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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I made this tonight and it was delicious. I think next time I may throw some shrimp in.
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!
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!!
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.
I drizzled some balsamic, btw; it was delicious! ‘-)
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?
Yes, that’s absolutely fine!
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.
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!
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!
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.
I can’t stand peas. Is there something else I can substitute? Maybe carrots or broccoli?
Yes, absolutely.
I am making it with cashew paste, coconut cream and nutri yeast to make it vegan and it’s divine!
Thanks!! i was just wondering if cashew cream will go with it :)))
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.
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 !!!!
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?
The water should not be turning dark. Were the mushrooms cleaned properly?
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.
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.
Button mushrooms should work just fine!
I used regular white mushrooms and they were yummy.
Hello! I made a version of your recipe! LOVED IT! I blogged about it here: http://athomemyway.blogspot.com/2014/07/one-pot-garden-vege-creamy-pasta.html
Thanks for the inspiration. I saw your recipe pinned and just HAD to try it. So delicious! Thank you!
This turned out way too watery, but otherwise good. Do you have any tips to help with this? Thanks!
You can try reducing the amount of water for next time.
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!
I added crispy thick cut bacon, gives it a great “carbonera” style!! Mmmm