One-Pot Zucchini Mushroom Pasta

zucchini mushroom pasta

From Chungah at Damn Delicious; adjustments made for Intervale Food Hub members


  • 1 pound spaghetti

  • 1 pound cremini or oyster mushrooms, thinly sliced

  • 2 zucchini or yellow summer squash, thinly sliced and quartered

  • 2/3 cup peas (fresh or frozen)

  • 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

  • thinly-sliced scallions for garnish (optional)


  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 (try garnishing with thinly-sliced scallions!).