Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

One-Pot Zucchini Mushroom Pasta

zucchini mushroom pasta

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

Ingredients:

  • 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)

Directions:

  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!).