One Pot Zucchini Mushroom Pasta

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

Ever since I made that one pot pasta several weeks back, I’ve been on the hunt for more recipes like this – easy, effortless and sure to be a hit with the entire family. And this zucchini mushroom pasta is exactly that.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

There is absolute no pre-cooking or sauteeing of any kind here. Simply throw everything into the pot, including the uncooked pasta and that is it.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

The water will be completely soaked by the pasta and once the noodles are cooked through, you can toss in a little bit of heavy cream (or milk, if you’re watching your calories) for a thin, creamy pasta sauce. Easy peasy.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

And don’t be too shocked when everyone just raves about how amazing this pasta is. Jason said this was the best pasta he’s ever had! I obviously didn’t tell him how easy it was. Hey, he did the dishes so it’s an even trade, right?

One Pot Zucchini Mushroom Pasta

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 6 servings

One Pot Zucchini Mushroom Pasta

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!


  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream


  • In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
  • Serve immediately.

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 378.7 Calories from Fat 58.5
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 3.4g 17%
Trans Fat 0g
Cholesterol 17.6mg 6%
Sodium 119.3mg 5%
Total Carbohydrate 64.8g 22%
Dietary Fiber 4.3g 17%
Sugars 5.8g
Protein 15.8g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If this meal were a senior in high school, it would be the winner of an all-around good guy. It contains an average amount of most nutrients but isn’t a superstar in any one of them. This is a solid, all-around, balanced choice for a meal.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


      • Zankruti says

        I had my doubts about this recipe but tried it anyway. I AM IN LOVE with it. Thank you soooo much !!!! I added 3% milk towards the end. paired the pasta with a chilean wine ‘Tarapaca’ 😀 i had one of the best friday nights after a busy week so .. thank you once again 😀 I am going to share this.


      This looks so deliciuous, and easy! I’m making it tonight, can’t wait to post my results! thanks for the great recipes!

    • Alysha says

      hi there, the only problem I had was when i added the Parmesan cheese. It stuck together in chunks. Is this supposed to happen? Thanks!!!

      • Chungah says

        No, that is definitely not supposed to happen! My recommendation is to use finely grated Parmesan cheese to avoid this. Hope that helps!

          • Pauline says

            Omggggg noooo I’ve just noticed I needed an oven !! :'( And I still dont have one…

          • kat says

            Pauline, this recipe does not need an oven. It calls for a Dutch oven, which is a kind of deep pot with a close-fitting lid — you can make this dish on the stove/cooktop. :)

    • Miss B says

      Delicioius! I used basil instead of thyme. It’s what I had. I also tossed in the spagetti to start cooking before the veggies as I like the veggies al dente. My hubby said throw some shrimp or ham on it next time. I also a little gorgonzola for extra flavor. Ummmm Ummm good! This one goes on the monthly menu!

      • Pam says

        Crazy question…I’m not a good cook…anyway, if you added shrimp, would you just throw them in the pot w/everything else to cook? I have a bag of the frozen peeled shrimp in the freezer, and was trying to find a recipe to use them in. Lol

  1. says

    Was looking for something easy and quick today for lunch. This fits the bill and I am going to make it. Sounds wonderful and has to be healthy if you use 1/2 and 1/2 instead of heavy cream. Looking forward to tasting it. Thank you for all your wonderful recipes.

  2. Sharon says

    Hello Chung! I LOVE all your recipes! Do you happen to have one for a “healthy” Eggplant Parmesan? Thanks… Sharon

    • cathy green says

      I make a great eggplant parmesan healthy style. Slice and salt your eggplant. wipe dry after it begins to sweat. place on the outddoor grill or indoor grill. you can spray w pam for easy release. after it grills make your eggplant parm by layering your sauce with eggplant and low fat mozzarella and bake til hot thru. delicious!!!

    • Camille says

      Preheat oven to 400 degrees. Peel eggplant zebra style and slice thin. Dip in egg (or egg beaters) and lightly bread with Italian seasoned crumbs. Place on a cookie sheet that is lightly greased with olive oil spray and also spray the eggplant slices. Bake until golden, turning once. They will be dry, but will become very moist when you assemble stacks of three with low fat mozzarella, lots of sauce, and a sprinkle of grating cheese, and bake at 350 until hot.

      • KIMBERLY says

        I love this version of Eggplant Parm, it’s even better than the original because you get more of the eggplant taste. AND you can eat it without feeling guilty!

  3. Rie says

    Can’t wait to try. Question…..did you use fresh or frozen peas??? I’ve tried 2 of your recipes so far and they were wonderful. Have high hopes for this one as well!!

  4. Spyce says

    This was really good. I added extra garlic and 1/2 of a diced onion. I Sautéed them out of habit. The zucchini still had a nice bite to it when the dish was done. The cream and cheese, I used Romano, are a must, and a dash of Aleppo pepper flakes add a nice touch of heat.

  5. sarah says

    this was so goodddddd, I don’t know if it’s because I made it after a horrible Monday or what but it was way better than I was expecting! Thank you for sharing it! I used rosemary instead of thyme because I had some fresh, and shiitake instead because that’s what I can get here in Japan haha
    It made dinner and lunches for 3 days! awesome!

  6. Meryl says

    This would probably be good using a vegetable or chicken stock instead of water, right? Maybe a bit less salt, depending on the saltiness of the stock.

      • Courtney Lovett says

        I went searching through the comments to see if anyone had tried this with chicken broth. I have free range chicken broth and it has hardly any sodium. Trying this tonight! Excited to give it a go.

        Thanks for the recipes!

  7. Candice says

    This looks good. I noticed there were white clumps in your photo, which is what happens to me too when I use cream/milk. I’ve always been curious to know why this happens.

    • Chung-Ah says

      By adding milk or heavy cream, it’s coating the noodles with a thin layer of sauce, inevitably leading to creamy “clumps” in the crevices of the pasta.

  8. Simone says

    I just made this! I found it was still a bit too moist at the end, though I don’t think I could have left it any longer, as the pasta was way tender at that point. it all tasted a bit ‘starchy’ to me, just because I don’t think I let enough liquid go. next time, I’ll do a bit less water (and more cheese because who am I kidding).

    • Chung-Ah says

      Yes, you always reduce the amount of water. You can also ladle out some water as needed during this process. It’s always safe to have more liquid than less!

  9. says

    Well thank you for being on the hunt. I think every reader appreciates the one
    pot idea. It’s one of the reasons we like stew. I have been lusting after pasta
    lately, so this is right down my garden path—-where I am picking zucchini and peas. Ha!

