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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Over-the-top delicious! Or, should I say, damn delicious!! Will be checking out your other recipes!!
I have tried your recipes before and hoped this would continue the streak of great recipes. I liked it very much–my spouse, not so much. I do agree it was a little bland, and unfortunately we are restricted to a very small amount of salt–which might have solved the problem. I did make a couple of changes. I used small elbow macaroni instead of the spaghetti, added some sun dried tomatoes, and used a table spoon of Better than Bouillion broth paste. I love how easy this was to fix, and despite my spouse’s reaction, I will figure out how to pare it down to a quick lunch just for me. Thanks for coming up with this recipe, and sharing untruth us.
I have used this recipe before and love it!!!
I used half and half instead of cream and it was still yummy
Quick easy and delicious!
Had I followed it correctly it would’ve been great LOL I used a little too much water; no problem I drained some out; and I used chickpea pasta which sticks together. Otherwise it’s great and SUPER easy
Thanks, Lauren!
Wonderful recipe so delicious!! I added some white & cayenne pepper fresh parsley alittle garlic & onion powder also. I served it with Eggplant Gratin & a salad.
Aaaaamazing! I did not have mushrooms but I had frozen corn and I put some cilantro in it as well. I used the Badia seasoning and black pepper. It was great! My family loved it!
Can this dish be eaten cold ? The next day lunch meal?
Kirsten, this is really best when served warm.
Great recipe, made it exactly as you said and it was delicious. Thanks for a tasty easy recipe will make it again……Marie
This was delicious, but I made some changes because I really didn’t have the correct pot.
We used a large stock pot, and I couldn’t figure out how all these vegetables and the pasta would cook in so little water. I made half a batch, but still it looked odd.
So we cooked it like we normally cook pasta, in boiling water to cover. Then my husband drained it and I added the Parmisan cheese with the heavy cream.
It looked a little dry, so I ended up doubling the amount of cream and cheese. After all, I just opened a container of the cream for this recipe. Might as well use it! Next time, will use evaporated milk, which I have on hand always.
Is that an error that it can cook in only 4 1/2 cups of water?
Yes, 4 1/2 cups water is correct. You need just enough water to make sure the pasta soaks up all the water – that’s what makes it a one pot meal! 🙂
I had to try this recipe. The one thing I did different was I added snap peas, drained the wasters and a added the cream and parmigiana reggiano. Was absolutely delicious! Will make again
Great additions!
This was delicious and super easy!! Leftovers were also fabulous and disappeared within a day or two. Will definitely be making again.
These make for the best leftovers. Glad you enjoyed it!
Easy and tasty. Next time I will double the veggies and reduce the spaghetti by half. Pushing for more vegetables and less carbs.
Great idea!
I made this tonight. I added roasted corn, more peas, onions and lima beans. Due to the quantity of veggies I doubled the sauce. This is a winner! Loved it ty!
Great!
This is very good! I followed directions as written and it was just right. I took others suggestions and added cooked shrimp at the end. Yum!
That’s great!
Oops! I asked my question on the wrong recipe! In the one-pot zucchini mushroom pasta recipe, are the mushrooms and zucchini sliced about 1/4″ thick? I couldn’t tell from the photograph. Thanks!
Anywhere from 1/4-1/2-inch should be just fine. 🙂
Thank you!!
Oh wow yes please!! Looks so yummy! (:
I’ve actually made this several times now and it’s just fantastic.
It’s such a easy go to recipe.
At first I thought it strange adding all this in one pot but it works perfectly and is so
delicious.
Love your site. Thanks for all your amazing recipes and please keep them coming.
So happy you gave it a try!
Oh, that looks delicious. I could see adding some cooked ham or chicke, too.
Thanks, keep those great recipes coming!
Kay
Zucchini differ in size…. how many cups of zucchini should I use?
1 medium sized zucchini is roughly 5 ounces. Measurements in cups can vary as it can be diced very small or very large. Hope that helps!
Awesome recipe loved it.
Great!