One Pot Zucchini Mushroom Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Vegetarian
One Pot Zucchini Mushroom Pasta
Description
The recipe cooks all ingredients together in a single pot, allowing the pasta to absorb flavorful juices from mushrooms, zucchini, and peas. Fresh garlic and thyme add aromatic elements while the salt and pepper enhance overall taste. Cooking uncovered until most liquid evaporates concentrates flavors and thickens the sauce.
Once the pasta reaches tenderness, grated Parmesan cheese and heavy cream enrich the dish with savory notes and a creamy texture. The vegetables retain some bite, providing textural contrast to the tender pasta.
This simple meal can be served immediately, offering a homey and vegetable-forward option for weeknight dinners. The method delivers a satisfying balance of creaminess and fresh flavors without extra pots or pans.
Ingredients
- 1 pound spaghetti
- 1 pound cremini mushrooms thinly sliced
- 2 zucchini thinly sliced and quartered
- ⅔ cup pea
- 2 cloves garlic thinly sliced
- 2 thyme sprigs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup Parmesan Cheese grated
- 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.
User Reviews
Overall Rating
4.8
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