  10. Annie says

    This looks amazing but my picky other half won’t touch mushrooms. Any suggestions for another ingredient I could substitute in?

  11. says

    I seriously need more one pot meals in my life, like for those lazy days where I’m making a dessert and don’t want to dirty my kitchen again with dinner :). This one looks awesome!

  12. says

    I made this last night. It was amazing; quick, easy and delicious! I used ricotta mixed with some milk instead of cream and it turned out great.

        • Mandy R says

          Did you have any trouble with the liquid to pasta ratio when using gluten-free pasta? I want to make this but I’m worried my brown rice pasta will turn to mush.

          • Diane Campbell says

            I made this tonight with brown rice pasta instead of organic white/wheat pasta like last time. The brown rice pasta was very overpowering and it changed the flavor, not for the better. I suggest experimenting if you don’t eat wheat pasta. The first batch was awesome and definitely a keeper.

    • Chung-Ah says

      Feel free to substitute other veggies to your daughter’s preference, although cooking time may need to be adjusted.

    • Miss B says

      I used some torn spinach and next time i’ll add some yellow squash, asparagus or artichoke hearts. You can really add whatever you want including shrimp, chicken, ham or turkey. I used extra garlic but that’s always a given for me. My hubby went back for seconds!

    • Chung-Ah says

      Yes, absolutely! You can add it in the beginning with the rest of the ingredients, particularly uncooked diced chicken. As for the shrimp, I worry that it will be overcooked so you can always cook it separately and add it in at the very end.

  13. Christina says

    We are trying to avoid dairy, where possible, any suggestions for a sauce that doesn’t use milk or cream?

    This looks delicious! Thanks 😀

    • Chung-Ah says

      Christina, you can omit the heavy cream altogether. It’s really to provide a nice little base of a sauce but if you can reserve a little bit of pasta water for a thin sauce, that should work just fine.

        • Rachel says

          Suggestion for anyone not wanting to use dairy: sprinkle a tablespoon of nutritional yeast in at the end and stir! It gives a faux cheesy flavor, delish! (And I am also a dairy eater so that says a lot lol)

    • amanda says

      Have you considered trying unsweetened, full fat coconut milk instead. My husband is vegan and I use that a lot. The refrigerated type doesn’t seem to have an overwhelming coconut flavor. I’m going to try it in this recipe this week. I also plan to add in some brewer’s yeast to give it a “cheesy” flavor without the dairy. I’ll come back and post my results if it’s a success. :)

  14. Jill says

    Just made this last night – YUMMY! I used asparagus instead of zucchini b/c I didn’t have any and corn instead of peas for the same reason. No thyme tho, so used a mixture of seasonings. Still felt like it needed something more – any suggestions? This was SO easy – and I have enough left over for a week of lunches – ha! THANKS!

    • Chung-Ah says

      Jill, you can always add in peas, zucchini and thyme next time. The flavor combination is absolutely amazing! And if you like some heat, red chili flakes would also do wonders.

    • Ellen says

      It worked for me with gluten free corn pasta! I used a penne and it was delicious. The cooking time may have been a bit different – I didn’t watch the clock and just checked the noodles for doneness.

    • Samantha says

      I squeezed a little lemon juice in it- I thought it gave it a little more brightness and flavor and brought it all together :)

    • Chung-Ah says

      I’ve never tried it myself but I don’t see why it wouldn’t work! Cooking time may need to be adjusted though.

    • Ellen says

      It worked for me with gluten free corn pasta! I used a penne and it was delicious. The cooking time may have been a bit different – I didn’t watch the clock and just checked the noodles for doneness. I also used canned mushrooms and they were fine.

      • Peggy says

        I agree, the sauce was delicious. My gluten-free rice pasta wasn’t the greatest texture, though. I’d thought of trying again, making the sauce separately, since it was so good. But since corn pasta worked for you, I’ll try that first. This recipe is too good not to try again.

      • Peggy says

        I have two daughters who have celiac disease, and another who is vegetarian. Gluten-free vegetarian cooking is a huge challenge. I’ll try this one again with corn pasta for our Sunday dinner. Thankfully, the grandson loves EVERYTHING so I’m sure he’ll enjoy it.

  15. Jade Alice says

    I made this last night, it was amazing!! Even the other half approved and he’s not one to have meals without meat. The only thing I would suggest is to add the courgette/zucchini when the water is simmering, that way they don’t go as soggy, but that’s just my preference.

    Thanks for this amazing recipe, I’ll be on the scout for more :-)

  16. Saskia says

    I made this yesterday and it turned out great. I think I will add some carrot next time to add a little pop of color. I have to admit I did have a “will this ever work moment” for the first few minutes but as soon as the pasta started to soften it all came together.

  17. Christy says

    Just made this. It turned out really well. My toddler just loved it, Hubby too. I found 4 1/2 cups made it too soupy for my liking but other then that a success.

    • Chung-Ah says

      Christy, you can certainly reduce the amount of water to taste. I prefer to have a little bit of liquid leftover to create a thin layer of sauce.

      • Tasteful Dishing says

        Made this tonight. Used 2 cups water, 2cups chicken stock, and 1/2 cup white wine. Followed the rest of the recipe. It came out great! Only bad thing is my pasta stuck to bottom of Dutch oven. Will probably make in my non stick pot next time. Oh the endless possibilities …..

  18. Julie says

    I made this tonight with portabella mushrooms and yellow squash in place of the peas.
    Super easy, delicious, and the leftovers will be even better. Thanks for posting. We loved it!

  19. says

    Currently just enjoying this dish BEFORE it’s even served up for dinner. Although I did find 1 pound of pasta slightly too much. I’d reduce next time. I also put some sun-dried tomatoes in after this had cooked. YUM!

    • Chung-Ah says

      I personally do not like to use cream of mushroom soup – it is very high in calories and fat content.

  20. Allison says

    I made this the other night for my parents and aunt and it was a big hit, even though am the only veggie in the group! It is very filling. I am definitely making this again.

  21. Fenn says

    Very yummy. Certainly a keeper, personally I would change the peas for a different green, not much of a pea fan but overall very nice easy dinner.

  22. Lindsay says

    Making this tomorrow, it looks so good! Do you think I could sub nonfat Greek yogurt for the heavy cream?

    • Chung-Ah says

      I do not think Greek yogurt is an appropriate substitute. I recommend substituting milk over the heavy cream if you are watching for calories.

