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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Could you please convert the amount of zucchini – would you say that’s 2 cups quartered?
Yes, that sounds about right!
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 …..
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.
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.
How much water should be used if using a stock pot?
Megan, you would be using the same amount of water as listed in the recipe.
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.
a little bit of carrot sounds like a good idea.
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 🙂
Do you know if this works with gluten free pasta? corn and rice based
I’ve never tried it myself but I don’t see why it wouldn’t work! Cooking time may need to be adjusted though.
Didn’t work for me! 🙁 🙁
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.
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.
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.
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!
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.
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 squeezed a little lemon juice in it- I thought it gave it a little more brightness and flavor and brought it all together 🙂
We are trying to avoid dairy, where possible, any suggestions for a sauce that doesn’t use milk or cream?
This looks delicious! Thanks 😀
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.
Okay, I will try that! Thanks for the feedback!
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)
Christina,
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. 🙂
Anxiously awaiting results!
Did the coconut milk work? I’m cooking this with soy creamer tonight
Im’ making it tonight, with Silk Cashew milk. I can’t wait!
Considering adding chicken or shrimp due to meat loving husband. Thoughts?
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.
can I use milk instead of heavy cream? I don’t have heavy cream on hand
Yes, milk should work just fine!
This looks delicious! I can’t wait to try it! Do you use the same amount of milk? Thanks!
Yes, the same amount should be used.
Would you use use the same amount of milk to heavy cream? I’d like to try this with skim milk
Shannon, you can certainly substitute skim milk but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
what can i substitute peas with? my daughter is allergic :/
Feel free to substitute other veggies to your daughter’s preference, although cooking time may need to be adjusted.
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!
Can you substitute other pastas besides spaghetti?
Yes, absolutely! Penne or even macaroni noodles would work great.
I used Trader Joes Brown Rice and Quinoa spaghetti. Delish!
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.
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.
I used Trader Joe’s Brown rice and quinoa pasta, and the dish didn’t turn out too well. It was very starchy and no flavor. I found I had to salt the soul out of it, which I don’t like to do. I can’t find the corn pasta at my Trader Joe’s, and will try a health food store next. I think I would change the starchy peas to carrots next time, If I try this again. Maybe the TJ pasta should go in later? I added the zucchini at simmer like another viewer suggested, and it was al dente.
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.
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!
Did you use fresh or frozen (or canned) peas?
You can use either fresh or frozen peas.
Such a great easy recipe, so simple and so delicious. I look forward to seeing what future “one pot pasta wonders” you come up with!
This looks amazing but my picky other half won’t touch mushrooms. Any suggestions for another ingredient I could substitute in?
Annie, feel free to substitute any other kind of vegetable that your picky other half prefers.
How about some yellow squash? It’d be good with the zucchini.
This was fantastic! I halved the recipe and it turned out perfect-thank you!
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!
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).
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!