One-Pot Creamy Zucchini & Mushroom Pasta.

  • 2 cloves
  • 2 small bunches
    green onions (scallions)
  • 118 ml
    heavy cream
  • 113 g
    Parmesan cheese
  • 2 caps
    portobello mushrooms
  • 454 g
    spaghetti pasta
  • 1 medium
    zucchini squash
    black pepper
    butter, unsalted
  • 1
    Wash and dry the fresh produce.
    2 caps portobello mushrooms
    1 medium zucchini squash
    1 small bunch green onions (scallions)
  • 2
    Remove the stems of the portobello mushrooms. Using a spoon, carefully scrape out the gills, making sure not to damage the rim of the mushrooms. Dice mushrooms into ¼" cubes and add to the pot.
  • 3
    Trim and discard the ends of the zucchini; small dice the zucchini into ¼" cubes and add to the pot.
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic and add to pot.
    2 cloves garlic
  • 5
    Remove the stem ends of the green onions. Slice in ¼" pieces, add about ¾ of the green onions to pot (save the rest for garnishing).
    1 small bunch green onions (scallions)
  • 6
    Season with thyme, salt & pepper. Add butter.
    ¼ tsp thyme
    1 tsp salt
    ¼ tsp black pepper
    1 tbsp butter, unsalted
  • 7
    Add dried spaghetti, breaking noodles in half to help them cook faster, and add water to the pot.
    454 g spaghetti pasta
    6 cup water
  • 8
    Bring water to a boil, reduce heat to medium-high, water should remain at a low boil for the entire cooking process. Ensure pasta is mostly submerged in cooking liquid while cooking. Stirring frequently, simmer, uncovered, until pasta is cooked through, vegetables have softened and liquid has reduced. About 8-10 minutes.
  • 9
    Grate 1 cup of Parmesan.
    113 g Parmesan cheese
  • 10
    Stir in heavy cream and Parmesan. Garnish with reserved green onions. Serve immediately. Enjoy!
    118 ml heavy cream