      • Evelyn Nilsen says

        I didn’t have heavy cream, but did have half and half. After I put that in it seemed too thin, and I added about 1/4 cup plain yogurt since that is what I had in the fridge. Happy to say it worked very well :-)

  23. maggie says

    yum! i don’t have peas at the moment, but do have frozen asparagus pieces- can i use those instead?

  24. Lauren says

    I don’t have an immersion blender… could I puree the red peppers with my food processor first, then add them in?

  25. Kerry says

    I have this recipe on the stove right now! I can’t wait to see how it comes together. All the veggies are my favorites and who doesn’t love the idea of just one pot?! Thanks so much for posting…

  26. says

    I love this. I love pasta and vegetables and now my mind is going wild with other ingredients I can use so there is lots of varieties when making this recipe. Thank you.

  27. Donna Klepper says

    I love Pinterest -the food and drink portion – having said that, your site is by far the best one that i have ever looked at – every one of your recipes have been wonderful, simple to prepare and delicious to eat – thank you for sharing these delicious dishes –

  28. Laura says

    I cooked the pasta by itself first, I didn’t realize we had to cook everything at the same time /: what should I do next?

    • Chungah says

      Laura, the beauty of this recipe is that the pasta gets cooked right in the pot. But since you have already cooked the pasta, this recipe may not be used or salvaged at this point. I recommend trying this recipe again with uncooked pasta.

  29. Brooke says

    Made this tonight and it is delicious! But even after halving the recipe I have a ton of leftovers – have you tried freezing it? Do you think it freeze well??

    • Chungah says

      There’s no need to drain the water as the pasta should soak it all up. And yes, the addition of cream will create a very thin layer of sauce to coat the noodles.

  30. Maja says

    Delicious recipe, Chungah! This might be a silly question but do you stir the pasta during cooking or you just leave it as it is? I just made it (yummm) but my zucchini got too mushy. I used whole grain pasta, so not sure if that could cause it or just me stirring the pot. Thanks!

  31. Miranda says

    I made this last night and my dad LOVED it. I’ve been wanting to try one of these one-pot-pasta dishes so I figured I’d give this a shot. We’ve been looking for new zucchini recipes because my uncle planted way too many zucchini plants in his garden and there is only so much zucchini bread one family can eat. Next time I make this I may halve the recipe because we were left with a TON of left-overs. I also only used one zucchini instead of two. Our zucchini were massive and after getting one chopped up I knew two would be too much.

  32. Emily3 says

    I was looking for inspiration to use up a large zucchini, and it turned out I had everything on hand to make this recipe. Very tasty! I used whole wheat linguini and it worked well with the cream sauce. You have such lovely photos – I’m enjoying getting recipe inspiration from your site!

  33. Cathy Walters says

    Can’t wait to taste it! Can you use different mushrooms, don’t have any cremini on hand just regular ol’ white mushrooms? I would like to make it tonight.

  34. Brittany says

    This was devine! The only modification I used was 4 cups of chicken stock and 1 cup of water instead of 4 and 1/2 cups of water.

  35. Leann leavitt says

    I have never used mushrooms in my cooking even though I love them. My question is is it normal for the water to turn dark because of the mushrooms or did I not prepare them right?

  36. Damél Cambanis says

    WOW!!! I had to come back and write a review!!!!
    This is an amazing one pot recipe!! the flavours are amazing and my 3 year old and hubby loves it!
    Can’t wait to try ur other one pot pastas!!
    Thanks you !!!!

  37. Courtney Hanson says

    I loved this!! I made it last night and I added some frozen spinach because I had it on hand to add to the green factor!! Super delish and my kiddo ate it right up.. well except for the shrooms but that’s ok.

  38. Kaylee M. says

    Just made this. Very good. I skipped the peas and left it with just the mushrooms and zucchini. I also added a chicken bouillon cube. Very tasty and sooooo filling!!!! Very easy to make. You could add spinach too, but I skipped because I didn’t have any on hand. Nice and creamy and the Parmesan cheese tastes so good with it. Thank you for the easy yummy recipe!!!! Lots of love from arizona.

  39. Autumn says

    I made this tonight and it was so good! When I first added everything to the pot, it look like there wasn’t going to be enough liquid, so I added more. Welp, I should of been patient because then I had too much liquid! Easily fixed though, by adding more cream and cheese and simmering it a bit longer. Thankfully I used whole wheat pasta, so it held up to the extra time. This was super easy though, & a great blend of flavors!

    I have tons of zucchini in my garden, so I’m very grateful for all of your zuke recipes!

  40. Nicole says

    So good! Had to use fresh basil bc I didn’t have thyme. I also added some milk and butter in place of the heavy cream. I’m excited to try your other recipes!

  41. Alexandra Rutherford says

    Genius! Thanks so much for the super quick, easy and tasty meal. I did the prep ahead of time, so it took just 10 minutes from a boil to the table. Sadly, I cut the recipe in half for two…wish I hadn’t done that.

  42. Maria says

    WOW!!! you had a lot of comments that I didn’t have time to read them all. If my question has been asked I apologize. Can I substitute Chicken broth instead of water?

  43. Andrea Robbins says

    This was a great, easy recipe! Thank you. :)
    I saw one person’s comment–thinking it might not be great for freezing.
    I’m looking for someone who has frozen it and tried it out after–any success anyone?
    It makes a HUGE amount, my husband’s super picky…so it’ll be just me eating this. I’d LOVE to salvage the leftovers now and my sanity later for a “no cooking” night.
    Thanks for any feedback and freezing tips along the way. I do not have much experience freezing leftovers.

  44. says

    Browsed Pinterest last night searching for quick lunch recipes and this caught my eye as it seemed very quick and easy and looked yummy. I am having it while I am typing this which shows how excited I am about this dish! I had to make a few adjustments and also threw in what I could find and thought would go nicely with it. It turned out fantastic! This will be a regular on my meal plans!
    Thank you very much!!

  45. Olivia says

    I really appreciate the simplicity of this recipe and it’s great for the summer bumper crop of zucchini! I didn’t have cream so I stirred in some cream cheese. I had to add more salt because it was lacking flavor at first. But still a great recipe!

  46. says

    Awesome recipe! Very easy and my husband and family loved it! That being said, I added another half cup of parm, heavy cream and 1/2 block of cream cheese. So good! Probably not the “healthy” route, but very tasty!:-)

  47. Claudia says

    I just made your pasta for lunch and it turned out great! It was the first time ever I cooked a one-pot recipe! But it won’t be the last time :)
    Claudia from Germany

  48. Patricia says

    Hi I would just like to say this recipe was very good.Me and my Husband just finished it for dinner.I will definitely be making it again. I added fully cooked rotisserie chicken and I used 4 cups of chicken stock and 1/2 cup of water it came out good Thank you for this Quick and easy recipe. Patricia W

  49. Kim Ely says

    This was awesome! I’m pregnant and really can’t stomach much and I had chills all over while eating this, it was that good. I too was worried about it not being enough water but waited it out and it absolutely was perfect. Thank you so much!

