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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Eh to be honest, I only thought this was ok. I mean yes, it was easy and yes, the recipe did everything it said it would… but I thought it was super bland. I dressed up the final product with some fresh lemon, lots of red pepper flakes and extra cheese, then it was pretty good.
I’m so happy I found this recipe. I made it and it was very easy. The thin al dente spaghetti pasta and light cream created a delicate dish. My husband thought it was a little plain but I loved the subtle flavors. I’ll half the recipe and add it to my regular rotation. Thank you for sharing the recipe!
Yeah, I would half it too. This said it made 6 servings but its way more like 8.
This might have been asked and might be a stupid question..but how much water are you putting in the actual pot? Dont want to put to much in
Please disregard my question…I found it after I read in depth. Sorry
Just found this recipe – definitely adding this to the rotation. Just wanted to say that Costco sometimes carries an edamame pasta that is just edamame…I know, right? GF, non-GMO, org…checks all the boxes, and it tastes amazing! Takes an alfredo sauce beautifully – I imagine it will work just fine here, as well.
Off I go to try it! Thanks for the recipe!
I was really nervous going into this. 4.5 cups of water did not look like enough to cook everything that was in my pot, which was over flowing with veggies. I kept a close eye on it but in the end it turned out perfectly. I added more thyme and dirtied up another pan sauteing shallots, garlic and parsley that I added with the cream (half&half) and cheese at the end. I think I’ll try adding the zucchini towards the end to kept from getting mushy. But seriously this is an easy meal that Hubby and I both loved and I will be making again. 🙂
Thank you! Next up your Quinoa Chili.
I was wondering about the size of the servings. I see it says 6 servings but what measurement is 1 serving?
Each serving is roughly 2 cups.
I love this recipe, and your blog! I keep “accidentally” coming to your site via pinterest, for my recipe round ups featuring the items from my basket from the veggie/fruit co-op I participate in. Check out the 2/21 post at http://mommieisntmadeofmoney.com/index.php/2016/02/19/120-conventional-basket/
This recipe is amazing! I was a little worried about cooking it all together but I went for it and it was a total success! I couldn’t believe how good it tasted! Lots of leftovers. Next time I may opt to cut the recipe in half.
I was looking forward to making this but it was just tasteless. I salted and peppered, then salted and peppered some more, and all I got was a faint hint of garlic. Very disappointing! And 4.5 cups of water is too much…I had to drain the pasta before adding the cream and parm (also a waste, couldn’t taste either). Blech!
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
So I must ask – did you follow the recipe exactly as written without any substitutions?
If I add chicken, how much should I add and therefore add more of everything else?
TJ, unfortunately, without further recipe testing, I cannot advise precise measurements for adjusting all other ingredients – as always, please use your best judgment.
This was a great idea for a quick meal. I added shrimp to my dish. The liquids from the shrimp was added to the water. I also added more than the suggested amount of vegetables. It was delicious!
Made this tonight. I used 4 cups of water and 1/2 cup of cream right in the pot from the start (rather than adding in cream at the end). I also sprinkled some cheese in the pot directly. It smelled so good while cooking and tasted even better. Really a fantastic recipe. YUM. Makes a ton of pasta too. Definitely enough for lunch tomorrow!
Hello! How long can we leave this recipe in the fridge for ? Or how long do you recommend I can?
Amazing recipe, easy and delicious thankyou 🙂
As I am not an expert on food safety, I am not comfortable answering these questions. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
No dutch oven… regular pot okay?
Yes, absolutely.
Hi! Do you drain out the water when the pasta is cooked?
There shouldn’t be any water to drain…
I just posted a comment about this dish, now its not here, what happened?
Terry, comments can take 24-48 hours to be approved. I appreciate your patience.
I tried this recipe because I liked all the ingredients and was curious about where the water went! I did find the recipe to be to bland. I will try again by adding some herb/spices.
Terry, thank you for trying my recipe. I’m sorry that you found this to be bland – did you follow the recipe exactly as is without any substitutions? Also, please be mindful that a little bit of salt and pepper can go a long way. Hope that helps!
I loved the idea of this, easy. I found it to be a little bland. I followed the recipe but I added garlic powder along with the chopped/sliced fresh garlic but it didn’t add very much. If I try it again I’d go for the chicken broth instead of the water.
Can I use 15% cream instead of 35%???
Yes!
For 2 little old ladies … hungry but with small capacities, I reduced the quantities of everything and I have to say that this was a terrific dinner. I added a little roast pork and we polished our plates. This was my first dinner with you. It will not be the last. Thank you, ‘