One Healthy Pot Zucchini Mushroom Pasta

One Healthy Pot Zucchini Mushroom Pasta


  • 1 pound gluten-free spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • sea salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup cream

1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and cream.

3. Serve immediately.



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  • NGS Team