Rating: 5.00
(29)

Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe}

Get ready cause you’re gonna start making this one pot zucchini mushroom pasta every.single.day. It’s that good. Deliciously browned zucchini and hearty mushrooms tossed in a creamy coconut milk sauce. So good, so creamy, sooo rich and vegan too! What the heck do I even say about this pasta? It’s just the BEST and you need to try it right now!

I really hope you enjoy this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe}. If you do, please let me know in the comments below. I LOVE reading your comments ❤

WHY YOU WILL LOVE THIS RECIPE

Hey there!

Got some zucchini you’re wondering what to do with? Or just in the mood to try something new, perhaps?

You’ve come to the right place!

Meet our one pot zucchini mushroom pasta. It’s such a delicious main dish 💖!

It’s creamy!

It’s rich!

And…

It’s vegan!

It’s cooked in one pot and and AND… it’s got the most delicious pan-fried zucchini in it that just takes this recipe to out of the world territory!!!

This recipe is so good, you’re gonna start getting some zucchini home every single day just to find an excuse to make it.

I had no idea pan-fried zucchini tastes this good.

How was I so clueless? Why didn’t anyone ever tell me?

Those deliciously browned rounds of zucchini caramelized to perfection bring the most delicious flavor ever to this dish.

And mixed in with some hearty mushrooms and spaghetti tossed in an absolutely scrumptious creamy sauce?

Oh, you’re in for such a treat 😍.

Everything comes together just so perfectly in this great recipe, flavors that you never knew could be possible from such simple ingredients coming together and cooked in a certain way.

This one pot zucchini mushroom pasta is a creamy delicious vegan pasta made with pan fried zucchini and mushrooms mixed in with a rich garlicky coconut milk pasta sauce. The spaghetti is cooked in some veggie broth in the same pan and everything is tossed together giving this pasta the most irresistible flavor ever.

It’s amazing!

Wanna know a few more reasons why you’ll love this recipe? Ooh, lemme gladly tell you…

  • This is a delicious one-pot pasta recipe! And yep, that means less cleaning time and more eating and doing whatever else you wanted to do time (like watch a horror movie maybe? Or read a book? Or just take a nice fat nap perhaps? 💃)! Everything’s cooked in one pot so you don’t have to worry about a whole pile of dishes waiting to get cleaned once you’re done eating. This recipe keeps the dishes to a minimum without compromising on flavors! This is one of the best new recipes I’ve come up with, so delish and easy. Such an awesomesauce gem!
  • Oh and this creamy one-pot pasta recipe uses incredibly easy to find ingredients too! You probably already have most of them at home.
  • We all know someone who just doesn’t eat their veggies. Well, this recipe is here to the rescue! This one pot zucchini mushroom pasta uses up zucchini and mushrooms in the most delicious way, you’ll want to gobble it all up in a second. The best part? You can go ahead and add whatever other veggies you want too, the creamy pasta sauce is just so delish, it’ll make any veggie taste ultra yum! And oh, more veggies means a healthier dish, so yay!
  • AND oh my goodness if you’ve never tried some pan-fried zucchini, now’s the time! You’re gonna love it so much and I feel that’s reason enough to try this recipe, that’s just how good it is! Pan-fried zucchini has a richness somehow that’ll make your mouth water and want more! That caramelized zucchini… sigh ❤. This is one of those zucchini recipes you just need to try!
  • Hey, for all my vegan friends, this is a deliciously creamy VEGAN pasta recipe! So if you’re looking for a creamy vegan pasta recipe that happens to be just incredible, your search ends here. It makes the perfect meal!
  • And man, come on. This is one of the best tasting pasta recipes I’ve ever had. It’s sooo rich, creamy and garlicky with a hint of natural sweetness from the coconut milk that goes just so well with the richness and bold flavor of that caramelized zucchini. Add in some yummy mushrooms and this is a filling (and fulfilling meal!) that’ll leave you full, happy and craving more. Such a comforting meal, this dish gives off the coziest vibes ever! Go ahead and make some for movie time. Cuddle into your blanket and have a delish fun time.
  • Since this zucchini mushroom pasta is a one pot meal, it’s pretty simple to cook and get on your table in no time! It’s a pretty easy weeknight dinner that tastes rich and indulgent like it’s been cooking for hours 😉. Such a wonderful thing to look forward to after a long day at work. This is such a great recipe.
  • And since this pasta dish tastes so good (ah it’s such a great dish!), it’s a wonderful dish to serve at a party too! It’s unlikely to make a mistake when you’re cooking this creamy vegan pasta because it’s a simple recipe but I’ve got your back as always with my super in-depth instructions to help you out even more ❤. If you’ve got any questions still, just comment below and I’ll get back to you asap, I promise!
  • Heyyy you, is your diet preference gluten-free? You can still make this dish! Check out our Variations Section below to see how you can make this great recipe according to your diet preference. You can find vegetarian and meat-based (non-vegetarian) options there too!

This makes for the perfect meal. It’s creamy, it’s got veggies and it’s pasta. Yum!

How comforting are some dishes, right? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking VeganPasta and Winter recipes.

One Pot Zucchini Mushroom Pasta in a skillet surrounded by a wooden ladle, bread, garlic, garlic pods, white cloth, sliced zucchini, mushrooms and an onion

WHAT IS ONE POT ZUCCHINI MUSHROOM PASTA?

Um, one pot zucchini mushroom pasta happens to be just one of the most delicious recipes ever 🤩!

This pasta with mushrooms and zucchini is possibly one of the most delicious recipes I’ve had in a while.

This scrumptious pasta recipe has a lot happening in it!

  • Sliced rounds of zucchini are pan-fried until they turn a delicious brown…
  • And mushrooms are sautéed in some garlic oil…
  • The deliciously creamy pasta sauce is then cooked thanks to some caramelized onions, soft rich coconut milk and super flavorful veggie broth…
  • The pasta cooks right in the pan, absorbing all those delicious flavors and saving us some extra dishes to wash later.
  • Those browned zucchini rounds and cooked mushrooms are then added to the creamy pasta and everything is gently tossed together. Topped with some parsley, this delicious pasta is ready!

Sounds like a bit of work but it actually isn’t. This recipe is super easy to make and is ready before you know it.

And hey, everything we do just adds in so much extra flavor. It’s worth it.

Creamy, garlicky, rich and flavorful. What’s not to love?

This delicious vegan pasta is an absolute dream ❤.

It’s super scrumptious but the star of the show is the pan-fried zucchini.

I mean, you may have your own preference when it comes to what you love about this pasta once you make it and give it a taste, but my favorite is the pan-fried zucchini.

It is, in my opinion, what takes this pasta from oh really yum wow so good to OHMYGOODNESS HOW CAN SOMETHING BE THIS DELICIOUS?!

I mean, hear me out. Have you ever had some pan fried zucchini with just a little salt sprinkled on top?

It tastes, well, amazing!

Mix it in with some creamy garlic sauce and you get a recipe for success!

One Pot Zucchini Mushroom Pasta in a black plate placed over a white cloth with a fork on the side

I really wanted this vegan pasta recipe to be a one-pot dish to keep the number of dishes to wash as less as possible!

But I also didn’t want to put in all my ingredients in a Dutch oven or large stockpot with some cups water and leave everything to cook together because I feel the food comes out a little bland and for me, all that extra attention given to each ingredient and added browning and cooking adds so much flavor to a dish and makes a world of difference.

I’ve come across lots of people who feel that method of cooking makes the food come out bland too and hey, some people may prefer it as well. It’s all about personal preference and no one is right or wrong ❤.

So yep, I’ve made this a one-pot recipe where you won’t have many dishes to wash (very little clean up!) and will have some delicious food too, yay!

In this recipe, we pan-fry our zucchini until it’s all browned and caramelized all nice and yum-yum.

We add it later to our creamy pasta sauce and give everything a good mix.

That delicious deep flavor of the caramelized zucchini goes incredibly well with the garlicky slightly sweet coconut milk pasta sauce.

The result?

An absolute bowl of deliciousness.

I know I’m repeating myself. I’m just trying hard to describe how amazing this pasta tastes but you just need to try it for yourself to know how incredible it is ❤.

Zucchini Mushroom Pasta on a black plate placed over a white cloth with the spaghetti pasta twirled around a fork and lifted a little

Now, how did I come up with this recipe?

I love talking about how I came across a recipe because that’s why we made The Buttery Fairytale in the first place, so Zee and I could share our favorite recipes with the world as well as always remember how we came across our favorite recipes and share our memories with you guys!

I also LOVE reading your stories and memories around recipes. That’s what The Buttery Fairytale is all about… food and memories!

So let me know if you make any memories with this recipe or if you have any other favorite food memories in the comments below. I read and try my best to reply to every single comment ❤.

So yes, personal story time! You can skip past this part and scroll down if you prefer.

Zee and I recently tried a dish called Spaghetti alla Nerano at one of our favorite places. It was DELISH and I understood one of the main ingredients in it is zucchini!

And I was like heyyy wait a minute, how does zucchini taste so different? It adds a whole other flavor to the dish!

A simple search showed me how the zucchini is first deep-fried when making the original recipe of Spaghetti alla Nerano and I was like WOAH what?

Zucchini can be deep-fried too?

And taste that good???

I couldn’t wait anymore! I went ahead and deep-fried some zucchini just like in the original recipe of Spaghetti alla Nerano and well, Zee and I fell in love.

So crispy and delish! Such a gorgeous flavor.

I was surprised I never heard of it before.

I always thought zucchini was a pretty cool vegetable. I wouldn’t go all omg it’s my fav vegetable (potatoes!) but this recipe changed that.

