My husband was initially very skeptical about the small amount of water that the recipe called for, but he went along with the recipe and it turned out perfectly. And of course there was too much liquid,my bad lol. Personally, I would (1) skip the ‘shrooms (2) sub some other seasonal vegetables, and (3) sauté some chopped onions and several cloves of fresh garlic in some olive oil in the same pot first. Really yum. Claudia from Germany, Awesome recipe! I actually do not recommend beef broth in this recipe – the coloring is too dark (resulting in an un-appetizing dish aesthetically) and the taste may be a little too strong. thanks for sharing I would do this again, but cook the noodles separately and make a nice parmesan bechamel sauce with the vegetables added in before serving. Made it tonight; here are a few notes. Still felt like it needed something more – any suggestions? The flavors meld well together. Making this tonight! Hope that helps! I am making it with cashew paste, coconut cream and nutri yeast to make it vegan and it’s divine! Boyfriend said next time I should add chicken and broccoli. I added some additional seasoning (namely Penzey’s Mural of Flavor) but that’s just my preference. I love it! ‘-). Remove the carbohydrates you would normally get from pasta by substituting them with veggies with this tasty zucchini mushroom pasta supper. I did it and l love how easy it is and how quick too. I was really nervous going into this. This looks yummy! :'( And I still dont have one…, Pauline, this recipe does not need an oven. Super easy, delicious, and the leftovers will be even better. Nice and creamy and the Parmesan cheese tastes so good with it. packages. April 9, 2015. I had to add more salt because it was lacking flavor at first. I took your original recipe, made a few tweeks based on reading through the comments ahead of time & my family cant stop talking about how yummy it is! Baked Parmesan Zucchini – Damn Delicious Cut lengthwise, sprinkle w/parmesan. Well you see pasta has a tendency to sit in our stomachs longer because it requires more time to digest. , I had to try this recipe. This recipe is too good not to try again. You could add spinach too, but I skipped because I didn’t have any on hand. This zucchini mushroom pasta is a quick healthy meal that satisfies the craving you get for pasta without adding all those carbs. Add the pesto sauce to the mushrooms and heat over medium-low heat. Prefer appalling or thin spaghetti. Easy, different, and yes.. damn delicious! Filed Under: Dinner, Recipes, Spiralizer, Vegetarian Dinner Tagged With: Mushrooms, zucchini. How long can we leave this recipe in the fridge for ? I found 4 1/2 cups made it too soupy for my liking but other then that a success. , Did the coconut milk work? So, I had to give it a shot. This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course). Made this last night and it turned out great! Otherwise it’s great and SUPER easy. The cream and cheese, I used Romano, are a must, and a dash of Aleppo pepper flakes add a nice touch of heat. Thank you!! It smelled so good while cooking and tasted even better. And if you like some heat, red chili flakes would also do wonders. warm and perfect for the winter that’s starting to set in. I’d thought of trying again, making the sauce separately, since it was so good. Please feel free to email me at [email protected] with additional information. all my family loved it!! OMG, cooked this tonight and it was a big hit. We both loved it and I will definitely make again. Thanks for the recipe! I made a version of your recipe! Was looking through your recipes and commented on the wrong one! I’d add even more vegetables next time. Athough the veggies cooked pretty quickly, I didn’t mind at all. Will definitely make again and again! No, that is definitely not supposed to happen! It’s worked with black, green, oolong, and herbal blends. How I manage to mess up pasta, I do not know…, Laura, unfortunately, one pot pasta recipes can be very finicky. Notify me of followup comments via e-mail. I just made this. 600g/1.2lb or so – bit more or less works fine; Pasta – this can actually be made with any pasta at all, short or long. If I try it again I’d go for the chicken broth instead of the water. Sauté the veggies: Heat olive oil or avocado oil on medium heat in a large pan. I was going to ask if almond milk would work well instead of cream. The only problem is that the heavy cream curdles into lots of tough, rubbery globs when I stir it in at the end. Many factors can be at play here such as using substitutions or not following the directions exactly as written. Delish! Also, as you’re not burning off the carbs its also more likely it’ll turn into fat. My pasta burned in the bottom of the pan and I followed the instructions exactly. I made it exactly as written,but halved it because it’s just the 2 of us,and I drained some of the water before adding the cheese and cream. That’s why I tried to show here that you could do this amazing spiralised recipe instead, it’s just as easy and as satisfying but keeps those carbs at bay! Oops! Slice and salt your eggplant. Thank you for the great recipe. I just made this for lunch and it was delicious! Omggggg noooo I’ve just noticed I needed an oven !! It was so nice to cook it all in one pot! I’ve heard from some of my readers that gluten-free pasta is not an appropriate substitute. Simply throw everything into the pot, including the uncooked pasta and that is it. This vegetarian pasta bake is very simple to make. We got by with half of one, and it was plenty. This one is going in my official recipe binder – it’s a clear winner. Everything else came in the appropriate measurements except for the peas so I’m totally lost as to what went wrong but id love to try again, if i figure it out. You have such lovely photos – I’m enjoying getting recipe inspiration from your site! What a great, healthy meal and a wonderful way to use all the zucchini from my garden. I also sprinkled some cheese in the pot directly. I’m glad that you’ve found some other pastas that work for you Rebecca. Will definitely be making again. I made this using whole wheat spaghettini and it was awful. I think I would change the starchy peas to carrots next time, If I try this again. If I don’t have Parmesan can I use a different cheese or just omit it all together. This is a great, tasty, versatile recipe – thanks so much! Cook your pasta … It taste delicious altough. This I should so easy and  delicious! What you need for Creamy Zucchini Pasta Sauce. DIRECTIONS. I love the idea of cooking the pasta with the veggies. I’ve made it 3 times now – it’s become my favorite weeknight quick meal. But I recommend sautéing first, setting it aside, and then adding it back in at the very end to avoid overcooking it. A simple and quick Pasta "bianca" with zucchini, peas, onion and fresh parsley. place on the outddoor grill or indoor grill. Hi great meal. oh well, lesson learned, it was a good dinner anyways . Thanks for posting. Satisfying. I like my sauce a bit more, saucy, so it doesn’t completely soak into the noodles. I find when a recipe is this easy and has fewer ingredients that the flavor is lacking. Bake until golden, turning once. Thank you for this delicious recipe! Huge failure for me. I didn’t add my mushrooms or the spinach and kale to the boiling pot since I had the carrots boiling with the pasta, other than that, I followed the recipe as is and it was delicious! 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