  50. Lorna says

    I made this for dinner tonight and it was yummy, thanks for the recipe. Mine did turn out quite watery though, could it be because I did not use a stock pot or Dutch oven?

    • Chungah says

      Many factors could be at play here. The most common problem is that the heat source may not have been set appropriately. You can certainly reduce the amount of liquid for next time to ensure that all liquids are reduced.

  51. says

    I didn’t believe it could be as easy and delicious as you said, but I had tried several of your other recipes to great fanfair so I said “what the heck” and tried this. Just want to say, “WOW!” Just as promised, easy AND delicious. DAMN delicious. Big fan of all the vegetarian options here as well. Thanks!

  52. Kayla says

    Made it tonight with basil instead of thyme, and added leftover cedar-planked salmon at the end. Was AMAZING! Also used half and half with a little milk. Oh, and chicken stock instead of water.

  53. Ann says

    I made this tonight I added some chopped banana peppers and added red pepper flakes. It was fantastic! Thank you for the great recipe.

  54. says

    I made this last night but ran into a problem with my pasta cooking too quickly and kind of ending up sticky. The taste is really good but it looks no where near how smooth yours looks in the photo. What kind of pasta do you use? Next time I might use more water and then ladle it out if necessary.

    • Chungah says

      Devon, you can certainly reduce the amount of liquid for next time. Additionally, it is best to reduce the heat to let the pasta cook appropriately, soaking up all the liquid. I also used a pack of spaghetti from Trader Joe’s.

  55. Connie Uramkin says

    I just made this for my family and it was a hit! Even my husband loved it, and he loves his meat. I had to substitute peas for lima beans because I was out. I know it sounds weird, but it turned out great. Thanks for this easy, yummy recipe!

  56. Kim M says

    This recipe was so good!! The only thing I added was some lemon juice, it gave it just a slight zing that really made the dish pop! Thanks so much!

  57. Melissa N says

    I made this tonight and it was amazing! I don’t normally alter recipes when I first make them but I felt like there was to much liquid at the end & almost ladled it out when I decided to add another 1/4c of heavy cream & 1/3c of parmesan cheese. I kept stirring it to mix it & cool it down for the sauce to set & it was perfect. Definitely making this again!

  58. Eddy says

    Soo, I’m lactose intolerant, as well as meat intol (hence looking through veggie recipes). Is there anyway I can do this without the heavy cream/milk? Any lactose intol friendly substitutes? Please and thank you!

    • Chungah says

      Unfortunately, I do not feel comfortable suggesting various substitutes without further recipe testing as I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment for substitutions to fit your dietary restrictions.

    • Chungah says

      Dawn, it is very difficult to answer what you did wrong as I was not in the kitchen with you. Many factors can be at play here such as using substitutions or not following the directions exactly as written.

      That being said, I worry that you did not add enough liquid, or your heat source is set too high, causing the liquid to reduce too much and leaving the noodles to stick together.

  59. Chelsea says

    I just made this for dinner for my husband and I, and it was a huge hit! I also had no clue that this recipe would make THAT much food. But I’m grateful because now my husband and I have lunch and dinner and then some tomorrow. Delicious and so easy!

  60. Liz Baltes says

    Saw this on Pinterest this morning and JUST made it tonight — very yummy recipe! But like another visitor said already, I will have to reduce the water next time. I had to add a little cornstarch to thicken it up but overall, very good! Thank you for the recipe!

  61. says

    WOW! I’m so happy I finally decided to try one of these 1-pot wonders!

    I took your original recipe, made a few tweeks based on reading through the comments ahead of time & my family cant stop talking about how yummy it is!

    Thank you so much for sharing such a yummy & healthy recipe!

  62. Bree says

    Trying this recipe tonight! I’m thinking of combining it with this recipe: …but just adding the tomatoes, sausage, and extra parmesan to make it more of a “complete” meal in one. I’m using sweet Italian sausage instead of andouille though, so I am a little nervous. I hope it turns out okay! Thanks for such an easy to follow and simple new recipe :-)

  63. Katie says

    We do not have any Thyme on hand at home and would prefer not to have to pack up the kids for an extra stop. Anything we can add instead of that or can it be left out with the same result?? Looks delicious and I can’t wait to make it! Thanks!!

  64. Lyn says

    Great one pot recipe, though I felt a couple changes need to be made. It was a little runny so I first I used vegetable broth in place of water and 1/2 cup heavy cream with 1 Tbsp of flour to add thickness I also used a full cup of grated Parmesan and half a cup of mozzarella. I also did not have thyme sprigs and thought 1 tsp of ground thyme was sufficient. I also just cooked all veggis first with a little olive oil to bring out the tasty flavors. Turned out wonderful.

  65. Carolina says

    I’m in medical school and I can no longer afford to spend much time in the kitchen. I decided to cook your recipe tonight while I study for a huge test tomorrow. Soooo good! I added spinach to the recipe. It was perfect! Delicious and time efficient. Thank you so much. My pasta craving was satisfied. I can’t wait to make this again.

  66. Natalie says

    I made this last night and not only is it super easy, it was delicious! What an awesome recipe! I ended up using half water & half chicken stock and it was tasty…gave it a little more flavor. And I used 1% milk instead of heavy cream and it came out fine! Finally found a healthy pasta dish that actually tastes good! Thanks :)

  67. Jeanne says

    I just made this! Great use of ingredients. I used button mushrooms, minced garlic, more peas, more parm and subbed coconut milk for cream b/c that’s what I had. It took longer to cook, more like 15 minutes. Brilliant idea of 1 pot! Thanks for posting!

  68. says

    I did it and l love how easy it is and how quick too. I did not use the same vegetables my daughter does not like mushrooms :)
    thanks for sharing
    have a nice week end

  69. Sarah says

    I have been looking at this for a few days and finally tried it for our dinner was great! I made it exactly as written,but halved it because it’s just the 2 of us,and I drained some of the water before adding the cheese and cream. We loved it!

    • Chungah says

      The zucchini is not “mushy” nor overcooked but you can always add the zucchini in the last 5 minutes to suit your texture preferences.