I mean, seriously, one of my most favorite places to go to today is a bowl of fried zucchini.

So yes, I kept eating that zucchini and thought of pan-frying it one fine day because deep-frying the zucchini every single time was getting a bit too much, you know? It’s not exactly the best thing to do either.

I gave pan-frying my zucchini a try and THANK GOODNESS for that because it tasted amazing!

It’s delicious and the best part is, you don’t use much oil at all and you have easier control over browning it too much or too little.

You can make it super crispy too by cutting your zucchini into really thin slices.

So yes, I started having lots of pan-fried zucchini with almost everything I was eating.

And then one day my love for pan-fried zucchini led me to thinking of making a creamy sauce, adding my pan-fried zucchini to it and having it with some pasta.

The rest is history, and here we are with this gorgeously delicious recipe!

This is now one of those delicious new recipes that we’re cooking at home every.single.day, we absolutely love it and I hope you love it too ❤.

INGREDIENTS & SUBSTITUTIONS FOR ONE POT ZUCCHINI MUSHROOM PASTA

For exact ingredient measurements, please scroll down to the Recipe Card.

Ingredients to make one pot zucchini mushroom pasta like vegetable broth, zucchini, mushrooms, garlic, coconut milk, spaghetti and onion

To pan-fry the zucchini:

  • Neutral cooking oil- Just a little cooking oil is needed here to pan-fry our zucchini rounds really well. No need to deep-fry to get some scrumptious browned zucchini! You can use regular cooking oil here or whatever oil you prefer that you feel will give a good flavor to your zucchini.
  • Zucchini- My favorite! Make sure you use small or medium-sized fresh zucchini. Cut them into rounds or slices (also called coins, love how that sounds!) and there you go! The more you pan-fry your zucchini, the better you’ll understand how thin you prefer your zucchini rounds to be. Super thin zucchini rounds will turn pretty crispy with a delicious deep flavor but won’t be soft and tender. Thicker zucchini rounds will be soft and tender and delicious as well but won’t get as crispy. I prefer keeping my zucchini rounds not too thick, nor too thin, just in between to get the best of both worlds because most of that crisp softens down once the zucchini mixes with the sauce so it’s all about flavor then.
  • Salt- To sprinkle on top of your cooked zucchini once you get it out of the pan. Just pulls out all those delicious flavors all the more, yum! You can use any salt you prefer here such as sea salt, kosher salt, table salt…

To cook the mushrooms:

  • Neutral cooking oil- Just some cooking oil to sauté our mushrooms in, not much at all!
  • Mushrooms- I usually use button mushrooms or cremini mushrooms (also called baby bellas). You can use whatever mushrooms you prefer that you feel will go well with a creamy garlicky pasta sauce like the one we have here. I’ve seen people preferring shiitake mushrooms too with a creamy pasta sauce like this one. Go ahead and use whatever type of mushroom you prefer. You can use multiple types of mushrooms too!
  • Garlic- Some fresh smashed and minced garlic to infuse your mushrooms with a delicious garlic flavor. Delish!
  • Salt- To add to and intensify that glorious mushroom flavor. Yum yum! You can use any salt you prefer here such as sea salt, kosher salt, table salt…

To finish cooking your creamy mushroom zucchini pasta:

  • Neutral cooking oil- Some more cooking oil to finish cooking everything in!
  • Onion- Nice and diced to give our creamy one pot zucchini mushroom pasta the most delicious deep caramelized onion flavor ever! Onions are super important here. They cook to a delicious deep brown while we toast our pasta in the same pan. Browned onions and a creamy sauce? Literally one of the most delicious things ever! You can use any type of onion here. I’ve used red onions.
  • Garlic- Ooh and some more fresh smashed and minced garlic! We use just enough to add a hint of garlickiness to our cream sauce without it becoming super garlicky (I don’t mind though!). If you love garlic as much as me, go ahead and use as much garlic as you want.
  • Spaghetti- I love using spaghetti in this recipe but I’ve made it with penne too and it was equally delish (those pockets of creamy pasta sauce 😍). You can use whatever pasta you prefer that you feel will go well with this recipe. Please keep in mind though that in this recipe, we toast our pasta in the pan first so go ahead and use a smaller pasta if you can’t fit spaghetti in your pan. If you want to use spaghetti or if that’s all you have and can’t fit it into your pan, you can break it in half. I know… I know it’s frowned upon, we apologize our Italian friends!
  • Vegetable broth- Vegetable broth is a pretty useful ingredient here and adds lots of flavor to our creamy mushroom pasta with pan-fried zucchini. It brings all the flavors in the pan together and gives our pasta a lovely touch ✨. Like really, those caramelized chopped onions, garlic, toasted spaghetti and vegetable broth cooking together… just.so.good! You can substitute here with a vegetable bouillon cube dissolved in water (depending on how much flavor you prefer, you can use half a cube or a whole cube). You can use half water and half veggie broth too.
  • Full-fat coconut milk- Some creamy thick sumptuous silky smooth coconut milk (we love coconut milk here!) is poured into our delicious mix of browned onions, aromatic garlic, toasted spaghetti and flavorful vegetable broth. Ah, you can just imagine how divine it all tastes coming together. Please use canned full-fat coconut milk. You can use coconut cream for extra added richness or half coconut milk half coconut cream or whatever other milk or cream you prefer that you feel will add a creamy richness to this amazingly delicious one pot pasta recipe.
  • The pan-fried zucchini and cooked mushrooms- These two delicious guys are added into the pasta sauce once the spaghetti is cooked and the pasta sauce has thickened up nice and good. The zucchini and mushrooms lend their flavors to the sauce and absorb the creamy rich flavors of the sauce too. It’s a delicious meeting of flavors ❤!

Other Ingredients:

  • Salt and black pepper- Super important and added after giving the dish a final taste. It’s always important to taste your pasta before adding in salt and pepper but it’s even more important here because the pasta sauce may already have some salt in it thanks to the veggie broth, cooked mushrooms and pan-fried zucchini. You can use any salt you prefer here such as sea salt, kosher salt, table salt…
  • Parsley- Some dried or fresh parsley sprinkled on top of your one pot zucchini mushroom pasta adds a delicious touch of herbiness. You can add in whatever herb/s you prefer too such as thyme, basil…

Once again, for exact ingredient measurements, please scroll down to the Recipe Card.

How incredible are one pot dishes, right? Would you like to explore more such recipes? Check out our collection of absolutely lip-smacking One-Pot RecipesStovetop and Fall recipes.

One Pot Zucchini Mushroom Pasta in a black plate placed over a white cloth with bread and a fork on each side

RECIPE & DIET VARIATIONS YOU CAN TRY

When I say this recipe has like a bajillion variations… I’m not kidding and you’re gonna see that for yourself!

It’s just so AWESOME to have a recipe that’s this delicious and versatile too. LOVE love LOVEEE it!

Go ahead and enjoy this recipe in all these different awesomesauce ways and fall in love with it over and over again.

