Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini
4.67 from 18 votes

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

Tomato season is finally here, and I’m cheering for its arrival. My mother always likes to remind me that tomatoes were my favorite food as a kid; I couldn’t get enough of them then, and apparently I still can’t. I eat tomatoes almost ceremoniously when they first show up at the farmer’s market, sliced and with nothing but a sprinkle of flaky salt. Sooner or later I start to put them in everything I’m cooking, and this summer pasta with mushroom scallops, burst cherry tomatoes & zucchini is my first tomato-infused meal of the season.

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

Earlier this winter, I shared another pasta dish that I had created with the help of the Lagostina 5-quart Nera casserole. It was my first chance to get to know the Lagostina products, and I loved what I saw and worked with.

Lagostina is an Italian company that has been creating high performance, durable, affordable cookware for over 100 years. Its latest offering is the Luminosa 11-Piece Cookware Set, a durable, classic line of stainless steel cookware. The pieces are beautiful, and they served me well as I was creating this summery recipe. At the end of today’s post, I’ll be offering one reader a chance to welcome the 11-piece Luminosa set into his or her home!

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

The Luminosa cookware features the durability of stainless steel, along with heat-resistant handles to help prevent kitchen burns and mishaps (the handles are riveted to the pans for extra sturdiness). The pans and pots feature hammered lids that help to keep moisture in food and are also really pretty: the cookware can definitely double up as a serving piece if you’re sharing with friends.

The cookware set is all dishwasher safe, oven/broiler safe to 500F, and the 3-ply bonded base is compatible with all cooking surfaces, including induction. The pieces have an aluminum core that allows them to heat up fast and cook evenly. I used the small frying pan to sear my trumpet mushroom “scallops,” and I was thrilled at how quickly and consistently they browned up.

The Lagostina brand celebrates food as an art and an act of sharing, and they recently invited bloggers to create al fresco recipes inspired by the air, the sea, and being outdoors. I wanted to put a vegan spin on a classic seafood dish, so I decided to try making mushroom scallops for the first time. I’ve seen them on blogs and restaurant menus, but this was my experiment with making my own. Verdict: easy!

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping
Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

You can use the thick stems of either oyster or trumpet mushrooms to make the dish. (There will be some variation in size, which is fine.) Once you cut them (about 1-inch thick), you simply sear them up with olive oil, salt, and pepper, then prepare the pasta (or whatever main you’re creating) and layer them on top.

I kept things super simple for the pasta: cherry tomatoes, garlic, zucchini, and a splash of balsamic vinegar at the very end. With really juicy tomatoes, the pasta doesn’t need any additional sauce, because the tomatoes will burst in the pan as they’re heated and release plenty of sweet liquid. I added a bit of pasta water at the very end of cooking to create a creamy texture and bring everything together (the photo on the right, above, was taken just after I added the pasta + cooking water to the veggies).

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

This dish would also be great with fresh corn, once it’s in season. I used oregano and thyme for seasoning, but fresh basil and parsley would make nice additions, too. Once the pasta is ready, you can finish it with a drizzle of good, syrupy balsamic and some vegan parmesan or some of my hempesan.

4.67 from 18 votes

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 4 servings


  • Stems of 4-6 king oyster or trumpet mushrooms cut crosswise into 1-inch slices (you should have about 16 pieces total)
  • 2 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper
  • 1 pint cherry tomatoes 10-12 ounces
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 3 cloves garlic sliced very thinly
  • 1 medium or small zucchini cut in half lengthwise and sliced into half-moons about 1/2-inch thick
  • 1/2 teaspoon fine salt or to taste
  • 8 ounces spaghetti of choice or another pasta shape
  • Balsamic vinegar
  • Vegan parmesan or hempesan for topping (optional)


  • Bring a large stockpot of generously salted water to boil for the pasta.
  • While the water is heating, heat 1 tablespoon olive oil in a small frying pan over medium high heat. When the oil is shimmering, add the mushroom slices and sprinkle them with a pinch of kosher salt and a few turns of black pepper. Cook for 3-4 minutes on each side (adding salt and pepper to the second side once you've flipped), or until both sides are lightly seared. Set the mushrooms aside.
  • When the pasta water is boiling, add your spaghetti and cook according to package instructions. When the pasta is al dente, drain it, reserving a cup of the cooking water.
  • Heat the other tablespoon of oil in a large skillet or roomy pan over medium high heat. When the oil is shimmering, add the cherry tomatoes, thyme, and oregano. Allow the tomatoes to sear gently, stirring them every minute or so. When the tomatoes are blistered (4-5 minutes), reduce the heat to medium low. Continue cooking for another 4-5 minutes, or until the tomatoes are bursting and juicy.
  • Add the garlic and zucchini to the pan, along with the salt and a few turns of freshly ground black pepper. Cook the zucchini and garlic for 3-4 minutes, or until the zucchini is tender. Add the spaghetti and 1/2 cup cooking water to the pan. Stir everything and continue to cook for another 2 minutes, or until the pasta is creamy and evenly mixed up with the tomatoes and zucchini. Add a splash of balsamic vinegar; taste the pasta and adjust the vinegar, salt, pepper, thyme, and oregano as needed.
  • Divide the pasta onto plates and serve with parmesan or hempesan, if desired.

If you’ve been looking for a cookware set that’s versatile, beautifully constructed, and oven-safe, this is your chance to experience the Luminosa set firsthand. The 11-piece set offered in today’s giveaway includes

  • 1.6 qt. saucepan with lid
  • 2.4 qt. saucepan with lid
  • 3.2 qt. saucepan with lid
  • 6 qt. stockpot with lid
  • Steamer insert
  • 8″ fry pan
  • 10.25″ fry pan

Everything you’ll need to create many plant-based feasts at home! You can enter to win below. The giveaway is open to US entries only, and I’ll be picking a winner two weeks from today (July 12th).

a Rafflecopter giveaway

And if you’d like to learn more about the Luminosa cookware set, it’s available for purchase at Bed, Bath, and Beyond.

