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A unimaginably velvety, healthy pasta dish that you can make in only 20 minutes. Indeed, even the pasta gets cooked right in the pot!

As far back as I made that one pot pasta half a month back, I've been on the chase for more plans this way – simple, easy and beyond any doubt to be a hit with the whole family. What's more, this zucchini mushroom pasta is actually that.

There is total no pre-cooking or sauteeing of any sort here. Basically toss everything into the pot, including the uncooked pasta and that is it.

The water will be totally doused by the pasta and once the noodles are cooked through, you can hurl shortly of overwhelming cream (or milk, in case you're viewing your calories) for a flimsy, smooth pasta sauce. Simple peasy.

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

  1. 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.
  2. 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.
  3. Serve immediately.

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