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One-Pot Creamy Zucchini & Mushroom Pasta.

  • ½ small pkg
    fresh thyme
  • 4 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 118 ml
    heavy cream
  • 227 g
    Parmesan cheese
  • 4 caps
    portobello mushrooms
  • 283 g
    spaghetti pasta
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    4 caps portobello mushrooms
    2 medium zucchini squash
    1 small bunch green onions (scallions)
    ½ small pkg fresh thyme
  • 2
    Add dried spaghetti to a large pot, off the heat, breaking noodles in half.
    283 g spaghetti pasta
  • 3
    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 ½" cubes and add to the pot.
  • 4
    Trim and discard the ends of the zucchini; small dice the zucchini into ½" cubes and add to the pot.
  • 5
    Peel and mince or press the garlic; add to pot.
    4 cloves garlic
  • 6
    Remove the stem ends of the green onions. Slice in ¼" pieces and add to pot.
  • 7
    Slide the thyme leaves off the stems; discard the stems, add to the pot. Add butter and season everything with salt & pepper.
    2 tsp salt
    ¼ tsp black pepper
    1 tbsp butter, unsalted
  • 8
    Add enough water to the pot just to cover noodles. Bring to a boil over high heat, then reduce heat to medium; water should remain at a low boil for the entire cooking process.
  • 9
    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.
  • 10
    Finely grate Parmesan.
    227 g Parmesan cheese
  • 11
    When pasta is done cooking drain any excess liquid from the pot using a colander.
  • 12
    Return pasta and veggies to the pot. Stir in heavy cream and Parmesan. Serve immediately. Enjoy!
    118 ml heavy cream