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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This was absolutely delicious!!! Thanks for a great recipe!!!
It says to only slice the garlic….will it dissolve when it’s cooked?
I don’t think garlic has the tendency to dissolve but it will soften.
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.
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!
Does the garlic dissolve since it’s only sliced and not minced?
Melanie, I have already responded to your question in the previous comment.
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 🙂
Did you use whole wheat pasta or regular kind? Can’t wait to try this!
I did not use whole wheat pasta.
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!
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.
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…
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.
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.
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.
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!
I will try sriracha next time.
When the water barely covers the veggies, how does the pasta cook correctly?
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?
This looks so so so good and easy! Actually all your one pot dishes do. SO perfect for a Monday night. Hellllllo dinner 🙂 Nom nom.
Eating now as I’m writing….DELICIOUS! I used (unsweetened) almond milk instead of cream….works great!! Thank you!!
Eating now as I’m writing….DELICIOUS! I used (unsweetened) almond milk instead of cream….works great!! Thank you!!
I was going to ask if almond milk would work well instead of cream. thanks for posting!
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:)
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!
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!
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 !
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.
Loved it! Easy and yummy!
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?
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.