.

Pasta with zucchini, mushrooms, ricotta and lemon

This fresh pasta is really summery, the crispy fried mushrooms and zucchini, the creamy ricotta and the acidity of the lemon make it nice and fresh.
Voorbereiding 30 minutes
Bereiding 30 minutes
Totale tijd 1 hour
Course: Mains
Cuisine: Italian
Keyword: mushrooms, pasta, ricotta, zucchini
Porties: 2 people



Preparing zucchini

  • We like firm courgettes. They will remain firm if you brine them before baking. If you don't have time for this, fry them quickly in a hot pan.
  • Cut the zucchini into small pieces. Place them in a colander and sprinkle with 3 tablespoons of salt. The salt removes the moisture from the zucchini. Let the zucchini stand for half an hour and dry with a piece of kitchen paper.
  • Note: when you brine the zucchini you don't have to add any or little salt to the rest of the dish.


  • Fry the sliced mushrooms and after a few minutes add the zucchini. Stir well and fry well over high heat.
  • Cook the pasta. You don't need to add salt with pickled courgettes.
  • Stir the ricotta fine and add the (vegan) Parmesan cheese, the lemon zest of a whole lemon. Then add lemon juice from half a lemon.
  • Mix the cooked pasta, zucchini, mushrooms and ricotta mixture together and let it heat through for a while.
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