  70. Renee says

    This was delicious!!!! I was nervous that the water didn’t cover everything, but it turned out great! As the steam cooked the veggies, everything shrunk and the water ended up covering everything and was then absorbed in the end. Turned out perfectly and was delicious! Thank you!

    • Chungah says

      The pasta is fully cooked. If you prefer more of an al dente texture, I recommend using less water and reducing cooking time as needed.

  71. Linda says

    I used Gluten Free pasta and it all stuck together not sure if it was because of the type of pasta. Seems there was not enough water but I followed your directions. The taste was not so good. And the zucchini was very mushy… What did I do wrong?

  72. Michele Gouveia Allen says

    Great recipe – but I added a couple table spoons of cream cheese and it thickened it up and brought it together nicely. That was my add 😀

  73. Sarah says

    Hey Chungah! Thanks for the delicious, healthy recipe. It came together so quickly and it tastes great. Perfect for a busy college girl like me! :)

  74. Joanna says

    What a great idea. Have all these ingredients at my fingertips and looking forward to trying this out tonight! I opted for chicken broth instead of just water for some flavor. Unfortunately lactose intolerant so I have to skip the cream. May try the coconut milk like another reader mentioned. Thank you!

    • Chungah says

      I actually do not recommend beef broth in this recipe – the coloring is too dark (resulting in an un-appetizing dish aesthetically) and the taste may be a little too strong.

  75. Sirvasha says

    This is the second meal I have made from this site this week and yet another hit. I used 4 cups of chicken broth because we had a ton left over from Thanksgiving and just a little water. I used dried thyme as that is all we had and fettucine for the same reason. The flavor was amazing. I added a little more parm cheese and red pepper flakes once it was served. So yummy. Loved it as meatless meal, but some sauteed garlic shrimp would make this even better I think.

  76. Kimberly says

    I made this tonight and even though I enjoyed the dish it seemed a little bland. How much salt and pepper do you add? I used everything you suggested. Thanks!

    • Chungah says

      Kimberly, I’m sorry that you found this bland, but it is very important to generously season with salt and pepper, to taste. A little bit goes a long way! And I add as little as 1/4 tsp of each or more, to taste. It’s really up to you and your taste preferences.

  77. Kelly says

    I noticed that someone else said they tried this with gluten free pasta and it worked. I love most of your recipes, and usually have an easy time converting them to gluten free, but when I tried it with gluten free pasta, it made a huge pot of goopy, glue-y, starchy, gunk. Not very appealing, and it didn’t really look very similar to your pictures. So I would say to anyone trying this gluten free, try at your own risk! I wish it turned out better, I was so excited to try this!

    • Chungah says

      You can certainly try substituting a dairy-free substitute but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

  78. says

    Made this for dinner last night, lots left over, just the two of us, We totally enjoyed this recipe! I added 1/2 pound of Shrimp at the same time I put in the cream and Parmesan Cheese (used a lot more cheese!) Served with Garlic Bread…just deelish!

  79. says

    I just made this and we didn’t have peas or zucchini, so I used kale and spinach and carrots and it was delicious. We were low on the cheese so it wasn’t as “cheesy” but it was still tasty.
    I didn’t add my mushrooms or the spinach and kale to the boiling pot since I had the carrots boiling with the pasta, other than that, I followed the recipe as is and it was delicious!

  80. says

    Just made this and the whole family loved it! I didn’t have thyme so I left it out and added a can of chicken about half way thru. A quick and easy meal, thanks!

  81. Autumn says

    I made this tonight and it was a huge success! My husband is a very picky eater and he said “this is a new favorite dish!”. I did add a few of my own touches.. I cut up some chicken breast, tossed it in the skillet while the rest was simmering. And added more of the veggies and seasonings. I also added a little onion powder and Italian seasonings. I mixed it all together before adding the sauce mixture. I did have a little too much broth but I strained it and kept the liquid if needed. 4 thumbs way up!

  82. MD says

    I made this last night. And didn’t like the vegetables getting way too soft. So next time I’m gonna boil pasta first for like 7 min.

  83. Marlee says

    Was I supposed to add the spaghetti first? I put in the veggies and then the pasta. Then I realized the pasta probably wouldn’t cook. So I took it all out and tried to put the spaghetti on the bottom. Would it matter?

  84. Andrea says

    Though not gluten intolerant I do try to buy gluten free pasta. Do you think I could have the same results with a brown rice pasta?

    • Chungah says

      Without further recipe testing, I cannot advise if this will work or not. I know that some of my readers did not have successful outcomes using gluten-free pasta so please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

  85. Jess says

    I just made this and it is SO good.
    I’ll definitely be adding this to my recipe routine. So good and simple!
    Thank you.

  86. Meredith says

    i made this last night! It was SO good, and even better on dat two! We like things with a bit of heat so I added red pepper flake! Also I may add grilled chicken next time. But yum yum! I love it!!! Thanks !

  87. MJ says

    This one is a huge success in our home. My super picky 2 year old loved it as did the older kids.
    Since we like a higher veggie to pasta ratio I halved the amounts of pasta and water, it turned out great!
    Thank you!

  88. Jean says

    I’ve got everything in the pot on the stove now….my only question is that I’ve got all the pasta on the bottom and the water just covers the top of that….and about two inches of ingredients heaped on top. It seems like very little water for all this ingredient :( fingers crossed for good results!

  89. Jean says

    I made this tonight for me & the hubs…sooo good!!! I used whole wheat thin spaghetti & followed the recipe as written. Very, very good! I think shrimp would be an awesome addition here, but as it’s written, easy & yummy, and will be making again:)

  90. Stephanie Hurmuses says

    Eating now as I’m writing….DELICIOUS! I used (unsweetened) almond milk instead of cream….works great!! Thank you!!

    • Stephanie Hurmuses says

      Eating now as I’m writing….DELICIOUS! I used (unsweetened) almond milk instead of cream….works great!! Thank you!!

    • Chungah says

      That certainly shouldn’t be happening. As you can see from the pictures here, the veggies are completely immersed in water. What kind of pot are you using?

  91. says

    Oh man!!! It was so delicious we added siracha to ours to add a little spice I had seconds and well could’ve easily has fifths. It’s going in our recipe cycle for sure! Thank you for a hearty vegetarian meal!

  92. says

    I just made this for lunch and it was delicious! I didn’t have thyme so I added Italian seasoning, substituted milk for cream and added a tablespoon of butter at the end. I seriously love this. Thank you so much.

  93. Nadine says

    I have this on my stove right now! Can’t wait to taste it!! Since I don’t care for the thyme flavor, I added basil instead.

