One Pot Zucchini and Mushroom Spaghetti

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Easy to make and even easier to clean up!

I’ve been cooking a lot of one-pot dinners recently, and honestly, I can’t get enough of ’em. I just love how easy they are to make–most of my favorite skinny one-pot recipes are ready in less than 30 minutes! This One Pot Zucchini and Mushroom Spaghetti recipe is no different. You basically throw everything into your favorite skillet (uncooked pasta and all) and let it simmer up for 10 short minutes. The pasta absorbs all the water while releasing its starches, creating a super creamy, flavorful sauce.

But, we all know that’s not why I love this recipe so much. Yes, it’s filled with nutritious ingredients that taste great, and yes, it’s so easy to make that it definitely qualifies as a weeknight dinner. But, those aren’t the reasons, either. It’s all about the cleanup! After making this dish, my kitchen isn’t filled with a half-dozen prep bowls, and I don’t have multiple pots and pans to clean, either. Usually, my rule is “I cook, you clean,” but I don’t even need to enforce that with this One Pot Zucchini and Mushroom Spaghetti dish!

You Won’t Miss the Meat

Okay, I’m sure we’ve all had enough of my love-fest with the one-pot meal. Let’s take a second to celebrate the meatless ingredients in this vegetarian pasta recipe. The mushrooms give the dish a meaty texture while the watery zucchini cooks down to creamy perfection. Then there’s the whole wheat pasta, which has the perfect amount of chew. Finish it off with melty Parmesan cheese and fresh, herbaceous parsley and you’ll find that this dish has so much flavor and texture that you really don’t miss the meat!

If you are a red-blooded meat eater and you can’t imagine a meal without it, you could add some chicken meatballs or turkey bacon if you want. But, I’d challenge you to try it as-is and let us know if you found it fully satisfying. It certainly has enough protein to fill you up and keep you feeling full for hours afterward.

Let’s Chat Pasta

Sometimes, it feels like pasta is under attack. You can’t eat it on the many low-carb diets like Keto, and restricted ingredients diets like Paleo definitely have pasta listed as an off-limits food. If you’re on any one of those meal plans, or you’re following a gluten-free diet, never fear: this dish would taste just as good if you swapped in zucchini noodles or spaghetti squash. But, for those of you who can eat grains, I’d urge you to give the whole-wheat pasta a chance.

You see, whole-wheat pasta is actually pretty good for you! It’s full of heart-healthy grains and unlike simple sugars, these carbohydrates are slowly digested by the body. That’s because they’re complex carbohydrates, long chains of sugars that take a while for your body to break down. You’ll not only get long-lasting energy from these types of carbs, but they’ll also work hard to keep you feeling fuller for longer.

Sounds about perfect to me! A low-calorie meal that’s full of protein-packed ingredients, balanced nutrition, and healthy carbohydrates. It’s a great way to celebrate Meatless Monday, or whip up this recipe if you’re just craving more vegetables in your diet. And, it doesn’t hurt that it’s easy enough to make (and clean up) after a super busy weekday.

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One Pot Zucchini and Mushroom Spaghetti

Easy to make, easy to clean up, and super tasty. This dish is a nutritious and delicious vegetarian superstar.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner
Cuisine Italian, Universal


  • 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


  • In a large skillet on medium heat add the olive oil. Once hot, add the mushrooms, zucchini, garlic, and thyme. Cook, stirring often for about 5 minutes. Add the spaghetti and water, salt, and pepper. Bring to a boil and simmer for 10 minutes or until water is absorbed and pasta is tender. Stir in the parmesan and sprinkle with parsley. Serve.

Nutrition Information

Serving: 1.5cups | Calories: 338kcal | Carbohydrates: 62g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 266mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 9
Keywords Budget-Friendly, Diabetic-Friendly, Kid-Friendly, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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  1. If you were to substitute zucchini noodles for pasta do you still add them as in recipe and do you still need that muc water Thanks so much

    1. Hi Cindy, if you are going to use zucchini noodles (or zoodles), you can decrease the water to about 1/3 cup and add the noodles/water as directed in the recipe.

    1. Yes, it’s as easy as that! Toss in some spinach, chopped asparagus, broccoli, peppers, or whatever else you like to make the dish your own! Keep in mind the nutritional values will change, depending on the ingredients you add. Enjoy!

  2. Love this recipe. Very easy and tasty. Will be making it again. I did add1 tsp of salt and a pinch of red pepper flakes.

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