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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How many people does it serve
Adelaide, you can scroll down to the recipe card to view the amount of servings. 🙂
Loved it. Made a few changes to suit our taste, added sauteed chicken breast, summer savoury herb and Romano cheese. Delicious.
Yum!
how much zucchini in cups because they are different sizes and weights?
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!
FREAKING GENIUS! Thanks for the recipe and especially the METHOD. You had me at “one-pot.” Out of the probably hundreds of cooking blogs I have perused personally, your recipes suit me better than anyone else’s. Easy, different, and yes.. damn delicious! Continued success to you! And more one-pot meals please! ❤️
You’re so sweet. Thank you, Stacy!
Um…Parmesan and cream are not vegan, by the way.
Hi Patricia. This recipe is not listed as vegan. 🙂
I made the recipe as written. I think it turned out great. It was surprisingly light (until I had a 2nd helping). I did break up the pasta a bit, I feared that if I left my spaghetti whole, some of it would be overcooked vs the other half not being cooked enough. Veggie combination was fantastic, but I’m convinced I could play around with the combo and achieve similar results. I do think that this recipe requires a good deal of salt, between the pasta, mushrooms, and zucchini. Great recipe, definitely plan on making again.
Yes Heather, you could for sure play around with different veggies for this one! Very glad to hear it turned out so well and you enjoyed it.
I can’t find cremini mushrooms, what are good substitutes? White mushroom are ok?
Yes, white mushrooms are perfect!
Sooooo damn delicious!! Love, love, love only having to use one pot. My husband and I eat Vegan so I substituted Vegan parmasin made with raw cashews and nutritional yeast for regular parmasin. And substituted coconut milk for the cream. I had a box of veggie spaghetti made with spinach and zucchini but it was only 12 oz so I used a cup less of water. Also no fresh thyme so I used about a teaspoon of ground thyme. Tasted absolutely wonderful. Will definitely make again.
if i cut the recipe in half do i only use half the water 2 1/2 cups instead or still 4 1/2
You would want to cut all ingredients in half, including the water.
I usually use a gluten free penne that needs about 20 minutes of boiling on high heat to cook – do you think this would still work with that?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This I should so easy and delicious! I’ve made it 3 times now – it’s become my favorite weeknight quick meal. I serve it with some crusty French bread.
Recipe looks simple and good. Will be trying it soon. Thanks
I’ve made this several times. It’s a family favorite. I follow the recipe to the letter, just remember to stir it often, so it won’t stick. I also serve Ikea vegetable balls on the side or sometimes toss a few into the dish when I’m just about ready to serve. Thumbs up!
This recipe calls for “1 lb of spaghetti.” Most packages of spaghetti sold in stores come in 12 oz. packages. In fact, I didn’t see any sold in 16 oz. (or 1 lb) packages. I want to make sure I get the water to pasta ratio correct. Did you use the 12 oz. package in your recipe or an actual pound of pasta (16 ounces)?
Yes, the amount is correct. I find that most spaghetti packages come in 1 pound though, not 12 ounces.
Tried this receipe and came out pretty well. As I got the amount of water wrong, used butter instead of milk to avoid the dish getting soggy, but the end product was still pretty good. Thank you for sharing the recipe.
Wow, made exactly as written and it was incredibly delicious. The small quantity of cream is the key!
Tried this for me and my toddler for lunch (she love mushrooms, so I thought it may be an easy sell). Tried it with Ancient Grains penne, not sure how it would affect the flavor. We both enjoyed. I have a big pot left. I’m hoping it still is great as leftovers- I’m gonna serve as a side tonight.
OMG! Turned out great. Used Gluten Free Barilla fettuccine and also added pre cooked grilled chicken breast chopped and added with all other ingredients.
Awesome!!!!
We made this dish last night for supper. My husband was initially very skeptical about the small amount of water that the recipe called for, but he went along with the recipe and it turned out perfectly. We tossed in more frozen peas and used dried thyme. Wrong time of the year for fresh thyme here in Wisconsin. Towards the end we used some chopped chicken from a rotisserie chicken along with the cream and the Parmesan. Great dish that I highly recommend!