  • I like to cook the zucchini rounds until they’re pretty dark because I love the flavor that comes with it but hey, you can cook your zucchini rounds how much ever you prefer! You can cook them like I do until they’re dark brown and caramelized or you can go for a gentle light brown as well. You can go for something in the middle too!
  • If you’re into crispy zucchini rounds like I am, go ahead and slice some of them real thin and then pan-fry them. Really thin zucchini rounds crisp up when pan-fried and stay crispy for longer too. They also add a deeper super delicious flavor that is ✨. You can garnish your one pot zucchini mushroom pasta with these crispy zucchini slices once it’s ready too, adding an extra crunch of delicious flavor.
  • I prefer slicing the zucchini into rounds because I feel that shape evenly browns the zucchini and makes it a little crispy too (especially if I cut the zucchini into really thin rounds) BUT there are so many other shapes you can cut your zucchini into as well! If you have a preferred shape you prefer cutting your zucchini into, go ahead and do that.
  • For some super super crispy zucchini, go ahead and deep fry it! You can also grill, bake or air fry your zucchini until it’s browned really well. You can maybe even batter fry your zucchini rounds! Deep nicely browned zucchini rounds add some absolutely delicious flavor to this vegan pasta dish! I prefer pan-frying my zucchini for that delicious rich caramelized flavor but you can try other methods if you want and see what you prefer.
  • Infuse your oil with some smashed garlic before pan-frying your zucchini in Step 2. It adds a delicious touch of garlicky flavor to your gorgeous browned zucchini rounds. Yum ❤.
  • So many mushrooms go well with the creamy pasta sauce here. I’ve stuck to button mushrooms but you can go ahead and use any type of mushroom you like such as cremini mushrooms (also called baby bellas, same thing!), shiitake mushrooms, oyster mushrooms, maitake mushrooms… maybe even portobello or whatever type of mushroom you prefer. You can use a mix of different mushrooms too!
  • We’ve added mushrooms and zucchini to our pasta here but you can add as many more vegetables as you like! Corn, bell peppers, yellow squash… maybe even some Homemade Batter Fried Broccoli with Creamy Sauce? Or maybe one cup peas? Spinach too! The choices are endless! You can also cook them however you prefer. You can deep-fry, pan-fry, grill, boil them in some cups water, air fry or bake your veggies or even just add them into the sauce so they cook in the pasta sauce. You can make it a colorful dish like a rainbow in a bowl! What can be better than a one-pot pasta with different vegetables ❤? And hey, you don’t have to stick to just veggies. You can also add in some vegan sausage or whatever you prefer too!
  • For an even silkier smoother sauce, you can blend your sauce in a blender before adding in the mushrooms and zucchini back to the pan. You can use an immersion blender too.
  • If you prefer a thicker pasta sauce- cook the sauce for a longer time than given in the recipe here, until it’s a little thinner than your desired consistency. That’s because as your zucchini and mushroom pasta sauce cools, it’ll get much thicker.
  • If you prefer a thinner pasta sauce- Go ahead and add more coconut milk than the amount given in Step 9. Then let it cook until it’s just a little thinner than your actual preferred consistency. That’s because the sauce will thicken as it cools down.
  • You can use whatever pasta you prefer that you feel will go well with this creamy vegan pasta. You can go ahead and use another long pasta such as fettucini… linguine… bucatini… Please keep in mind though that we toast our uncooked pasta in the pan first so go ahead and use a smaller pasta if you can’t fit spaghetti or another long pasta in your pan such as penne, gemelli, ziti, rigatoni, farfalle… If you want to use spaghetti or if that’s all you have and can’t fit it into your pan, you can break it in half. I know, I know it’s frowned upon, we apologize our Italian friends!
  • On days you don’t mind washing a few extra dishes and want to skip on keeping a check on your pasta and it sticking together and things and also want to reduce the cooking time a little, cook your pasta in a separate large stock pot. Add in some cups water and salt it too. Cook the pasta in the salted water until al dente in that large stockpot and not the same pan as the creamy flavorful sauce. So yep, cook your pasta until al dente or cooked how much ever you prefer, then drain it. While the pasta cooks in the large stockpot, you can cook the pasta sauce too. Then go ahead and add in the drained pasta to the sauce, give everything a stir and serve this great weeknight dinner! You can reserve some pasta water too to help thin the sauce out.
  • You can also add in some vegan Parmesan cheese or whatever vegan cheese you prefer to this easy weeknight dinner too! Go ahead and add in a vegan cheese that you know will go well with this recipe, you can also maybe add in some nutritional yeast.
  • Have a favorite herb? Feel some herbs will taste super awesome here? I’ve gone with parsley because I love it here but you can go ahead and add as many herbs (dried or fresh herbs) of your choice as you want to your hearty pasta dish! Maybe you’ll prefer some basil? Or 2-3 sprigs thyme? Or maybe a mix of various herbs? Yum!
  • Really love spice? Go ahead and make this a creamy spicy pasta (🔥!). Sprinkle your pasta with some chili flakes or paprika or both to add a kick of spice to this delicious pasta dish. Be careful though and add just as much as you know you’ll like! I’m sometimes in the mood for some medium heat in this delish creamy zucchini mushroom pasta dish and red pepper flakes are the absolute best for that.
  • For a touch of crunch, go ahead and sprinkle some toasted panko breadcrumbs over your creamy vegan pasta before serving it! You can toss your panko breadcrumbs and brown them in some oil and 1-2 cloves garlic. It adds the most amazing flavor ever 🤩.
  • You can go ahead and add some delicious protein in the form of beans such as lima beans, white beans, cannellini beans, kidney beans, navy beans… so many options! You can add in some chickpeas too.
  • To add a delicious tangy touch to this yum creamy pasta, go ahead and squeeze in a lemon (depending on how much tang you prefer) towards the end and give everything a good stir. Those flavors will be incredible… creamy garlicky lemony goodness!
  • This is a deliciously creamy pasta but you can pretty easily turn it into a pink sauce pasta for an added tang or even a red sauce pasta if that’s what you prefer. To make a pink pasta sauce, go ahead and add in some tomato paste or tomato sauce to the pan in Step 8 when you’re adding in the coconut milk and give everything a good stir. You can also skip out on making your pasta creamy and instead, make a red pasta sauce by adding some raw tomatoes, tomato sauce or tomato paste. It’s all up to you. Garnish with some fresh basil and a drizzle of olive oil (a tablespoon of olive oil makes such a difference) and there you go, delicious!
  • If you want to skip out on using spaghetti, don’t worry. There are so many other things out there you can use! You can use brown rice pasta, chickpea pasta or maybe even zucchini noodles (also called zoodles) or spaghetti squash? You can use a different grain too, like rice (for a creamy mushroom zucchini rice bowl). That creeeamy coconut sauce tastes sooo gooooood with rice. You can also serve your creamy mushroom zucchini sauce over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted. There are loads of other alternatives to pasta out there that you can check out!
  • This recipe is incredible. You can do so much to customize it and make your own version of it, it’s amazing. You don’t have to stick to the original recipe at all, go wild and let all that creativity out when you’re making this dish! You can go ahead and add in garlic powder, onion powder, paprika… even cajun seasoning…Whatever you feel will add your desired extra flavor to this delicious pasta dish. Enjoy 🤩!
  • If you’ve got loads of time and are feeling a tiny bit adventurous, why not make some fresh vegan pasta from scratch? It’s a fun thing to do and fresh pasta tastes… incredible!
  • We love the taste of coconut milk here but if you aren’t into it, you can go ahead and use cashew milk, cashew cream, oat milk or any other creamy unsweetened plant-based milk or vegan heavy cream substitute you feel will go well here. But hey, you may have to use some flour to thicken it up if there’s too much liquid or extra liquid that needs thickening.

Continue reading if you would like to read about meat-based (non-vegetarian), vegetarian and gluten-free adaptations of this recipe.

Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.

Meat Adaptation (Non-Vegetarian):

Oooh, this pasta tastes scrumptious with some meat added to it. To make some delicious meaty creamy mushroom zucchini pasta…

  • Go ahead and use whatever meat you prefer… Chicken, lamb, beef, shrimp, fish, sausage… anything! Go ahead and cook it beforehand (in some garlicky butter? Or just a simple pan-fry? Maybe marinating it in your favorite marinade?) when you’re cooking the mushrooms and zucchini so you can add in everything together to the pasta later.
  • You can use butter when sautéeing your mushrooms for a delish touch of buttery garlic goodness! Yummy yum yum ❤.
  • You can add in some butter when cooking your onions. The rest of the pasta sauce will be cooking in it too giving you a creamy buttery pasta sauce!
  • You can use chicken broth or whatever broth you prefer instead of veggie broth.
  • You can also use heavy cream, light cream, half and half (half milk half heavy cream), cream cheese, heavy cream and coconut milk… so many options!
  • Absolutely love cheese? Me too! Go ahead and add in whatever cheese you prefer! You can use some Parmigiano Reggiano. It may be difficult to find Parmigiano Reggiano though so you can use some Parmesan cheese instead. I adore some Parmesan with this creamyyy cream sauce. Creamy Parmesan sauce (😍!). I sometimes add in some mozzarella too when I’m feeling a little extra indulgent.

Vegetarian Adaptation:

This is a vegan pasta dish but if you’re vegetarian, you can make some changes if you want. To make an absolutely delicious vegetarian zucchini mushroom pasta dish…

  • Go ahead and use butter when sautéeing your mushrooms for some buttery garlicky deliciousness in this vegetarian pasta recipe.
  • You can also add in some butter when cooking your onions. The rest of the pasta sauce will be cooking in it too giving you a creamy super buttery pasta sauce!
  • You can use heavy cream, light cream, half and half (half milk half heavy cream), cream cheese, half heavy cream and half coconut milk… whatever you prefer.
  • Absolutely love cheese? Me too! Go ahead and add in whatever cheese you prefer! I sometimes add in some mozzarella when I’m feeling a little extra indulgent and to add to the richness of this vegetarian pasta recipe!

Gluten-Free Adaptation:

If you follow a gluten-free diet, go ahead and check out these suggestions to make some delicious gluten-free creamy zucchini mushroom pasta…

  • You can use gluten-free pasta. There are quite a few alternatives out there that taste really good such as brown rice pasta, chickpea pasta and so many more! There are many other alternatives to pasta out there that you guys can check out ❤. You can use zucchini noodles or spaghetti squash too. You also can use a different grain, such as rice. You can also serve your creamy mushroom zucchini sauce over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted.
  • Also, make sure the cooking oil you use doesn’t contain any additives that contain gluten.
  • Make sure you use gluten-free veggie stock. Please keep in mind that veggie broth is gluten-free but if you’re buying it from a store and not making your own, it may contain flavorings or even preservatives that contain gluten. If you can’t find gluten-free veggie stock, try making your own at home instead.

Hey if you’re following a gluten-free diet, make sure you always read through the ingredient list of all the other ingredients in the recipe to make sure they are gluten-free. This is because hidden gluten may be present in some ingredients.

Nut-Free Adaptation:

This creamy mushroom zucchini pasta is a nut-free pasta but there are a few things to keep in mind:

  • Make sure the cooking oil you use does not contain nuts or is not derived from any nuts.
  • There’s a bit of confusion surrounding coconuts. After researching on this, I understood that coconuts are fruits, not nuts and so, coconut milk and coconut cream are nut-free. Please keep in mind that this is something I’ve understood after researching about it. I’m not a nutritionist nor am I an expert on this topic. If you’re allergic to nuts and are unsure if you’re allergic to coconuts or not, you can skip out on using coconut milk or cream and can use something else you prefer to get that creaminess in your pasta.
  • Black pepper may cause issues for people who are allergic to tree nuts. You can skip out on it if you prefer.

Hey you, please make sure you always read through the ingredient list of all the ingredients that have been mentioned in this recipe. That’s because there may be hidden nuts present in some ingredients.

Disclaimer– I’ve done research to make things easier for you guys, but please make sure you do your own research too if you are allergic to something or have a specific diet preference. The suggestions given above for dietary preferences are only suggestions and NOT medical advice. These are suggestions given just after a little research on the said dietary preferences. We are NOT trained medical professionals or nutritionists. You are responsible for yourself, so please ask your physician if you have any questions and make sure you always completely read through the ingredient list of any ingredients you use.

