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Home » Recipes » Pasta

Creamy Zucchini Mushroom Pasta | One-Pot Pasta

Modified: Feb 27, 2025 · Published Aug 30, 2023 · by Jacqueline Piper · 6 Comments · This post may contain affiliate links. Read our privacy policy.

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Pasta in a bowl garnished with parsley and lemon slices with text title for Pinterest.
Pasta in a bowl garnished with parsley and lemon slices with text title for Pinterest.
Pasta in a bowl garnished with parsley and lemon slices.
Pasta in a bowl garnished with parsley and lemon slices with text title for Pinterest.

This One-Pot Zucchini and Mushroom Pasta is creamy and satisfying and this cooking method is super easy, quick, and rewarding. Use your favorite pasta shape in this easy homemade zucchini mushroom pasta and finish it off with fresh Parmesan cheese and heavy cream for a luscious sauce. Zucchini season has never been so delicious!

Pasta in a bowl garnished with parsley and lemon slices.
Jump to:
  • How Does One-Pot Pasta Work?
  • Can I Use Any Type of Pasta for One-Pot Recipes?
  • How Do I Prevent the Pasta from Sticking Together?
  • Ingredients
  • Substitutions
  • Variations
  • Instructions
  • Tips for Making One-Pot Pasta Recipes
  • What to serve with One-Pot Pasta
  • Storage
  • FAQs
  • Recipe

One-pot pasta makes it easy to make satisfying, healthy, and delicious meals from scratch and this zucchini mushroom pasta checks all of those boxes.

And if you're a veggie lover then this pasta is for you. I love zucchini and mushrooms but if you're not as big a fan then you can read the substitutions section of this post for some other ideas.

Once you catch on to this one-pot method for making pasta and sauce you'll be on the hunt for more ideas.

Try my other one-pot pasta recipes like Pumpkin Chipotle Bucatini, One-Pot Pesto Shells, and One-Pot Vegetarian Enchilada Pasta.

While one-pot pasta isn't traditional, it can help get a veggie filled homemade dinner on the table on those nights where you just can't find another minute!

Or maybe you just don't want to find another minute. That's ok too. That still makes this recipe a winner in my books.

How Does One-Pot Pasta Work?

One-pot pasta works by cooking the pasta and all of the other ingredients together in one-pot. As the pasta cooks, it infuses with flavor.

Can I Use Any Type of Pasta for One-Pot Recipes?

Yes, you can use both short and long noodle shapes for one-pot pasta recipes. When using longer shapes like spaghetti, I recommend pushing the noodles into the water bit by bit as they soften. Once the noodles are fully submerged, which only takes 1-2 minutes, stir often using tongs.

How Do I Prevent the Pasta from Sticking Together?

Stirring often in the first few minutes of the recipe ensures the pasta doesn't stick together and cooks evenly. Once the pasta has separated and is softer and starting to cook, you can stir once every few minutes or so.

Ingredients

See the recipe card for exact amounts.

Ingredients for mushroom and zucchini pasta on a white marble surface.
  • Zucchini: Adds nutrition, moisture, and a subtle sweet and earthy flavor.
  • Mushrooms: For a savory umami flavor and more texture.
  • Garlic: Aromatic garlic infuses this dish with a depth of flavor. Skip it if you're not a fan (but I'll be sad!) or add more if you're a mega garlic lover.
  • Pasta: I use spaghetti for this recipe. Using longer pasta shapes in one-pot pasta dishes means you need to stir them more at the beginning, but I'm okay with that because spaghetti noodles have a nice bite and texture here.
  • Parmesan cheese: Everything is better with cheese, right? Parmesan cheese adds a slightly nutty salty note to the dish.
  • Heavy cream: Heavy cream thickens the sauce nicely and provides a rich and silky mouthfeel. Worth it!
  • Lemon juice: Adds a brightness to help cut through the richness of all of the other savory ingredients. Try it without and then with it to see the difference!
  • Dried basil: Basil - my favorite herb of all the herbs. Dried herbs are great in one-pot pasta recipes - just add them to the cooking water and the ingredients will infuse together deliciously.

Substitutions

  • Noodles: You can use whatever pasta you prefer for this recipe, even short pasta shapes like gemelli or farfalle. Pasta cooking time varies, but the water-to-pasta ratio should still be about the same - 1 cup of water to 2 oz. of pasta.
  • Heavy cream: Try milk or half and half instead for a less rich and creamy sauce.

