One Pot Zucchini Mushroom Beef Pasta

Name: One Pot Zucchini Mushroom Beef Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 Tbsp salted butter (14g); 16 oz. sliced baby bella mushrooms; 2 small zucchini (150g); 1/2 yellow onion (70g); 3 cloves garlic; 1 lb. 96% lean ground beef; 1 5-oz. bag spinach; 1 cup unsweetened almond milk (240g); 3 cups beef or chicken broth (720g); 8 oz. uncooked wide egg noodles; 1 cup 2% shredded mozzarella cheese (112g); 1/2 cup shredded parmesan cheese (28g); 2 Laughing Cow Light spreadable cheese wedges; Freshly ground salt and pepper

User Reviews

4.9

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
297 kcal
Course
Main Course
Cuisine
Italian

One Pot Zucchini Mushroom Beef Pasta

Heidi Hunt

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Need a quick and easy weeknight dinner? Try this cozy One Pot Zucchini Mushroom Beef Pasta! Filled with warm hearty protein, melty cheese, and yummy veggies, it's so good! And only takes 30 minutes!! 🙌🏼

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Ingredients

Servings

1 Tbsp salted butter (14g)
16 oz. sliced baby bella mushrooms
2 small zucchini (150g) quartered
1/2 yellow onion (70g) diced
3 cloves garlic minced
1 lb. 96% lean ground beef
1 5-oz. bag spinach chopped (or leave spinach leaves as is)
1 cup unsweetened almond milk (240g)
3 cups beef or chicken broth (720g)
8 oz. uncooked wide egg noodles
1 cup 2% shredded mozzarella cheese (112g)
1/2 cup shredded parmesan cheese (28g) 2
2 Laughing Cow Light spreadable cheese wedges any flavor works, I used aged white cheddar*
Freshly ground salt and pepper to taste

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Instructions

Add butter to a large pot and set to medium-high heat. Add the mushrooms, zucchini, onions, garlic and a few cracks/shakes of salt and pepper. Cook, stirring occasionally until vegetables are cooked, about 6-8 minutes. Drain any excess liquid well, then transfer to a bowl (you CAN leave it the pot but i've noticed the veggies excrete more water when you do).
In the same pot, add the ground beef and a few cracks/shakes of salt and pepper. Cook until no longer pink, about 3-4 minutes. Add mushroom mixture back in, then stir in the spinach until welted.
Add the milk and chicken broth.
Add the egg noodles and bring to a boil. Cook for 10-12 minutes, uncovered, or until the pasta is tender. You will want most (but not quite all) of the liquid to be absorbed.
Remove from heat and stir in the laughing cow, mozzarella, and parmesan cheeses. Keep stirring until all the cheese is melted. Add any additional salt and pepper to taste.
Top with grated parmesan cheese or other cheese of choice, if desired, and enjoy!

Notes

*If you can’t find Laughing Cow Cream Cheese you can substitute with cream cheese.
To make gluten-free: use gluten-free noodles.

Nutrition Information

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Serving 1/8 of recipe (240g) Calories 297kcal (15%) Carbohydrates 26.1g (9%) Protein 25.7g (51%) Fat 10g (15%) Saturated Fat 5.1g (26%) Fiber 3.3g (13%) Sugar 3g (6%)