One Pot Zucchini Mushroom Pasta in a black plate placed over a white cloth with bread and a fork on each side and the background having raw ingredients like sliced zucchini, garlic, onion and mushrooms

HOW TO COOK ONE POT ZUCCHINI MUSHROOM PASTA [Step-by-Step Instructions With Photos]

For exact ingredient measurements and instructions without photos, please scroll down to the Recipe Card.

Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.

OKAY this is super exciting… let’s go!

STEP 1: GET ALL YOUR INGREDIENTS READY (PREP TIME!)

Ready all your ingredients!

Ingredients to make one pot zucchini mushroom pasta like vegetable broth, zucchini, mushrooms, garlic, coconut milk, spaghetti and onion

Go ahead and wash and slice your zucchini into rounds like in the picture above (the thinner, the crispier, how thick or thin you prefer your zucchini rounds to be is completely your choice).

Remember, don’t slice your zucchini too thin or it may break while frying, nor too thick or else it may remain mushy in the center. I prefer something in the middle!

Wash and slice your mushrooms, dice your onion and mince and smash your garlic.

Get your salt, black pepper, spaghetti, veggie broth, coconut milk and parsley ready.

Getting your ingredients ready is really important. That’s because it makes it so much more fun to just add them in as you’re cooking, no pressure, no worrying and haphazardly chopping an ingredient when it’s needed.

Also, please keep in mind that in this recipe, we toast our pasta in the pan before adding in the veggie broth to soften it, so it’s important for your pasta to fit in the pan.

So hey, go ahead and use a large pan, Dutch oven or even a large stockpot so your spaghetti can fit in it or use a smaller pasta if you can’t fit spaghetti in your pan.

If you really want to use spaghetti or if that’s all you have and can’t fit it into your pan, you can break it in half (please forgive us this one time our dear Italian friends).

I’ve used a large skillet and my spaghetti just about fits! You can use a large Dutch oven too.

STEP 2: PAN-FRY YOUR ZUCCHINI

Over medium-low heat, add how much ever oil is needed to your pan until it’s coated with a thin layer of oil.

A skillet wih a thin layer of cooking oil in it

Remember, we need to pan fry our zucchini, not deep fry it.

Because I’m using a large skillet, I need quite a few tablespoons of oil to coat my pan but this completely depends on the size of the pan you’re using.

Once the oil is heated through, add in some of your zucchini rounds.

Don’t add all the zucchini rounds at once. You’ll need to cook them in batches or else they won’t get that delicious browning.

A skillet with a thin layer of oil and sliced zucchini rounds getting pan-fried in it

I know it sounds like a bit of work cooking them all in batches but it’s worth it, trust me.

Cook the zucchini rounds on one side for 4 minutes or until browned.

Then gently using tongs or with the help of a fork, turn the zucchini rounds and cook the other side for another 3 to 4 minutes or until browned.

A skillet with a thin layer of oil and browned sliced zucchini rounds getting pan-fried in it

How much time your zucchini rounds take to turn that delicious brown depends on loads of things such as the pan you’re using, how thin your zucchini rounds are, your stove, how many zucchini rounds you’re cooking at a time… etc.

Once your zucchini rounds are browned on both sides, if you feel you want/need to brown them more, feel free to cook them more on either side to reach your desired level of browning.

I personally love pan-frying my zucchini rounds until they’re darker than usual because I love that deep caramelized flavor that comes with it but you can go for a gentle light brown or whatever you prefer!

Go ahead and line a plate with some paper towels.

Take those browned zucchini rounds out and place them on the paper towels to absorb any excess oil. Sprinkle some salt on top of them.

Browned pan-fried sliced zucchini rounds resting on paper towels

Time to cook the rest of the zucchini!

If your pan has gone dry or has really little oil left in it, go ahead and add how much ever is needed to coat your pan and add in the next batch of zucchini rounds.

STEP 3: COOK YOUR MUSHROOMS

Still keeping the heat at medium-low using the same pan, add in the oil.

Add all your sliced mushrooms in and sprinkle some salt on top.

A skillet with sliced mushrooms in it

Don’t worry if there’s too much water let out by the mushrooms, it’ll all evaporate as your mushrooms cook.

Cook those mushrooms for about 8-10 minutes, occasionally giving them a stir until they’re nice and browned and all that mushroom juice evaporates.

Let your mushrooms cook more if there’s too much liquid until it all evaporates.

Once 8-10 minutes are up and the liquid has evaporated, add in the crushed cloves garlic to the mushrooms.

Mix it well with those beautifully browned mushrooms for one to two short minutes so they’re coated in all that delicious garlic flavor.

A skillet with cooked sliced mushrooms in it

Then, remove the mushrooms and move to the next step!

FINISH COOKING YOUR ONE POT ZUCCHINI MUSHROOM PASTA

STEP 4:

Over medium-low heat, once again using the same pan, add in the oil.

Once the oil is heated through, add in your diced onions.

A skillet with a little oil and diced onions in it

Sauté those onions for about 2 minutes or so until they’ve softened a bit.

STEP 5:

Now add in the smashed and minced cloves garlic, mix it well with the onions and let everything cook for about 2 to 3 short minutes.

Ah, that delish aroma 😍… I LOVE it!

A skillet with a little oil, diced onions and chopped garlic in it

If there are bits of mushroom and zucchini stuck to the bottom of the pan thanks to cooking them earlier, mix them in well with the onion and garlic, it adds in so much flavor.

If the zucchini and mushroom bits are really stuck to the pan, the vegetable broth will soften it later, so don’t worry.

STEP 6:

Add the spaghetti to your large skillet, Dutch oven or large stockpot.

A skillet with uncooked spaghetti, diced onions and chopped garlic in it

Now, we need to toast the spaghetti just a little.

It adds lots of flavor to the spaghetti in my opinion and WE LOVE IT HERE.

Plus, the onions caramelize too as you toast your spaghetti adding a much deeper delicious flavor to the pasta sauce. You can skip this step if you’re in a hurry but you’ll be missing out on that toasted spaghetti and caramelized onions flavor!

Go ahead and toast your spaghetti over medium-low heat for 8-10 minutes until most of your spaghetti turns a deliciously toasty golden brown.

To make the process easier and faster, you can try and spread your spaghetti in the pan as much as you can and leave it for a few minutes, and then gently turn it. You don’t have to do this perfectly so don’t worry!

A skillet with diced onions, chopped garlic and uncooked toasted spaghetti spread in it

As I’ve mentioned already, while your uncooked pasta cooks and browns, your onions and garlic will be browning too. Don’t worry about that. It will just add to the flavor.

Once you see most of your spaghetti has turned a golden brown (it’s absolutely fine if not all of your spaghetti is toasted), move to the next step.

A skillet with diced onions, chopped garlic and browned uncooked toasted spaghetti spread in it

You can toast your spaghetti as much as you want to.

STEP 7:

Now, pour in the vegetable broth and give everything a stir.

A skillet with diced onions, chopped garlic, browned uncooked toasted spaghetti and vegetable broth in it

Turn the heat up to medium heat to medium high heat and bring everything to a boil.

Then reduce the heat back to medium-low, cover your large skillet or Dutch oven and let everything cook for 5 to 6 minutes.

A skillet covered with a glass lid and having diced onions, chopped garlic, browned uncooked toasted spaghetti and vegetable broth in it

Once 5 to 6 minutes are up, lift the lid (hold it over the pan so all that hot condensed water falls right back into the pan!) and gently separate the spaghetti with your ladle so it doesn’t stick to each other.

A skillet having diced onions, chopped garlic and cooked spaghetti in it

STEP 8:

Keeping the heat at medium-low, reserve half a cup of coconut milkand pour the rest of it into the skillet.

A skillet having cooked spaghetti in it with coconut milk being poured in using a blue cup

Give everything a gentle stir.

A skillet having spaghetti being mixed with coconut milk

Switch the heat up to medium heat to medium-high heat and bring everything to a boil.

Once the sauce comes to a boil, reduce the heat back to medium-low and let the pasta cook in the creamy sauce for 5 to 6 minutes, stirring gently every few minutes, until the spaghetti is al dente or however you prefer it.

Note:  Cooking time will vary based on the type as well as brand of pasta you use. I suggest you go ahead and check how done your pasta is based on the minimum cook time given in the package directions of the pasta you are using.

STEP 9:

Time to add the deliciousness back to the pan!

Add your pan-fried zucchini rounds and mushrooms back in. Add your parsley too.

A skillet having cooked spaghetti, cooked zucchini rounds and mushrooms and a little dried parsley sprinkled in

Toss everything together gently with that creamy cream sauce ❤.

A skillet having cooked spaghetti, cooked zucchini rounds and mushrooms and a little dried parsley sprinkled in all being mixed together

Now for an even richer, creamier lush sauce, go ahead and top your pasta with the remaining reserved half cup of coconut milk. 

A skillet having a little coconut milk, cooked spaghetti, cooked zucchini rounds and mushrooms and a little dried parsley sprinkled in all being mixed together

Raise the heat between medium heat to medium high heat and bring everything to a boil.

Then reduce the heat back to medium-low and let it cook for 2 to 3 minutes.

Give the creamy pasta sauce a taste and season it with salt and black pepper if needed.

And there you go, your delicious one pot zucchini mushroom pasta is ready. You’re gonna love it so much ❤. Enjoy all that scrumptiousness.

One pot zucchini mushroom pasta with creamy coconut milk sauce in a skillet

Hey you, I really hope you love this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe} as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

5 from 29 votes (Click on the stars to vote!)

Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.

