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homemade One Pot Zucchini and Mushroom Spaghetti photo
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One Pot Zucchini and Mushroom Spaghetti

A quick, one‑pot vegetarian spaghetti with zucchini, mushrooms, and Parmesan ready in about 25 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 2 zucchini sliced into 1/4-inch half moons
  • 2 garlic cloves minced
  • 1/2 teaspoon dried thyme
  • 1 pound whole-wheat spaghetti uncooked
  • 4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup Parmesan grated
  • 1/4 cup parsley fresh, chopped

Instructions

  • Heat the olive oil in a large skillet or wide pot over medium heat until shimmering.
  • Add the sliced mushrooms, zucchini, minced garlic, and dried thyme to the skillet and cook, stirring often, for about 5 minutes until the vegetables soften and the mushrooms release their juices.
  • Add the uncooked whole-wheat spaghetti, water, kosher salt, and ground black pepper to the pan; press the pasta down so it is mostly submerged in the liquid.
  • Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for about 10 minutes or until the pasta is tender and the water is mostly absorbed.
  • Remove from heat, stir in the grated Parmesan until melted and evenly distributed, then sprinkle with chopped parsley.
  • Serve immediately.

Equipment

  • large skillet or wide pot
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon

Notes

  • Use a wide skillet so the pasta lays flat and cooks evenly.
  • Stir occasionally to prevent sticking and ensure even cooking.
  • Adjust salt to taste, especially if your Parmesan is salty.