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!
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.
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.
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.
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
Ingredients
- 1 pound spaghetti
- 1 pound cremini mushrooms, thinly sliced
- 2 zucchini, thinly sliced and quartered
- ⅔ cup peas
- 2 cloves garlic, thinly sliced
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup grated Parmesan
- ¼ cup heavy cream
Instructions
- 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.
Did you make this recipe?
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Absolutely wonderful, tasty flavorful one-pot wonder. Made a few substitutions: instead of water used low salt chicken broth, used whole wheat linguine, and added 1/4 cup half and half with 1/4 cup Fage Greek yogurt. Once you have everything in the pot, then only stir about 3 times or else it will be starchy or stick together. Made it for small gathering with friends and it was a big hit!
5 stars for the ease of cooking. Not so many for flavor. Next time I will try using chicken stock and add a protein. I added salt and pepper, but needed to add more to my plate. All and all it was good.
So simple and delicious, it had so much flavor and the amount of veggies were perfect!
Super tasty
Made this tonight I did add green onions to garnish. It is so yummy.
Super simple, fast and delicious comfort meal! I printed this recipe out and put it in my meal-planning binder so I can make it often!
This dish was surprisingly delicious. I did use vegetable stock instead of water and whipped cream cheese instead of the heavy cream.
Yummm! I didn’t have Zucchini so used only frozen peas, with 16 oz of Wild Gourmet style Mushrooms and since it is just for myself I used about 1/4 of the pasta and a little less Chicken Stock instead of water. It was SOOO GOOD! I love your Recipes. Thank You!!
Very tasty but the pasta was “gooey”. I used capellini which may have lent to that. The one pot idea is great but don’t know about the pasta.
Can frozen peas be used? Or just fresh peas?
Fabulously easy. I can already think of so many variations. I added chopped onion and sautéed the onions & garlic first. Darn fine recipe!
Delicious and simple. I’ve made several times. Kids love it, whereas they otherwise won’t eat zucchini and mushrooms. I am liberal with the cream and garlic, and I use dried thyme since I don’t have fresh handy. I use chicken broth if I have some handy instead of water.
This is a great Meatless Monday dish. I’ve made this several times. My only modifications… a bit more water, cheese and cream. Eats like a fettuccine alfredo, but not as heavy.
I switched it up a little going off reviews and not liking thyme. I only used about 3/4 the recommended spaghetti, added 1 tbs of better than bouillon to boiling water, and used basil instead of thyme. Even my one year old picky eater loved it!
I followed the recommendations for more flavor by adding sautéed onions, Italian seasoning, turmeric and chicken bouillon. The only thing I would change is the ratio of spaghetti to veggies. There was way too much pasta and that’s after I added more zucchini than specified. I will definitely make this again!
Okay, this is delicious! I listened to the suggestions about flavor, so I added a bouillon cube. I also sautéed fresh garlic, thyme and butter, and then added the veggies and pasta and water. I used a gluten free pasta so I adjusted the water a bit. At then end I added a little truffle oil and chili flakes because I thought it could use a bit of extra flavor. This is a great recipe and easy to modify.
I dont use salt. So I added garlic and onion powder. I agree that next time I would add chicken broth. But love one pot cooking. Also might add a bit more ceeam.
I fully believe in only rating recipes as they’re written, so as written this is average. There is too much liquid and it is a bit bland. With some modifications it’s pretty good. I added some chicken bouillon paste (effectively using broth instead of water) and additional parmesan. Reduce liquid by at least half a cup. It really is very easy, and I may make it again with modifications.
Easy and yummy. I subbed the pasta with frozen ravioli that only needed 6 min. to cook. To compensate, I sautéed the veggies in olive oil for 5-10 min. before adding the liquid, bringing to a boil, then adding the ravioli. Because the ravioli didn’t absorb as much liquid, I did drain two cups or so off before adding the cheese and cream. Even my mushroom shunning husband liked it.
How many grams/ounces is in a serving?
Made this with dried thyme and used 1/2 cup of evaporated milk instead of the cream. And I was generous with the salt and pepper. It was really tasty, I think it would make a great camping meal and it’s going to be a regular for my weeknight dinners!