Mix It All Up – One Pot Creamy Zucchini Mushroom Pasta

Being short on time all the time has led me to create some of my best creations. Well the same holds true for some of my worst creations as well. But I like to remember just the best ones.

And so one Friday evening, I wanted to make pasta but was running out of time. I remembered seeing a one pot pasta recipe a few days back. That pasta recipe was tomato-based and I was short on tomatoes as well. The other option was some kind of milk/cheese based sauce. As it happened I had couple of heavy cream packets in my house and so I finalized the Damn Delicious’s One Pot Zucchini Mushroom Pasta for my dinner.

I have essentially used Damn Delicious’s recipe, adding/subtracting to it what I had in my pantry and what I didn’t.

One Pot Creamy Zucchini Mushroom Pasta Recipe

You Will Need

500 grams (1 pound) fusilli (you can substitute fusilli with pasta of your choice)

500 grams (1 pound) sliced button mushrooms

2 sliced and quartered yellow zucchini

5 finely chopped garlic cloves

1 teaspoon dried thyme

1/3 cup grated Parmesan

3/4 cup heavy cream

4 ½ cups water

Salt and pepper to taste

How to Go About It

Take a large stockpot. Put all the ingredients in the pot, except for Parmesan and heavy cream.

Put the gas on medium high heat and let the pasta cook. When the water comes to a boil, reduce the heat and let the whole dish simmer.

Keep cooking till the liquid is almost absorbed. This is going to take about 10 minutes. At this time, the pasta would also al dente.

Add in Parmesan and heavy cream. Stir well.

Enjoy while still hot.

And you will be having the fancy one pot creamy zucchini mushroom pot pasta in no time!

I prefer vegetarian dishes and thus I made a one pot vegetarian pasta. You can add in green zucchini instead of yellow ones, or add peas like in the original recipe or add any other vegetable of your choice.