Variations

  • Want to add protein? Cook chicken or sausage in the pot with the onions or mushrooms.
  • Want to keep it vegetarian but add protein? Add vegan sausage or chickpeas when you add the pasta.
  • Want different vegetables? Try green peas or yellow squash. Add asparagus, olives, or chopped bell peppers in the last few minutes.
  • Want different cheese? Instead of Parmesan, try Asiago, Manchego, or Pecorino Romano.
Pasta in a bowl garnished with parsley and lemon slices.

Instructions

Prep Tips

  • I use a 5 QT Cast Iron Dutch Oven to cook this pasta. Use any large pot.
  • Chop the mushrooms, zucchini, onion, and garlic.

This one-pot pasta starts with a quick sauté of vegetables in a large pot. This helps to get a base of flavor. The recipe finishes with boiling the pasta right in the same pot.

A closeup of mushrooms and onions cooking in a pot.
  1. Start by cooking the mushroom and onion with a bit of oil, over medium heat for about 8-10 minutes. They'll brown and give off some of their water.
Zucchini cooking in a pot.
  1. Add the zucchini and sauté for 2-3 minutes to give it some color. Add the garlic and basil and cook for about a minute.
Pasta in a pot with zucchini while water is added.
  1. Next add the pasta, salt, and the water and bring it to a boil. Press the noodles down into the pot as they start to soften. Cook the noodles for 8-12 minutes, depending on the package instructions.
Pasta cooking in water with zucchini and mushrooms.
  1. The water should be mostly gone by that point. If your pot gets too dry, add more water. Stir the noodles every 30-60 seconds for the first few minutes so that they don't stick together. Shorter pasta shapes won't need as much stirring.
Cheese and cream are added to a pot of pasta with zucchini and mushrooms.
  1. Once the pasta has cooked and most of the water is gone, add the cheese and the cream. Remove from heat and stir well.
A closeup of pasta with a creamy sauce.
  1. You'll be left with a rich sauce. Add the lemon juice and season with salt and pepper and then serve while hot.

To serve this pasta, you can garnish with fresh parsley, a lemon slice, and grated Parmesan cheese.

Pasta in a bowl garnished with parsley and lemon slices.

Tips for Making One-Pot Pasta Recipes

  • sauté to start: sautéing the onion, mushrooms, and garlic at the beginning brings more depth of flavor out of those ingredients than you would get if you simply boiled everything together. It's worth the extra time and still keeps this a one-pot pasta recipe.
  • al dente: I like to cook the pasta to al dente for the best texture. Once you add the cheese and cream, mix the dish, and then finally serve it, the pasta will have a cooked a bit more.
  • season throughout: seasoning as you go will build flavor. I like to season when I cook the mushrooms and onions, again when I add the pasta and water, and then again before serving the dish.
Pasta in a bowl garnished with parsley and lemon slices.

What to serve with One-Pot Pasta

Pasta is always good with a side of Cheesy Bread or Garlic Bread. For extra vegetables on the side try adding a small side salad or some Roasted Broccoli.

For a stay at home dinner date add some Creamy Dill Chicken.

Love one-pot pasta recipes? Try my One-Pot Pesto Pasta, One-Pot Enchilada Pasta, or my Pumpkin Chipotle One-Pot Bucatini.

Storage

Store leftovers in the fridge for 3-5 days. Reheat in the microwave or a skillet with a bit of water.

Pasta in a bowl garnished with parsley and lemon slices.

FAQs

Can I Use Different Types of Pasta?

Yes, you can use different types of pasta in one-pot pasta recipes. If using longer shapes remember to stir often in the first few minutes of cooking, as the noodles soften. This will help separate the noodles and keep them from sticking together so they cook evenly.

Can I use different types of mushrooms?

Yes. I use cremini mushrooms in this recipe, but you can use your favorite mushroom instead.

How Do I Prevent the Pasta from Sticking Together?

To prevent the pasta from sticking together stir it often in the first few minutes of cooking. This is especially important with longer pasta shapes.

Recipe

Pasta in a bowl garnished with parsley and lemon slices.
4.75 from 4 votes

One-Pot Zucchini + Mushroom Pasta

Author : Jacqueline Piper
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Made from scratch with fresh ingredients, this pasta is perfect for a quick weeknight dinner or a cozy stay-at-home dinner date.
RATE PRINT PIN SAVE Saved!

