One Pot Zucchini Mushroom Beef Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
297 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Zucchini Mushroom Beef Pasta
Description
One Pot Zucchini Mushroom Beef Pasta integrates a variety of fresh and pantry ingredients cooked sequentially in the same pot for convenience and flavor melding. Butter is used to sauté mushrooms, zucchini, and onion until tender, capturing their flavors before adding lean ground beef and spinach. The use of both beef broth and unsweetened almond milk as cooking liquid softens the wide egg noodles while adding richness. The final step melts mozzarella, Parmesan, and spreadable aged white cheddar wedges into the mix, creating a smooth, creamy sauce that binds all components together.
The dish balances the earthiness of mushrooms and zucchini with savory beef and a mix of cheeses providing both melty texture and depth. Freshly ground salt and pepper season throughout, and additional Parmesan may be added atop serving. The pasta's tender nature from boiling in broth and milk helps absorb flavor while maintaining structure without becoming mushy. This recipe offers a filling, comforting entrée suitable for weeknight dinners.
For variations, gluten-free noodles can replace egg noodles to accommodate dietary needs. Substitute cream cheese in place of spreadable cheese if unavailable. All cooking takes place in one pot, simplifying cleanup and preparation time while concentrating flavors.
Ingredients
- 1 Tbsp butter salted, (14g
- 16 oz. baby bella mushroom sliced
- 2 zucchini quartered, small, (150g
- 1/2 onion diced, yellow, (70g
- 3 cloves garlic minced
- 1 lb. ground beef 96% lean
- 1 oz. spinach chopped (or leave spinach leaves as is, bag
- 1 cup almond milk unsweetened, 240g
- 3 cups beef broth or chicken broth, (720g
- 8 oz. wide egg noodles uncooked
- 1 cup mozzarella cheese 2%, shredded, (112g
- 1/2 cup Parmesan Cheese 2, shredded, 28g
- 2 spreadable cheese any flavor works, I used aged white cheddar, Laughing Cow Light wedges
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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 Laughing Cow cream cheese isn’t available, cream cheese can be used as a substitute.
- To make this recipe gluten-free, use gluten-free noodles instead of wide egg noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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