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!
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.
Substitutions
Variations
Instructions
Prep Tips
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.
- 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.
- 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.
- 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.
- 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.
- Once the pasta has cooked and most of the water is gone, add the cheese and the cream. Remove from heat and stir well.
- 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.
Tips for Making One-Pot Pasta Recipes
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.
FAQs
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.
Yes. I use cremini mushrooms in this recipe, but you can use your favorite mushroom instead.
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.
One-Pot Zucchini + Mushroom Pasta
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 1/2 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.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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.
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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….
Yay, I hope you loved this dish, Virginia, thanks for commenting!
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.
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!
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
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