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Zucchini Spaghetti in Creamy Porcini Mushroom Sauce

Zucchini Spaghetti in Creamy Porcini Mushroom Sauce

Avatar of Anna Mariasolo-dolce
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Courses
Cuisine Italian


  • 450 g zucchini spaghetti noodle 1 pound
  • 250 g porcini mushrooms 0.55 lb
  • 2 tbsp extra virgin olive oil
  • 1 minced garlic clove
  • chopped parsley as much as needed
  • 150 ml half and half cream ~¾ cup
  • 1 ½ tbsp butter
  • salt and pepper to taste
  • grated Parmigiano Reggiano cheese


  • Porcini Mushroom Sauce
  • In a non-stick pan, heat the oil and the minced garlic clove.
  • Then add the cleaned mushrooms by scraping and rubbing them with a damp cloth.
  • Cook for a few minutes on high heat, stir, add the cream, and season with salt, sprinkle pepper, and finely chopped parsley, leaving cook at low heat for another 5 minutes and then remove from heat and set aside.
  • Zucchini Spaghetti
  • In another non-stick pan fry Zucchini Spaghetti with butter, after almost 10 minutes add the Porcini Mushroom Sauce, mix all and place on the dish, and add the grated Parmigiano Reggiano Cheese.


Keyword Porcini, zucchini spaghetti
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