Pasta and noodles · 40 min
One-Pot Creamy Zucchini & Mushroom Pasta
- 40 min
- 2–6 servings
- 665 kcal / serving
A creamy, one-pot pasta where zucchini and mushrooms mingle with garlic, thyme, and Parmesan for a comforting weeknight meal that cooks in one pan. The sauce thickens as the noodles finish, making a cozy dish with simple prep.
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Ingredients
- ¼ small pkgfresh thyme
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 2 fl ozheavy whipping cream
- 4 ozParmesan cheese
- 2 capsportobello mushrooms
- 5 ozspaghetti pasta
- 1 mediumzucchini squash
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ¼ small pkgfresh thyme
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 2 capsportobello mushrooms
- 1 mediumzucchini squash
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
- 4 ozParmesan cheese
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh thyme | ¼ small pkg | ½ small pkg | ¾ small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
| Parmesan cheese | 4 oz | 8 oz | 12 oz |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse the produce and pat dry, then have everything ready at hand.
- 2. Break the spaghetti in half and add to a large pot, starting with no heat.
- 3. Remove mushroom stems, scrape out the gills with a spoon, and dice into ½-inch pieces; add to the pot.
- 4. Trim ends from the zucchini, cut into ½-inch cubes, and add to the pot.
- 5. Peel and mince or press the garlic; drop into the pot.
- 6. Trim the green onions and slice into ¼-inch pieces; add to the pot.
- 7. Strip thyme leaves from the stems and add to the pot along with butter, then season with salt and pepper.
- 8. Pour enough water to just cover the noodles; bring to a boil over high heat, then reduce to a steady, low boil for the duration.
- 9. Keep the pasta mostly submerged and simmer, stirring occasionally, until the noodles are tender and the vegetables have softened and the liquid has reduced (about 8–10 minutes).
- 10. Finely grate the Parmesan cheese.
- 11. Drain any excess liquid once the pasta is cooked, then return everything to the pot.
- 12. Stir in the heavy cream and Parmesan, then serve immediately.
Two tips
- Prep ahead by mincing garlic, slicing green onions, and dicing zucchini so you’re ready to cook.
- Leftovers refrigerate well for up to 2 days; reheat with a splash of water to loosen the sauce, and enjoy with extra Parmesan if you like.
Nutrition per serving
- Calories
- 665 kcal
- Protein
- 34 g
- Carbs
- 66 g
- Fat
- 30 g
- Fiber
- 6 g
- Sodium
- 38 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.