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?
- 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
- 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.