  94. Debbie says

    Found this on Pinterest and made it for dinner tonight. I’m allergic to peas, so I substituted with a yellow squash. Also had a handful of mozzarella leftover, so I threw it in the pot. Couldn’t have been easier! Really enjoyed this one! Thank you.

  95. Nicole says

    Hi! This recipe sounds delicious and I love vegetables however I am diabetic and so I was wondering what could be substituted for the spaghetti?? The carb count is way to high for me but i absolutely love the one pot method!

    • Chungah says

      Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

    • Rosie says

      Have you ever tried using the zucchini for noodles…they sell the tool and most stores now that shred zucchini into long pasta noodles…I use it to cut down on starch…

  96. Rosie says

    This dish is delicious…it was quick and easy with no fuss and no mess…and it tasted great…I had to add some extra garlic cause I’m a garlic freak but it was great…from a single mom on a Friday night who was dreading making dinner…I thank you! Keep them coming :)

  97. Amanda says

    Soooo delicious! Made it tonight; here are a few notes. The proportions may seem off but they are perfect. I used linguine noodles. Water amount is perfect. (I had to leave it cooking about 2-3 minutes longer than suggested). Left our peas and used extra garlic. Husband, who is a meat and potatoes man, loved it! Pulled out just the pasta for the picky ones. Fast, cheap, easy, and truly a one pot meal!

  98. Felicia Anne says

    I am not a cook but I can follow a recipe, and this was easy. For a while I didn’t think it would work but success.
    Thank you for posting.

  99. Lucie says

    Just made it for lunch and wish I could say how good it was but nobody from my family liked it. Reminded me of old days making pasta dishes from packages (i think it was called Sidekicks) Too starchy, bland and don’t want to mention how long its going to take me clean the pot. I think there is a reason why pasta should be cooked in large amount of liquid on its own and drained!!! Lesson learned.

    • Chungah says

      I’m sorry that this didn’t turn out the way you had imagined but I only share recipes that have been thoroughly tested. And as you can see from the many reviews and comments here, all of my readers have had successful results as well. However, I understand that mishaps and failures can still happen.

      That being said, did you follow the recipe exactly as is? Also, if your pot is dirty, then I imagine something went terribly wrong as that shouldn’t be happening. If substitutions were made or if your heat source was not set appropriately, that may be the reason for the failed outcome.

      I also understand that you prefer to cook pasta in a large pot of water but one pot meals are huge time-savers and actually quite tasty (if not tastier) when cooked correctly.

  100. Laura Neely says

    I made this for dinner tonight. SO GOOD. I did have to drain it a little bit but that didn’t affect it at all. I’m in my early 20s trying to learn how to be more domestic (haha) and I’ve started making dinner once a week to help my mom out and get better at cooking. This was so easy and certainly damn delicious. Thanks!!

  101. Star says

    This was an epic fail for me. I don’t know what I did wrong! I used organic spaghetti. It turned out so mushy. Anyone else have this problem?

    • Chungah says

      I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that failures and mishaps can happen. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

      So I must ask – did you follow the recipe exactly as written without any substitutions?

  102. Mary Wright says

    Hi, I have just made this, and had to throw it away, which is not good for a family on a tight budget, I used rice pasta, as we are gluten intolerant, the pasta clumped up and made the water like glue, I added more water to try and get it right, but to no avail, it tasted very gluey, and had to go into the bin, I thought I had better let readers know, so they don’t make the same mistake. xx

    • Chungah says

      Mary, I’m sorry that this didn’t turn out for you. However, if you read through the comments here, you will see that others have had the same results when making this substitution.

  103. Shealeigh says

    I have made this dish a few times now, and the family loves it! Tonight, I decided to use some mini shells instead of the regular pasta, and it was great! Everyone loved it, and the shells were a fun little twist. I love how versatile this recipe is, and it’s very fun to try different things. Thank you for posting this recipe, it is now officially in my ‘favorite recipe book’!

  104. says

    So many responses ! This recipe seems amazing, can’t wait to try it. Prefer appalling or thin spaghetti. Being that it cooks in 5 minutes or less….how would I start the cooking process before adding pasta. And would the volume of pasta produced change the out come? Leftovers are never an issue when it co.ed to pasta…lol

    • Chungah says

      Unfortunately, without further recipe testing, I cannot advise on how this will turn out using thin spaghetti as the volume of pasta can change the outcome in a one pot meal like this. Please use your best judgment to make the appropriate substitutions.

    • Samantha says

      I used thin spaghetti and cooked it for the 8 minutes. It still soaked up all the water and was fine. If you wanted it more al dente then I might reduce the water slightly with the cooking time? But using thin spaghetti wasn’t an issue for me.

  105. Laura says

    I made this for dinner on Friday night and it was delish! I especially love that we have a ton of leftovers too. I subbed in half and half for the heavy cream since it tends to kill my stomach a little less, and it turned out yummy and maybe even kind of healthy tasting? :) Thanks for the awesome, easy to prepare recipe!

  106. Tara says

    OMG, cooked this tonight and it was a big hit. I used chicken broth and I grated fresh parmesan cheese (the pre-shredded kind has added preservatives and I find it does not melt as smoothly as freshly grated). I cooked some organic chicken breast in the oven with my basic seasoning blend of kosher salt, freshly grounded black pepper, garlic powder and onion powder. I added the shredded chicken to the pasta just before adding the milk and cheese. I will make this again and again. The flavors meld well together. I didn’t have any fresh thyme, I used 1 tsp of dried and it was perfect. Thanks for this awesome recipe!!!

  107. Courtney says

    I made this and it started out with what looked like not near enough water. It was nothing like your photo! So i added more water and it ended up needing to be strained and some of it burned and it was sticky and it was a big sad failure :( the flavors were really good but i couldn’t get past that mushy noodles… Do you have any idea what i could have done wrong? I even strained the water in the beginning and remeasured thinking I had measured wrong but i hadn’t. Everything else came in the appropriate measurements except for the peas so I’m totally lost as to what went wrong but id love to try again, if i figure it out. :/

    • Chungah says

      The addition of water than what the recipe called for may be the culprit here. Your heat source may have also been set too high.

  108. Samantha says

    I just made this dish and loved it! I followed the recipe almost exactly, except I added extra garlic (the more the merrier I say!), and my kicker was a little lemon juice. I didn’t put it in with the bulk of the pasta, but squeezed a slice into my bowl to brighten it up a little and make the flavors pop. The acidity balanced well with the richness of the cream and cheese. I would highly recommend it! My mushrooms and peas were perfect, but the zucchini disintegrated. Next time I think I’ll add the zucchini a little later into the cooking process and/or try it with asparagus. It was so nice to cook it all in one pot! Thanks for the recipe! I can’t wait to try more of them!