One Pot Zucchini Mushroom Pasta in a black plate placed over a white cloth with bread and bread slices and a fork on each side

TIPS TO MAKE THE MOST AMAZING ONE POT ZUCCHINI MUSHROOM PASTA EVERY SINGLE TIME

Hey there!

You don’t have to worry even a bit.

This is a super easy pasta recipe but here are some tips to make sure the cooking process is even more of a breeze and your creamy mushroom zucchini pasta comes out tasting incredible every single time!

  • Get your ingredients ready beforehand. I can’t stress how important this is. It also makes the whole cooking process so much fun and less stressful so you can cook and enjoy rather than worry about getting the next ingredient ready. Get all your ingredients out in the measurements needed and chop your veggies before starting to cook. To save on more time, you can get all your veggies ready, cut them and then store them in an air-tight container in the fridge until you get to cook this recipe. You can use a food processor too. You can also go ahead and buy pre-cut veggies to save on even more time.
  • Try and slice your zucchini into rounds with the same thickness. This is important because it helps in getting all your zucchini rounds nice and brown uniformly without running the risk of burning a few zucchini rounds while still waiting for the other zucchini rounds to get the tiniest amount of browning on them. You can try using a mandoline too but be careful!
  • Go for a small or medium-sized zucchini. That’s because large zucchinis usually are tougher, can be bitter, tend to be watery and mushy (which will come in the way when you’re trying to get some deliciously browned caramelized zucchini rounds) and have much larger seeds.
  • If you’re into crispy zucchini rounds like I am, go ahead and slice some of them real thin and then pan-fry them. Really thin zucchini rounds crisp up when pan-fried and stay crispy for longer too (amazing how such less oil can crisp them up so much!). Keep in mind though that your crispy zucchini slices will soften once they’re added to the creamy sauce (but they add incredible flavor!). So to still have that crunch, you can garnish your quick and easy one-pot zucchini mushroom pasta once it’s ready with your crispy zucchini slices, adding an extra crunch of delicious flavor.
  • Oh and make sure you keep the heat at medium-low when you’re cooking your zucchini rounds. I know I know, I get impatient too sometimes but that’s the best heat to get the most amazing caramelized zucchini ever! Don’t ever raise the heat and cook your zucchini over high or medium high heat. It may get dark on the outside real quick but stay pretty uncooked on the inside when you cook it over high or medium high heat. Same goes for the mushrooms too. Cook them over medium-low heat and don’t get impatient and cook them over high or medium high heat. Your mushrooms may become dry and end up losing that flavorful meaty texture.
  • Use a large skillet or a large Dutch oven that you can fit the spaghetti into. That’s because we’ll be toasting our spaghetti a little bit before adding in the veggie broth or…
  • Use whatever pasta you prefer that you feel will go well with this creamy vegan pasta. You can go ahead and use another long pasta too such as fettucini, linguine… bucatini. Please keep in mind though that in this recipe, we toast our uncooked pasta in the pan first so if you can’t fit spaghetti or another long pasta in your pan, go ahead and use a small pasta such as penne, gemelli, ziti, rigatoni, farfalle or any other small pasta you prefer. If you really want to use spaghetti or if spaghetti is all you have and it doesn’t fit in your pan, go ahead and break it in half. I know I know it’s frowned upon, we’re sorry our Italian friends!
  • Love a creamyyyy as heck sauce? Me too! Make sure you use full-fat coconut milk to get a deliciously thick, rich and creamy pasta sauce. You can use half coconut milk and half coconut cream too if you prefer.If you prefer a thicker pasta sauce- cook the sauce for a longer time than given in the recipe here, until it’s a little thinner than your desired consistency. That’s because as your pasta sauce cools, it’ll get much thicker.
  • If you prefer a thinner pasta sauce- Go ahead and add more coconut milk than the amount given in Step 9. Then let it cook until it’s just a little thinner than your actual preferred consistency. That’s because the sauce will thicken as it cools down.
  • On days you don’t mind washing a few extra dishes and want to skip on keeping a check on your pasta and it sticking together and things and also want to reduce the cooking time a little, cook your pasta in a separate large stock pot. Go ahead and use a large stock pot, add in some cups water and salt it too. Cook pasta in the salted water until al dente in that large stockpot and not the same pan as the creamy flavorful sauce. So yep, cook your pasta until it’s al dente or cooked how much ever you prefer, then drain it. While the pasta cooks in the large stockpot, you can cook the pasta sauce too. Then go ahead and add in the drained pasta to the sauce, give everything a stir and serve this great weeknight dinner! You can reserve some pasta water too to help thin the sauce out.
  • Be careful when adding salt towards the end in Step 9. Go ahead and make sure you give your one pot zucchini mushroom pasta a taste before adding in any salt. That’s because the vegetable broth may add enough salt to your creamy vegan pasta sauce on its own. You can always add more salt to a dish but you can’t remove salt from it.
  • Make sure you serve this dish immediately! That’s because it tastes incredible all hot and creamy AND also because the creamy pasta sauce will start to thicken as it cools down. It tastes wonderful like that too but it won’t be as soft, luscious and smooth anymore. So serve it as soon as possible!
Pan-fried browned slices of zucchini rounds resting over paper towels

SERVING SUGGESTIONS FOR ONE POT ZUCCHINI MUSHROOM PASTA

This one pot zucchini mushroom pasta tastes… incredible.

It’s just so good and you’re gonna love it to bits and pieces 😊.

And heyyy, if you maybe want to try something new and pair it along with something, I’m all for it!

Here are some delicious suggestions!

  • You can serve this absolutely delightful spaghetti with mushrooms and zucchini just as it is, nice and hot. Garnish it with a bit of fresh or dried parsley along with any other herbs you feel will go well with it and there you have it, the best zucchini mushroom pasta ever ⭐ so warm, delicious and comforting!
  • This hearty pasta dish also goes along really well with some garlic bread. You can also add in some vegan cheese and make it a cheesy garlic bread. Ah, that sounds so good ❤. You can serve your creamy zucchini mushroom pasta with a nice thick bread or maybe even some soft melt-in-your-mouth bread or whatever bread you prefer. Go ahead and dip that bread into your creamy zucchini mushroom pasta sauce and… need I say more?
  • Are you a spice person? That’s great because this creamy coconut milk pasta sauce works super well with some added spice! To spice up your pasta with zucchini and mushrooms, go ahead and sprinkle some paprika or red pepper flakes or maybe even a hot sauce that you like over your finished creamy pasta to add a hint of heat to your dish (🔥)! I’m sometimes in the mood for some medium heat in this creamy pasta dish and red pepper flakes are the absolute best for that.
  • If you like a bit of toasty crunch, go ahead and add a sprinkle of some toasted panko breadcrumbs on top of your delicious zucchini mushroom pasta dish before serving it. You can also toss your panko breadcrumbs and brown them in some oil and garlic. It adds the most amazing flavor ever and goes really well with the creamy vegan pasta sauce we have here.
  • This simple zucchini mushroom pasta dish has the most delicious creamy sauce. The most amazing thing is how well that sauce goes with some added tang! Go ahead and squeeze in some lemon juice into your fresh zucchini and mushroom pasta once you’re done cooking it and enjoy that delightful touch of freshness and tangy deliciousness. Creamy, garlicky, lemony… So good! You can grate some lemon zest over your delicious one-pot pasta with zucchini and mushrooms too.
  • If you love veggies like a lot a lot and just can’t get enough, go ahead and and serve this mushroom zucchini hearty one-pot pasta along with some more veggies on the side! YOU can choose to serve your veggies however you want. They can be vegetables sautéed in some garlic oil or maybe some sautéed spinach or maybe even alongside a fresh crunchy vegetable salad! This zucchini mushroom spaghetti will taste incredible with some fresh cold crunchy raw veggies on the side like cucumber, carrot and red onions with lemon juice drizzled on top… ❤. Hey, you can grill, steam or even roast your veggies (yum, roasted broccoli!). So many options! For a crispy and even creamier touch, go ahead and serve with this Creamy Batter Fried Broccoli with Cheesy Sauce Recipe. Combine spaghetti with some crispy creamy broccoli and you’ll have the most amazing burst of flavors ever!
  • For a nice crunch with that lush creamy sauce (that cream sauce 💖!), go ahead and sprinkle some croutons over your delicious simple dish of creamy mushroom pasta with zucchini. Those textures of creamy and crunchy work incredibly well together! You can serve some garlicky breadsticks too and dip them in the creamy pasta sauce if you prefer a good crunch.
  • I know this sounds a lil strange but what do I even say? I enjoy some potato wedges or French fries or both along with this creamy pasta so much. There’s just something about that deep fried goodness and dipping it in the rich creamy pasta sauce adding a delicious crunch and bringing the whole thing together…That fried potatoey goodness just goes so well with this creamy pasta dish ❤.
  • This is a vegan recipe but if you aren’t vegan, and love some meat? Serve this creamy pasta dish with some grilled chicken or crispy fried chicken or maybe chicken with a parmesan crust or any other meat or seafood you prefer or something on the side. So good!
A skillet having cooked spaghetti, cooked zucchini rounds and mushrooms and a little dried parsley sprinkled in

Frequently Asked Questions (FAQs)

Can zucchini mushroom pasta use tomato paste?

Yes, you definitely can add some tomato paste to your zucchini mushroom pasta and make it a zucchini mushroom tomato pasta!

This is a deliciously creamy pasta and you can pretty easily add in some tomato paste to turn it into a pink sauce pasta for an added tang or even a red sauce pasta if that’s what you prefer.

To make a pink sauce pasta sauce, go ahead and add in some tomato paste or tomato sauce to your creamy pasta sauce.