Summer Pasta with Mushroom Scallops, Burst Cherry Tomatoes & Zucchini | The Full Helping

Now that I’ve tried them, I definitely understand why mushroom scallops are so popular: they have a great, toothsome texture, and they crisp up nicely on the outside while remaining tender on the interior. You could add them to any vegan dish for substance and flavor–I’m thinking they’d work well with risotto in the winter, or served over my garlicky edamame mash.

Enjoy the pasta, and good luck with the giveaway! See you for some weekend reading 🙂


This post was sponsored by Lagostina USA, who provided me and a giveaway winner with a Luminosa cookware set in exchange for the post. All opinions are my own, and I love this elegant cookware. Thanks for your support!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Pasta
Method: Stovetop
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan

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Recipe Rating

    • You can, but they may not be as sweet! If you find a nice, juicy, summer tomato, though, the dish will still be delicious 🙂

  1. 4 stars
    I am a sucker for traditional ravioli! It has been my favorite since I was a kid. Love it with plain butger or a good marinara sauce!

  2. 4 stars
    I made this last night and it turned out great. Next time I will add more herbs and maybe some capers or kalamata olives. Really delicious and creamy!

  3. My favorite pasta is fettucine alfredo! Just made an incredible vegan version last week.

  4. I am a huge fan of browned “butter” noodles with peas. We mostly eat just plain spaghetti with marinara though, since it’s the kiddo’s favorite.

  5. I just adore a simple pasta with pesto, tomato, and maybe some mozzarella. Delicious! These pans would be a wonderful addition to our kitchen!

  6. This looks AMAZING!! I still haven’t tried the mushroom scallops in any recipe yet, I think this might be the one! Thanks for sharing!

  7. 5 stars
    Wow, this looks and sounds so delicious- I love mushrooms! I will definitely pin to try later- and such an awesome pan! My favorite pasta dish is definitely seafood ravioli!

  8. My favorite pasta dish would have to be homemade macaroni and cheese. The cheesier the better!

  9. My favorite pasta dish is my mom’s homemade spaghetti and meatballs!!!!

  10. This looks delicious! I’ve never had the mushroom scallops, but this looks really good so I might have to try it soon. I love simple pasta dishes like this one, lots of herbs and veggies!

  11. This looks amazing. I love a rigatoni with chunky tomato sauce and eggplant. I also really like linguini with a creamy roasted red pepper sauce.

  12. I love the ease of this recipe! Thanks for sharing, and wow what a giveaway!!!! 🙂

  13. We love pasta with roasted red pepper sauce but I’m eager to try this recipe too – thanks!

  14. Loved your summer vegetable penne from your Food52 cookbook — can’t wait to give this one a try!

  15. I’ll try this dish … I really like the hempesan notion. And there’s a mushroom grower at our local farmers market so, plenty to experiment with. Thanks, Gena!

  16. Mushroom scallops? How have I never?! This looks divine. My current favorite pasta as of late is green/red lentil pasta with a beet marinara sauce and healthy heaping of roasted broccoli. Pasta is a dream food.

  17. My mom makes an ever-changing vegetables-and-pasta that is accidentally seasonal in that it includes whatever’s in the fridge at the time – not a fixed dish, but it’s one of my favorites nonetheless!

  18. This looks delish! I have a recipe I love with penne and asparagus as the main ingredients. So good! Thanks for the giveaway!

  19. Let’s be real, I love all pasta! But my favorite is with slow roasted tomatoes, garlic, and roasted eggplant.

  20. Shrimp and pasta! My husband makes several pasta dishes that are yummy! Thank you!

  21. This is exactly something I would make and love (minus the mushrooms, which I can’t eat). I can’t wait to try it with tomatoes from my own garden!

  22. What a creative way to use mushrooms. My favorite pasta dish especially in the summer is cold spiral pasta with beans and an oil free balsamic vinaigrette.

  23. This looks so incredibly delicious, Gena! Love the mushroom scallops, and yay for tomato season!!

  24. I’m a long distance runner, so I eat pasta several nights a week! Not Italian, but I love a peanut miso sauce on soba (or whatever pasta I’ve got leftover) with lots of roasted veggies and smoked tofu!

  25. Is there a difference in taste between regular tomatoes and cherry tomatoes? I’ve never had cherry tomatoes. This recipe sure looks delicious. I need to try it out.

  26. Gena, this looks fabulous! It makes me want to show up at your dinner table. I love the idea of the mushrooms scallops and the burst tomatoes and how they “color” the pasta. My kind of pasta dish! Thank you!! Enjoy your fresh tomatoes. . .still waiting out here on the coast. xoxo

  27. It looks like a beautiful set! I’ve really been enjoying your recipes lately. My favorite pasta dishes are the red lentil olive oil walnut pasta from Oh She Glows and a zucchini pasta dish w feta from a cookbook called Community (which is a great vegetarian cookbook).

  28. This looks wonderful! I still haven’t tried mushroom scallops, but now you have me itching to do it. My favorite pasta is pappardelle with garlicky red wine mushrooms.

  29. While I love all pasta-the simplest wins most of the time, spaghetti with marinara and steamed veggies- sometimes I’ll add chickpeas or/and garlic bread.

  30. Cooking is my #1 passion in life and Italian Drunken Noodle is always a hit. Everyone joins the Clean Plate Club when I cook that. Thanks so very much for the chance to win this!