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Creamy Fettuccine
with zucchini, mushrooms, basil, and peas

Active: 30 minTotal: 30 min

You don't need to douse pasta in cream and cheese for a creamy finish. We use creme fraiche for a lighter finish and pack this pasta with lots of veggies. The final finish of lemon zest and juice brings it all together!


Fettuccine with Zucchini, Mushrooms, and Peas:
  • Garlic - 3 cloves, sliced
  • Shallots - 1 bulb, sliced
  • Zucchini - 1 lb, sliced
  • Mushrooms, brown - 1 lb, sliced
  • Basil - 2 sprigs, sliced
  • Fettuccine - 8 oz
  • Butter - 1 Tbsp
  • Cooking oil - 1 Tbsp
  • Peas - 1 cup
  • Lemons - 1, zest of
  • Creme fraiche (sub sour cream) - 4 Tbsp
  • Lemon juice - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Shallots / Zucchini / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Basil - Prep as directed.


  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Ideally, pasta finishes at the same time that it needs to be added to the saute (step #6).
  2. Heat a saute pan (or a wok - I’ve started to do that recently since there is more room) over medium-high heat. Add butter and cooking oil and then garlic and shallots to melted butter with some salt. Saute for ~1 minute.
  3. Add mushrooms with a sprinkle of salt and saute for another 2 to 3 minutes.
  4. Next add in zucchini and saute for another 3 minutes.
  5. Add peas and warm up for another minute.
  6. Fold in pasta, lemon zest, and creme fraiche. Toss to coat.
  7. Remove from heat and finish with lemon juice and then taste. Season with salt and pepper as needed.
  8. Divide into bowls and garnish with basil.

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This meal has 43 reviews

Thought the sauce was really good. You might be disappointed if you're expecting an alfredo sauce, but if you're looking for a light pasta dish with fresh flavors, this is a great recipe. Based on reviews, I did drain veggies before adding pasta which may have helped.

By: Daniel
Posted: Feb 19, 2018
Diet: Original

Wasn't much of a sauce here - even after draining off some of the liquid from the veggies, it came out runny. Finished with a bit of Parmesan and the flavors were fine. If I were to make again, I'd drain better and make a sauce separately.

By: Cassie
Posted: Mar 22, 2017
Diet: Vegetarian

Love it! Left out the peas because my husband and I don't like them, but added more mushrooms and zucchini

By: Madeline
Posted: Dec 02, 2015
Diet: Gluten-free

Pretty good, but I had to use the entire container of creme fraiche to make it creamy enough!

By: Hope
Posted: Sep 17, 2015
Diet: Vegetarian

I was surprised we like this so much after reading the reviews before we made it. It was hardy and easy to make, but I did make a few adjustments. I added more creme fraiche than the recipe called for and also added parmesan cheese crushed red pepper. It was filling my husband went back for more.

By: Allison
Posted: Sep 04, 2015
Diet: Original

It didn't quite get creamy for me - I think I'd need more sour cream. But overall, good meal!

By: Angela
Posted: Sep 04, 2015
Diet: Original