  109. Ruthie Osburn says

    I made this tonight exactly as the recipe read. It was pretty bland but that was probably my fault because I wasn’t sure how much salt to use (I used just four twists of sea salt) We ended up just salting it on the table, each person to their own liking. My after picture looked just like yours! :) it was delicious with the added salt at the table. I will make this again but will use more thyme, add some parsely, more garlic, more salt, and a tablespoon or two of capers-I think they will add a nice zing. Thanks for the recipe!!!! :)

    • Brittany says

      i used about a table spoon and a half of chicken bouillon to give mine a tad extra flavor. It was absolutely perfect. I also tossed in some more spinach. It was awesome.

  110. Nora says

    I made the one pot Garlic Parm Pasta last night – my husband, who thinks he is the next top chef (quite annoying!!) – Loved it! This is the next one I try. Think I’ll serve up some simple chicken cutlets with it. Thank you for providing such really great, tasty, simple dishes!!

  111. miss pooslie says

    made this tonight (except instead of thyme i used basil and instead of peas, halved grape tomatoes) when i put it all in the pot, i didn’t believe there was enough water to cook the pasta so I added another 2 cups. once it was boiling, it was clear that there would have been enough water! oh well, lesson learned, it was a good dinner anyways :)

  112. Maryann says

    Hi there 2 questions, if you use frozen peas do you thaw them first? and the nutritional information you have listed is that per serving or for the whole thing?
    thank you and looking forward to making this.

  113. Sarah says

    made this last night and it was yum! Would have used less water and reduced the cooking time, as it was all a bit too tender by the end. Also would perhaps go a bit more herb-crazy next time…the sage was awesome, but some fresh parsley, some lemon, etc. would have made it even better. thanks Chungah for the awesome inspiration, I’m so excited!

  114. says

    I am just starting to cook and have never really done so before….. this was the easiest and tastiest recipe ive seen in such a while! it was so good and sooo simple to make…. i was amazed.

    thank you!

  115. Becky says

    Anyone made this with brown rice pasta instead of wheat pasta? Any changes need to be made to work with brown rice pasta? Thanks!

  116. Emmeline says

    i just made this today and have had it for my dinner tonight. It was so tasty and will keep me fed for the whole of this week. I added some coriander and mustard seeds and it was brilliant

  117. Lesa says

    I was wondering the serving size, I didn’tt see it. It says six servings, but how much is one servincg? half cup, 1 cup?

  118. Becky says

    I made this with brown rice pasta. It is possible, but you can’t do it all in one pot.

    I sauteed 1 lg onion and 4 cloves of crushed garlic with salt and pepper in 2 tbsp of olive oil until starting to soften. Then I added the sliced mushrooms and continued to sautee until starting to brown. Then I added 2 5-6″ zucchini sliced into 1/4″ rounds and 2 similar sized crookneck yellow squash also sliced into 1/4″ rounds and 2 c of frozen green peas. At that time I added 1 tsp dried thyme and 1/8 tsp freshly grated nutmeg, 1/2 c of white wine and 2 c low sodium chicken broth. I brought to a boil and continued to cook on a low boil without a lid while the brown rice pasta cooked in a separate pot. I used 12 oz of brown rice pasta and cooked it for 12 minutes. When the pasta was done, I strained it and added to the veggies along with 1 c of diced ham and 1/4 c of half and half. Then I cooked all of it for 3 minutes over medium. Removed from heat and stirred in 1/4 c freshly grated parm. A little more work than the original recipe, but it was soooo good! This is definitely going into regular meal rotation at our house.

  119. Caitlin says

    has anyone tried to use a whole wheat or high fiber type of pasta? I try not to eat white foods, so before I try out the recipe I figured I’d ask! Thank you in advance

  120. Georgia says

    I love the idea of a one-pot-dish :)
    Do you think this recipe would work well with whole wheat spaghetti? I’m trying to eat a little more healthy.

    Thanks for sharing :)

    • Chungah says

      That sounds like a great substitute but I can’t answer with certainty as I have never tried using whole wheat spaghetti myself. Please use your best judgment.

  121. Vidya says

    I used rotini and elbow macaroni, omitted he peas as I didn’t have it, used a little bit of sour cream and milk instead and sautéed chicken breast in olive oil and added it to the dish. Wonderfully yummy dish! I love the idea of cooking the pasta with the veggies. Would totally make it again! Thanks for sharing :)

  122. Maria says

    Hey girl! I made this today and it was amazing :) I just change de heavy cream for a lactose free cream and although it didn’t turn as creamy as it looks in your photos, the taste was great!
    BTW Congratulations for your blog, it’s really nice! I also love the fact that you teamed with a nutritionist!
    Excuse my not so good English!
    Greetings from Mexico!

  123. ali says

    Made this for dinner tonight and LOVED it!! Followed the recipe exactly, however toward the end I covered mine to cook the pasta faster. Thanks for sharing :)

  124. Sel says

    I LOVE this recipe!
    My mum asked me to cook while I was visiting my family for the last month. Since I’m not a very good cook, I looked for an easy recipe and found this. My family loved it. I had to make it two more times for them ^^

  125. Jamie says

    I just finished making this and was pleasantly surprised at how much flavor there is! I expected it to be a bit bland, but it isn’t. These are all my fav veggies. I added closer to two cups frozen peas because my 12 month old and 2.5 love them. I also cooked in veggie stock instead of water because I thought it would help give more flavor, it probably didn’t need it! I added a bit more whipping cream (my half n half was sour!). Delish!

  126. Jean says

    Made this tonight for dinner. It was excellent! I halved the recipe since it was just me and my husband and cooked the noodles in chicken stock. Turned out great and I love how it only took 20 minutes. Will definitely make again and again!

  127. Mayte arias says

    I used whole wheat pasta And added an extra zuchinni, smells really good, but i had to drain it, there was a lot o Water. Also i added “media crema” instead of the heavy cream. It taste delicious altough.

  128. C Doubleday says

    I NEVER would have thought this would be so good. My husband was totally against it. My father gave me a bunch of zucchini and I was trying to figure out what to do with it. I have tried and true recipes but wanted something different. THIS delivered. Thank you.