Ingredients
 
 

  • 8 oz pasta I use spaghetti
  • 4 cups water or chicken/vegetable stock
  • ¼ teaspoon kosher salt
  • 1 lb mushrooms sliced
  • 1 onion diced
  • 2 zucchini sliced
  • 3 cloves garlic minced
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice from ½ a lemon
  • 1 teaspoon dried basil
  • salt and pepper to taste

Instructions

  • Start by cooking the mushroom and onion with a bit of oil, over medium heat for about 8-10 minutes, until browned and softened.
  • Add the zucchini and sauté for 2-3 minutes to give it some color.
  • Add the garlic and basil and cook for about a minute.
  • Add the pasta, salt, and water and bring it to a boil. Press the noodles down into the pot as they start to soften. Cook the noodles for 8-12 minutes, depending on the package instructions.
    If your pot gets too dry, add more water. Stir the noodles every 30-60 seconds for the first few minutes so that they don't stick together. Shorter pasta shapes won't need as much stirring.
  • Once the pasta has cooked and most of the water is gone, add the cheese and the cream. Remove from heat and stir well.
  • Add the lemon juice and stir. Season with salt and pepper and then serve while hot.

Equipment

  • Cuisinart 7 Quart Cast Iron Dutch Oven

Video

Notes

Substitutions
  • Noodles: You can use whatever pasta you prefer for this recipe, even short pasta shapes like gemelli or farfalle. Pasta cooking time varies, but the water-to-pasta ratio should still be about the same - 1 cup of water to 2 oz. of pasta.
  • Heavy cream: Try milk or half and half instead for a less rich and creamy sauce.
Variations
  • Want to add protein? Cook chicken or sausage in the pot with the onions or mushrooms.
  • Want to keep it vegetarian but add protein? Add a vegan sausage or chickpeas when you add the pasta.
  • Want different vegetables? Try green peas or yellow squash. Add asparagus, olives, or chopped bell peppers in the last few minutes.
  • Want different cheese? Instead of Parmesan, try Asiago, Manchego, or Pecorino Romano.
Tips
  • Sauté to start: sauteing the onion, mushrooms, and garlic at the beginning brings more depth of flavor out of those ingredients than you would get if you simply boiled everything together. It's worth the extra time and still keeps this a one-pot pasta recipe.
  • Al dente: I like to cook the pasta to al dente for the best texture. Once you add the cheese and cream, mix the dish, and then finally serve it, the pasta will have cooked a bit more.
  • Season throughout: seasoning as you go will build flavor. I like to season when I cook the mushrooms and onions, again when I add the pasta and water, and then again before serving the dish.

Nutrition

Calories: 366kcal | Carbohydrates: 52g | Protein: 17g | Fat: 11g | Fiber: 4g | Sugar: 7g | Calcium: 176mg | Iron: 2mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

Pasta in a bowl garnished with parsley and lemon slices with text title for Pinterest.

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Comments

    4.75 from 4 votes (1 rating without comment)

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  1. Virginia Warburton says

    September 07, 2023 at 7:16 pm

    Lady, you got my attn bcz I've grown a 'buncha' Zukes this summer for friends, family &, of course, I'm lovin 'em! I will bt trying these out & will let you know if I do it right....

    Reply
    • Jacqueline Piper says

      September 11, 2023 at 5:16 pm

      Yay, I hope you loved this dish, Virginia, thanks for commenting!

      Reply
  2. Abby says

    September 18, 2023 at 7:55 pm

    This was really good. I used the chicken broth, I had to pour off a little broth at the end, but it was absolutely delicious. I also used half-and-half instead of cream, and it was great. I will be making this again.

    Reply
    • Jacqueline Piper says

      September 22, 2023 at 11:10 am

      Thanks Abby, I'm glad you enjoyed it! In testing the amount of water varied for me also, but only by a little. You could try starting with 3 1/2 cups instead and add more if you need it!

      Reply
  3. TJ says

    February 26, 2025 at 8:13 pm

    do you bother to proofread before you post a recipe.... what onion as none is listed in the ingredients and when is one supposed to add the lemon juice ? Accuracy in recipes is important particularly for those who are not seasoned cooks

    Reply
    • Jacqueline Piper says

      February 27, 2025 at 7:35 am

      Hi TJ,
      I do my best to proofread every recipe, but sometimes when you're staring at the same thing for so long, little details can slip through. The missing information was in the blog post, but I see that it wasn’t in the recipe card, and I appreciate you pointing it out. I’ve updated the recipe card. Accuracy is essential to me, especially for beginners, so I always welcome constructive feedback. Thank you.

      Jacqueline

      Reply
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Hi, I'm Jacqueline!

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