You can also skip out on making your pasta creamy and instead, make a red pasta sauce by using some raw tomatoes, tomato sauce or tomato paste. It’s all up to you.

Garnish with some fresh basil, maybe even some fresh thyme, sprinkle some black pepper, drizzle a tablespoon of olive oil on top and there you go, a pretty delish tomato zucchini mushroom pasta!

Can zucchini mushroom pasta use chicken broth/chicken stock?

Yep, zucchini mushroom pasta can definitely use chicken broth or chicken stock.

You can use beef broth too or whatever broth you like!

This is a vegan pasta so we use veggie broth but if you’re not vegan, you can go ahead and use whatever broth or stock you prefer.

Can zucchini mushroom pasta be made with ground beef?

Absolutely! Zucchini mushroom pasta will taste incredible with some deliciously browned juicy ground beef.

Just go ahead and pan-fry your fresh zucchini rounds, set aside, sauté your mushrooms, set aside and then add in your ground beef to the pan.

Cook the beef for a couple of minutes and make sure you cook it really well until it’s super deliciously browned, developing a brown crust in some parts too (just adds to the beefy flavor!).

Remove the beef once it’s done and then cook the recipe as usual.

It’s okay if there are bits of beef stuck to the bottom of the pan, it will all mix together and add an incredible flavor to the sauce.

When it’s time to add in the cooked zucchini and mushrooms in Step 9, add in your cooked ground beef too.

And what do I even say? Enjoy that amazing zucchini mushroom beef pasta!

Is zucchini pasta gluten-free? Are there gluten-free options for this One Pot Zucchini Mushroom Pasta recipe?

This zucchini pasta can be gluten-free depending on the pasta you use.

This is a great recipe and if you’re following a gluten-free diet, a few things you should keep in mind to make this delicious one-pot zucchini mushroom pasta gluten-free are:

  • Use gluten-free pasta. There are quite a few wonderful alternatives out there, some good ones being brown rice pasta… chickpea pasta and just SO MANY MORE! You can use fresh zucchini noodles or spaghetti squash too. You can use a different grain as well, such as rice. You can also serve your creamy mushroom zucchini sauce over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted. There are loads of gluten-free pasta options out there you guys can check out ❤.
  • Make sure the cooking oil you use doesn’t contain any additives that contain gluten.
  • Make sure you use gluten-free veggie broth. Please keep in mind that veggie broth is gluten-free but if you’re buying it from a store and not making your own, it may contain flavorings or even preservatives that contain gluten. If you can’t find gluten-free veggie broth, try making your own at home instead.

And hey, make sure you always read through the ingredient list of all the other ingredients in the recipe to make sure they are gluten-free. That’s because hidden gluten may be present in some ingredients.

Are there variations of this One Pot Zucchini Mushroom Pasta recipe?

Oh yes, there are loads of variations of this delicious One Pot Zucchini Mushroom Pasta recipe!

It’s just such a versatile dish and one of the best zucchini recipes I know. Such a great recipe.

You can add pretty much any veggie or any seasoning to it and it’ll just get yummier and yummier.

It’s really difficult to go wrong with this simple dish.

A few things you can do are…

  • Add as many more vegetables as you like to this simple one-pot pasta! Corn, bell peppers… Maybe even add in one cup peas? Perhaps even some Crispy and Creamy Fried Broccoli with Creamy Sauce for a scrumptious crisp? Ah, combine spaghetti with some crispy creamy broccoli and you’ll have the most amazing burst of flavors ever! The choices are endless. This best zucchini and mushroom pasta recipe tastes amazing with lots of veggies! You can also cook the veggies however you prefer.
  • Love spice? Go ahead and make this a creamy spicy pasta (🔥!). Sprinkle your pasta with some chili flakes or paprika or both to add a touch of fiery spice to this delicious pasta dish. Be careful though and add just as much as you know you’ll like! I’m sometimes in the mood for some medium heat in this delish creamy zucchini mushroom pasta dish and red pepper flakes are the absolute best for that.
  • I’ve stuck to button mushrooms but you can go ahead and use any type of mushroom you like such as cremini mushrooms (also called baby bellas, same thing!), shiitake mushrooms, oyster mushrooms, maitake mushrooms… maybe even portobello or whatever type of mushroom you prefer. You can use a mix of different mushrooms too!

These are just a fewww variations, we’ve got a gazillion more!

Check this Variations Section out above for all our easy and fun variations of mushroom pasta with pan-fried zucchini. They’re absolutely delish!

Can you suggest alternative ingredients for those with dietary restrictions for this One Pot Pasta dish?

Absolutely! This is a vegan dairy-free pasta recipe.

We’ve got an entire section dedicated to how you can make this easy weeknight dinner gluten-free, vegetarian or even meat-based (non-vegetarian). You can check it out here above in our Variations Section.

Are there any tips for enhancing the flavor of Zucchini Mushroom Pasta?

Yep, we’ve got some pretty amazing tips to take the flavor of this zucchini mushroom pasta from Wow so yum to OMG WHAT THE HECK?!?!!?!?

This is such a delicious pasta as it is with super simple ingredients and the most incredible flavors ever…

But hey, if you’re looking to take the flavor to a whole other level, there are loads of ways depending on what you like!

And ooh boy do I have tips for you. Some different things you can do with your one pot zucchini mushroom pasta are:

  • The more the veggies, the better! Add as many more vegetables as you like to this simple one-pot pasta! Corn, bell peppers… There are lots of veggies you can add in! Or one cup peas? Or a handful of chopped carrots? Maybe even some Deep Fried Broccoli with Cheesy Sauce for a scrumptious crisp (combine spaghetti with some crispy creamy broccoli and you’ll have the most delish flavors ever)! The choices are endless! You can also cook these veggies however you prefer.
  • For even more extra creaminess, go ahead and add in some coconut cream. That added creaminess mixing in with the garlicky goodness, meaty mushrooms, caramelized onions and depth of pan-fried zucchini in this dish is just… incredible. I have no words, nope I don’t.
  • Go ahead and add as many herbs of your choice (dried or fresh herbs!) as you want to your hearty pasta dish if you feel they’ll go well here! The right herbs (some parsley? A few sprigs thyme, ah fresh thyme) will take your pasta dish to a whole other level, it’s amazing how that happens!
  • You can add in some vegan Parmesan cheese or whatever vegan cheese you prefer! Go ahead and add in a vegan cheese that you know will go well with this great recipe. You can also add in some nutritional yeast. I’ve heard nutritional yeast goes well with a creamy pasta like this one. If you aren’t vegan, go ahead and add in some Parmesan cheese (creamy Parmesan sauce ❤), mozzarella cheese or whatever cheese you prefer!
  • If you’re a fan of spice, go ahead and sprinkle your pasta with some chili flakes or paprika or both to add a kick of spice to this delicious pasta dish. Be careful though and add just as much as you know you’ll like! I’m sometimes in the mood for some medium heat in my zucchini mushroom pasta dinner and red pepper flakes are the absolute best to get some medium heat in without making the pasta too spicy.
  •  You can add in garlic powder, onion powder, paprika… even cajun seasoning…Whatever you feel will add an amazing bold flavor to this great dish. Enjoy 🤩!
  • This is a vegan pasta dish but if you aren’t vegan, you can go ahead and add in a meat to this scrumptious one pot zucchini mushroom pasta! Nicely browned minced beef, or a grilled chicken breast, or a pan-fried Parmesan crusted chicken breast, or some cajun seasoned shrimp or maybe even some fish or calamari… all these options will go incredibly well here! Combine spaghetti with that and you’re in for a delicious meal 💃

To read more tips on enhancing this comfort food recipe, check out our Variations Section above.

Are there specific types of pasta that work best for this recipe?

You can use whatever pasta you prefer that you feel will go well with this creamy vegan pasta.

Please keep in mind though that we toast our uncooked pasta in the pan first before adding in the veggie broth so hey, go ahead and use a smaller pasta if you can’t fit spaghetti or another long pasta in your pan.

If you really want to use spaghetti or if that’s all you have and can’t fit it into your pan, you can break it in half too. We apologize, our dearest Italian friends!

So yes,

Everyone has their own favorites when it comes to pasta. Spaghetti is our personal favorite here.

This creamy pasta goes along really well with so many different types of pasta out there.

You can use long pasta such as fettucini… linguine… bucatini or short pasta such as penne, gemelli, ziti, rigatoni, farfalle…

Bucatini is super interesting, it gives you the awesomeness of a long pasta AND is hollow in the center which gives you the satisfaction of having your creamy pasta sauce snuggled in between that pasta, bursting with flavor with each bite. Same goes with penne!

You can use fusilli too. Those curves in the pasta can hold our creamy pasta sauce really well.

There are so many great options. The list is endless!

Can you provide tips for meal prepping this healthy One Pot Zucchini Mushroom Pasta? Can you recommend make-ahead options for this One Pot Zucchini Mushroom Pasta recipe for busy parents?

This best one pot zucchini mushroom pasta {creamy vegan recipe} is pretty awesomesauce for meal prepping!

It’s so easy and I’ve gotten so many messages from you guys asking for a free meal plan with recipes like this one. I would love to work on making a free meal plan for you guys soon ❤.

So yes, there are multiple ways you can meal prep this delicious pasta recipe…

  • One great way is to just go ahead and cook the entire dish as it is. Make sure you undercook your pasta just a little, it will soften as it sits in the sauce in the fridge, so don’t worry. Once you’re done cooking your zucchini mushroom pasta, wait for it to cool down and then transfer it to an airtight container. It’ll last in the fridge for about 3 days. Whenever you want to eat it, take it out from the airtight container and heat it (wanna know how to reheat this easy zucchini mushroom pasta? Scroll down or click here to jump below!)
  • You can also just cook just the creamy zucchini mushroom pasta sauce a day before or so, wait for it to cool down, transfer it to an airtight container and then store it in the fridge. Whenever you want to have the dish, you can heat your vegan pasta sauce in a pan over the stove, cook pasta on the side and then add it to the creamy zucchini mushroom sauce and mix everything together.