  129. Crystal says

    First let me say I am so happy I came across your blog. This is the first recipe of yours I have tried. I was a tad skeptical it would really come together, but pleasantly amazed at how well it turned out, and tasted. I didn’t make any changes, just followed the recipe as stated. I can’t wait to go look and find another one to try. Cheers.

  130. Jessica says

    I struggled a bit and felt my pot just wasn’t big enough. My pasta burned in the bottom of the pan and I followed the instructions exactly. Any ideas how to do it differently next time? The flavors were wonderful so I want to make it again!

  131. Danyele says

    Super easy recipe. I added chopped up baby carrots, onion, bell pepper, and chopped raw chicken. Some noodles did stick to bottom of pan, but overall it’s very good. Added extra parm and some shredded mozzarella for cheesy goodness. Thank you!

    • Chungah says

      Samantha, you can certainly try omitting or substituting the Parmesan cheese but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution (or omitting) may also result in a mediocre outcome.

  132. sol says

    just made this w/ spinach fettucine. I thought the pasta was going to get too soggy, but it came out great. Really good. I added a little smoked ham too.

  133. says

    What a great recipe! What a fantastic idea to put the nutrition facts about the meal right where everyone can see them! Love it!
    Would you be interested in teaming up with Chicory and becoming a recipe partner?

  134. Kelli says


    My boyfriend is lactose intolerant. Do you think after cooking, instead of adding heavy cream and parm i can toss in some oil and garlic?

    Thanks, looks Delish!!

  135. Brooke says

    I’ve just made this recipe and had the exact problem that Mary Wright had. The pasta ended up incredibly “gluey” in texture. Only difference being, I didnt use use rice pasta like Mary. I used plain old spaghetti and still ended up with just this massive clump/mountain of gluey pasta. Really disappointed, dont know where i screwed up. :(

    • Chungah says

      Brooke, I’m sorry that this recipe did not turn out the way you had imagined but I’m not entirely sure what went wrong on your end. A gluey texture should not be the end result when using standard spaghetti pasta.

  136. says

    I didn’t think this could possibly work – thought for sure the noodles would all stick together in clumps. So I stirred it quite a bit while it was cooking. Noodles did not stick together at all! Mine was just a bit too liquidy, but I figure it may be because I was a little generous with all the veg measurements. Needs quite a lot of salt. It’s amazing. I was really pleasantly surprised, and my husband devoured it. Very yummy and easy.

  137. Linda says

    I can’t wait to make this! My daughter in law will have a baby any day now and I know it’s my job as the mother in law to make dinners for her and the family but I hate to cook! This looks great, filling and easy!! Thank you.

  138. Brandy says

    I thought for sure this wouldn’t turn out. But, I’m a lover of zucchini and mushrooms. I’m also trying to use my bulk noodles in unique, yummy ways other than just standard boring spaghetti. So, I had to give it a shot. This turned out FANTASTIC! Even my picky 4 year old loved it! So, so good! The only thing I changed was adding a bit more thyme, a bit more parmesan cheese, and I used angel hair instead of standard spaghetti noodles. This one is going in my official recipe binder – it’s a clear winner. Thanks so much for sharing!!!

  139. McKenna says

    I love love love this recipe and am making it again tonight! I was wondering if i could use milk instead of heavy cream or if there is another way instead of using heavy cream?

  140. says

    tried the one pot pasta too 😀 and it was sooo delicious! I liked the thyme, made it a special pasta dish :) thanks for the recipe!
    greetings from bavaria ^_^

  141. Torie says

    This was your second recipe I tried and again it turned out amazing! I used chicken broth as some of the other commenters suggested. It never fully soaked up all the water, but instead had a think sauce from the starch from the spaghetti, so I added a little cream cheese, rather than heavy cream, to thicken it up and then added romano cheese and some leftover bacon crumbles (to entice the boyfriend). It turned out like an alfredo, but even better because it doesn’t have all the butter/flour/millk. Boyfriend said next time I should add chicken and broccoli. This is a great, tasty, versatile recipe – thanks so much!

  142. Margaret says

    I have an abundance of zucchini this year as well as a good crop of green beans. I’m going to try putting some raw green beans in the pot, too. Can’t see why it wouldn’t work. I’m so happy I found your website.

  143. Christopher says

    Hey, Chungah!

    Is there any way to revamp this to one of your wonderful “one pot/pan miracle” recipes?

    Looks/sounds insanely good, just not a big fan of standing over a pot of boiling water in the summer.

    If it’s possible, could you let us know? Your ‘One Pot Dishes’ have become a mainstay
    for a SAHD (stay at home dad who is single) and are amazing, thanks so much 😉

  144. Anne says

    what a wonderful recipe.I was skeptical at first but had to give it a chance. soooo good and so easy and so beautiful on the plate. I’ve already passed the word to so many friends and all of them blessed me!!!! I used olive oil instead of heavy cream, substituted brocomini for mushrooms. bottom line – a winning recipe! thanks for sharing.

  145. Paulina says

    I love trying new things and this is definitely one that my husband and I loved. The only thing I changed up was i didn’t use peas they would get too soft in my opinioname and I made garlic chicken in a separate pan and added it on top. Amazing. Can’t wait to share with others at a dinner party :)

  146. DJ says

    Great recipe! But do you think I can use other types of mushroom for this? Cremini mushrooms are not always available where I live.

  147. Sarah says

    What could you put in place of the half and half? Could you use regular milk? I’m just trying to avoid going to the grocery store haha.

  148. Tahsha says

    Help! I’ve tried this twice. TWICE in one night and I messed it up both times. {I swear I’m not that bad of a cook!{ The first time I was trying to half the recipe and I don’t think I had my portions of water to noodles right. It turned out really, really goopy and just gooed together. So I threw it out and tried again ( I really wanted this for dinner!!) I followed the recipe exactly. Again, it just got gooey and sorta stuck together, though not as bad as the first time – still edible. What am I doing wrong? Is the water taking too long to heat up? Do you heat your water to a boil before you put the noodles and veggies in? (that’s what I do when making plain pasta) Help! This meal sounds amazing.

    • Chungah says

      The water should not be brought to a boil first. I’m also not entirely sure why it’s turning into a gooey mess – I worry that your heat source was set too high.

  149. Beth says

    I’ve tried several of your recipes before, and all of them have been great. This one was no exception. Fabulous! Thanks for the great recipe, which turned in to a great dinner!

  150. Wanda says

    I made this last night and it was better than I even expected. I think I could use about half pasta next time, and still get a great creamy result. The combination of flavors is just genius. I wondered about some chopped red bell peppers mainly for color contrast, Thoughts?
    I will make this again and again.

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