There are loads of ways you can divide and cook this easy zucchini mushroom pasta recipe like we’ve discussed above, making it a super easy and delicious meal prep option!

You can cook and store certain parts of the recipe and then bring everything together and cook the rest of it the day you want to eat it or you can cook the entire recipe and store it and heat it whenever you want to have it.

How can you store and reheat leftovers of this One Pot Zucchini Mushroom Pasta?

You can store your zucchini mushroom pasta in an airtight container once it has cooled down and keep it in the fridge for about 3 days.

You can reheat your one pot zucchini mushroom pasta over the stove or in the microwave.

  • I feel reheating my zucchini mushroom pasta over the stove is a great way to have control over how creamy it is. You can do this if you have some extra free time. So, when you’re heating your mushroom zucchini pasta over the stove, transfer it to a pan and heat it over medium-low heat. Pour in just a splash of water (not too much) or coconut milk and gently stir everything together for a couple of minutes until everything is heated through and is as creamy as you prefer it to be. Make sure you give your vegan pasta dish a taste and add in some salt if you feel it’s needed.
  • If you’re reheating your easy one pot zucchini mushroom pasta in the microwave, transfer all your pasta to a microwave-safe bowl. Pour in just a lil coconut milk or a splash of water, gently mix everything together and heat it in the microwave until it’s heated through. Make sure you give your pasta dish a taste and add in some salt if you feel it’s needed.

Are there any recommended side dishes to serve with this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe}?

Oh yes, this creamy one pot pasta dish goes really well with just about anything!

  • This hearty pasta dish goes along really well with some garlic bread. You can also add in some vegan cheese and make it a cheesy garlic bread. Ah, that sounds so good ❤. You can serve your creamy zucchini mushroom pasta with a nice thick bread or maybe even some soft melt-in-your-mouth bread or whatever bread you prefer. Go ahead and dip that bread into your creamy zucchini mushroom pasta sauce and… need I say more 😍?
  • If you love veggies like a lot a lot and just can’t get enough, go ahead and and serve this mushroom zucchini hearty one-pot pasta along with some more veggies (Yay! More nutritious ingredients!)! YOU can choose to serve your veggies however you want. They can be vegetables sautéed in some garlic oil simply sautéed such as sautéed spinach or maybe even alongside a fresh crunchy vegetable salad! This creamy pasta will taste incredible with some fresh cold crunchy raw veggies like cucumber, carrot and red onions with lemon juice drizzled on top… ❤. Hey, you can grill, steam or even roast your veggies (yum, roasted broccoli!). So many options! For a crispy and even creamier touch, go ahead and serve with this Crispy Fried Broccoli with Cheesy Sauce Recipe. Ah, combine spaghetti with some crispy creamy broccoli and you’ll have the most delish burst of flavors ever!
  • I know this sounds a lil strange but what do I even say? I enjoy some potato wedges or French fries or both along with this creamy pasta so much. There’s just something about that deep fried potatoey goodness and dipping it in the rich creamy pasta sauce adding a delicious crunch and bringing the whole thing together…Some crispy fried potatoes just go so well with this creamy pasta dish ❤.
  • This is a vegan recipe but if you aren’t vegan and would love to have some meat in your dish, serve this deliciously rich pasta with some grilled chicken or crispy fried chicken or maybe chicken with a parmesan crust… or some deliciously browned minced beef or literally any other meat or seafood you prefer. Delicious!

Will this recipe work with different types of mushrooms?

Oh yes, this is the best mushroom and zucchini pasta recipe ever and it works really well with different types of mushrooms. It’s amazing!

I’ve stuck to button mushrooms when making this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe} but hey, you can go ahead and use any type of mushroom you like such as cremini mushrooms (also called baby bellas, same thing!), shiitake mushrooms, oyster mushrooms, maitake mushrooms… maybe even portobello or hey, whatever type of mushroom you prefer.

You can use a mix of different mushrooms too!

Why is this One Pot Zucchini Mushroom Pasta a popular family meal?

This one pot zucchini mushroom pasta is a pretty popular meal for familes and the whole family will love it to bits and pieces!

What the heck makes it so popular?

It’s cause of so many reasons. It’s known to be family friendly, kid friendly, quick and easy to make and that’s just a few reasons why it’s so popular.

Kids (and some adults) usually don’t love eating their veggies.

The thing is, vegetables can be SO DELISH when cooked just the right way and mixed in with the right kind of dish.

That’s where this simple dish comes in.

We pan-fry and caramelize our zucchini making it taste… incredible ✨.

We also sauté our mushrooms in some garlicky oil, just right so it has a delicious meaty texture and dreamy garlic flavor to it.

Add in some scrumptious caramelized chopped onions and creaminess from the coconut milk… This dish will be a MASSIVE favorite.

Who doesn’t love a good creamy pasta filled with scrumptious flavors in every single bite?!

The whole family will adore it!

PLUS…

  • This is a pretty easy weeknight dinner to whip up! Doesn’t need hours of work, easy prep and repays back with deliciousness. Like, it literally feels like a luxurious meal you spent hours cooking, that’s how good it tastes. You don’t need to be a professional chef to make a dish as delicious as this. YAY! This is one of those delicious new recipes that we’re cooking at home every.single.day!
  • It’s also a one pot meal so once you’re done cooking and eating, you won’t have to wash too many dishes at all. Pretty convenient, huh?
  • It’s a pretty versatile dish too. You can customize it however you want. Check some variations out here above and see what your family (or you!) prefers.
  • It’s also pretty nutrient rich, making your kids love these veggies. You can add in as many more veggies as you like too such as corn, bell peppers, yellow squash… maybe even some Delicious Batter Fried Broccoli with Cheesy Sauce for extra fun? Ah, combine spaghetti with some crispy creamy broccoli and you’ll have the most amazing burst of flavors ever! Maybe add in one cup peas? Spinach too! The choices are endless! (woohoo, nutritious ingredients!).

Can I make this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe} according to my diet preference?

Yes, you can make this delicious one pot mushroom zucchini pasta according to your diet preference!

It’s one of those amazingly good pasta recipes (literally AMAZING) that taste wonderful in every way and can be worked with along with your preference.

Explore the Variations Section above to see our suggestions on how you can make some meat-based (non-vegetarian) zucchini mushroom pasta, vegetarian zucchini mushroom pasta and gluten-free zucchini mushroom pasta.

A close up of a bite of zucchini mushroom pasta on a fork with the finished dish in a skillet surrounded by raw ingredients in the background

❤❤❤

Hey you, I really hope you love this Best One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe} as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card under this section 💖).

5 from 29 votes (Click on the stars to vote!)

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Hey there my vegan friend! Check out our delicious collection of absolutely lip-smacking Vegan recipes.

BEST One Pot Zucchini Mushroom Pasta {Creamy Vegan Recipe}

5 from 29 votes (Click on the stars to vote!)
Get ready cause you’re gonna start making this one pot zucchini mushroom pasta every.single.day. It’s that good. Deliciously browned zucchini and hearty mushrooms tossed in a creamy coconut milk sauce. So good, so creamy, sooo rich and vegan too! What the heck do I even say about this pasta? It’s just the BEST and you need to try it right now!
Prep time for this recipe10 minutes
Cook time for this recipe45 minutes
 Print Recipe  Pin Recipe
Yield for this recipe4 people

Ingredients
  

To Pan-Fry the Zucchini

  • 3 to 4 tbsp neutral cooking oil until your pan has a thin layer of oil, I’ve used a large skillet and this may very according to your pan size
  • 2 medium or 400 gms zucchini sliced into rounds
  • salt to sprinkle over the zucchini once it's pan-fried

To Pan-Fry the Mushrooms

  • ½ tbsp neutral cooking oil
  • ½ lb or 230 gms mushroom sliced
  • ½ tsp salt or according to taste
  • 1 large or 2 medium-sized cloves of garlic

To Cook the Pasta Sauce

  • 1 tbsp neutral cooking oil
  • 1 small or 125 gms onion
  • 5 to 6 medium-sized cloves of garlic smashed and minced
  • 8 oz or 230 gms spaghetti
  • 2 cups or 480 ml vegetable broth
  • 2 cups or 480 ml full-fat coconut milk *Reserve half a cup aside to add towards the end for some added creaminess
  • previously cooked pan-fried zucchini and mushrooms
  • dried parsley just a sprinkle or according to your preference (you can use fresh parsely or substitute with any herb you prefer)
  • salt + pepper according to your preference
Click here to scroll up and view instruction photos

( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )

Instructions

  • GET ALL YOUR INGREDIENTS READY (PREP TIME!)
    Getting your ingredients ready is sooo important.
    It makes cooking so much more fun too without worrying and haphazardly chopping an ingredient when it’s needed, all stressed out 😱!
    Wash and slice your zucchini into rounds (the thinner the rounds, the crispier. How thick or thin you prefer your zucchini slices to be is your choice).
    Also, don’t slice your zucchini too thin or it may break while it cooks, nor too thick or it may remain mushy in the center. I prefer something in the middle!
    The more you pan-fry your zucchini, the more you'll learn how thick or thin you prefer its slices to be.
    Wash the mushrooms well, pat them dry and slice them, dice your onion and mince and smash your garlic.
    Get your salt, black pepper, spaghetti, veggie broth, coconut milk and parsley ready. 
    Hey! Also keep in mind that in this creamy mushroom zucchini pasta, we toast our pasta in the pan before adding in the veggie broth to soften it.
    I’ve used a large skillet and my spaghetti just about fits! You can use a large Dutch oven too.
    Or use a smaller pasta if you can’t fit the spaghetti in your pan.
    If you really want to use spaghetti or if that’s all you have and you just can’t fit it into your pan, you can break it in half (I know it’s frowned upon. Please forgive us this one time our dear Italian friends ❤).
  • PAN-FRY YOUR ZUCCHINI
    Time to pan-fry some zucchini! Get your 2 medium or 400 gms zucchini rounds ready.
    Over medium-low heat, add 3 to 4 tbsp neutral cooking oil or how much ever oil is needed to coat your pan with a thin layer of oil.
    I use a large-ish skillet so I need quite a few tablespoons of oil to coat the pan but this completely depends on the size of YOUR pan.
    In about a minute or two once the oil is heated through, add in some of your zucchini rounds to the pan.
    Remember not to add in all your zucchini rounds at once.
    You need to cook them in batches so they get nice and deliciously brown.
    It may sound like a bit of work cooking your zucchini in batches and things but trust me, it’s gonna be sooo worth it 💖.
    Cook the zucchini rounds on one side for 4 minutes or until they’re browned.
    Then, gently using tongs or a fork, turn the zucchini rounds and cook the other side for another 3 to 4 minutes or until browned.
    The time your zucchini rounds take to turn that delicious brown depends on loads of things such as the pan you’re using, how thin your zucchini rounds are, your stove, how much zucchini you’re cooking at a time… etc.
    Once your zucchini rounds are browned on both sides, if you feel you need/want to brown them more, feel free to cook them a little more until they reach your desired level of browning.
    I personally love pan-frying my zucchini rounds until they’re darker and more caramelized than usual because I love that delicious deep flavor that comes with it but hey, you can go for a gentle light brown or whatever you prefer!
    While your zucchini is cooking, go ahead and line a plate with some paper towels.
    Take your zucchini rounds out and place them on the paper towels to absorb any excess oil.
    Sprinkle some salt on top of those delicious browned zucchini rounds. Delicious delicious delicious ✨!
    Go ahead and cook the rest of the zucchini the same way.
    For the next batch of zucchini, if your pan has gone dry or has really less oil left in it, add 1/2 a tablespoon of oil or how much ever is needed to coat it and then add in your zucchini rounds.
  • COOK YOUR MUSHROOMS
    Keeping the heat at medium-low and using the same pan, add in ½ tbsp neutral cooking oil.
    Add your sliced ½ lb or 230 gms mushroom in and sprinkle ½ tsp salt or as much salt as you prefer.
    Let those mushrooms cook for about 8-10 minutes.
    Stir them occasionally and cook them until they’re nice and browned and all that mushroom juice evaporates.
    Hey, don't worry if there's too much water. Just go ahead and let your mushrooms cook more if there’s too much liquid until it all evaporates.
    Once 8-10 minutes are up and the liquid has evaporated, add in 1 large or 2 medium-sized cloves of garlic that's been crushed to the mushrooms.
    Mix it well with those beautifully browned hearty mushrooms for a minute or two so they’re coated in all that ahmazinggg garlic flavor.
    Then, take those mushrooms out and move to the next step!
  • FINISH COOKING YOUR ONE POT ZUCCHINI MUSHROOM PASTA
    Over medium-low heat, using the same pan, add in 1 tbsp neutral cooking oil.
    Add in your diced 1 small or 125 gms onion once the oil is heated through.
    Sauté the onions for about 2 minutes or so until they’ve softened a little.
  • Add the smashed and minced 5 to 6 medium-sized cloves of garlic, mix it really well with the onions and cook for about 2 to 3 minutes.
    That delish aroma 😍…
    If there are bits of mushroom and zucchini stuck to the bottom of the pan thanks to cooking them earlier, try scraping and mixing them with the onion and garlic. It’ll add to all the flavor ❤!
    If it’s really stuck to the pan, the vegetable broth later will soften it too so don’t worry.
  • Add 8 oz or 230 gms spaghetti (or ½ pound spaghetti) to your large skillet or Dutch oven.
    We need to toast the spaghetti just a little.
    It adds lots of flavor and WE LOVE IT HERE.
    Oh and an added plus?
    The onions caramelize as you toast your spaghetti, adding a much deeper delicious flavor to the pasta sauce. You can skip this step if you're in a hurry but you’ll be missing out on that delicious flavor of toasted spaghetti and caramelized onions!
    Go ahead and toast your spaghetti over medium-low heat for 8-10 minutes until most of the spaghetti turns a deliciously toasty golden brown.
    To make this easier and faster, you can try and spread your spaghetti in the pan as much as you can/as much as possible and leave it for a few minutes, and then gently turn it, flip it… you know what I mean(!) with your ladle. You don’t have to do this perfectly so don’t worry!
    And hey, like I mentioned before, while your uncooked pasta cooks and browns, your onions and garlic will be browning too. Don’t worry about that. It will just add to the flavor.
    Once you see most of your spaghetti has turned a golden brown (it’s absolutely fine if not all of your spaghetti is toasted), jump to the next step.
    You can toast your spaghetti as much as you want to!
  • Pour in 2 cups or 480 ml vegetable broth.
    Give everything a gentle stir.
    Turn the heat up to about medium heat to medium-high heat and bring everything to a boil.
    Then reduce the heat back to medium-low, cover your large skillet or Dutch oven and let everything cook for 5 to 6 minutes.
    After 5 to 6 minutes are up, lift the lid and gently separate the spaghetti with your ladle so it doesn’t stick together.
  • Now keeping the heat at medium-low, *reserve half cup of full-fat coconut milk* and pour in the remaining full-fat coconut milk.
    Give everything a gentle stir.
    Turn the heat up to between medium heat to medium high heat and bring everything to a boil.
    Once the sauce comes to a boil, reduce the heat back to medium-low once again and let the pasta cook in the creamy sauce, stirring gently every few minutes for 5 to 6 minutes or until the spaghetti is al dente, or however you prefer it to be.
    (NOTE: Cooking time will vary based on the type as well as brand of pasta you use. I suggest you go ahead and check how done your pasta is based on the minimum cook time given in the package directions of the pasta you are using).
  • Add in your previously cooked pan-fried zucchini and mushrooms and dried parsley and toss everything together gently with that creamy sauce.
    Now, for an even richer creamier sauce, go ahead and top your pasta with the remaining reserved half cup of coconut milk. 
    Raise the heat to about medium heat to medium high heat and bring everything to a boil.
    Then reduce the heat back to medium-low and let it cook for 2 to 3 minutes.
    Give that creamy pasta sauce a taste and season it with salt + pepper if needed.
    And there you go, your delicious one pot zucchini mushroom spaghetti is ready!
    You’re gonna love it so much 💖. YUM!
    (Nutritional Data Disclaimer: To our best ability, we have used ingredients in this recipe that are vegan or available in vegan variants. Please remember that some products may contain non-vegan ingredients so do read the ingredient labels of the products you use to make sure they are vegan.)
5 from 29 votes (Click on the stars to vote!)

Notes ✍🏼

If you would like to know more about gluten-free, vegetarian or meat-based (non-vegetarian) diet preferences for this recipe, check the Variations Section above.
And…
If you want to know more ideas about how to serve or what to serve with this recipe, check the Serving Suggestions section above.
 
TIPS:
  • Get your ingredients ready beforehand. This is super important! It also makes the entire cooking process so much fun and less stressful so you can cook and enjoy rather than worry about getting the next ingredient ready. To save on more time, you can cut your veggies beforehand and store them in an air-tight container in the fridge until you get to cook this recipe. You can use a food processor too. You can also buy pre-cut veggies to save on even more time.
  • Try and slice your zucchini into rounds with the same thickness. This is important because it helps in evenly cooking all your zucchini rounds. You can try using a mandoline too but be careful!
  • Use a small or medium-sized zucchini. That’s because large zucchinis are usually tougher, bitter, watery, have much larger seeds and are mushy too (which will come in the way when you’re trying to get some deliciously browned caramelized zucchini rounds).
  • Love crispy zucchini rounds?  Me too! Go ahead and slice some of those zucchini rounds real thin and then pan-fry them. Really thin zucchini rounds crisp up when pan-fried and stay crispy for longer too. Remember though that your crispy zucchini slices will soften once they’re added to the creamy sauce (but they add incredible flavor!). To still have that crunch, garnish your quick and easy one-pot zucchini mushroom pasta once it’s ready with those crispy zucchini slices, adding a scrumptious crunch of delicious flavor ✨.
  • Please always keep the heat at medium-low when cooking your zucchini rounds. I know I know, I get impatient too sometimes but that’s the best heat to get the most amazing caramelized zucchini ever! Raising the heat to high and cooking your zucchini may get it dark on the outside real quick but it will stay pretty uncooked on the inside. Same goes for the mushrooms too. Cook them over medium-low heat and don’t get impatient and cook them over high or medium high heat. Your mushrooms may become dry and end up losing that flavorful meaty texture.
  • Love a creamy sauce? Make sure you use full-fat coconut milk to get a delicious rich and creamy pasta sauce. You can use half coconut milk and half coconut cream too for some added creaminess.
  • You don’t have to stick to keeping this recipe one pot and can go ahead and cook your pasta in a separate Dutch oven or large stockpot if you prefer. It may cut down just a bit on cook time but you’ll have some extra dishes to wash, so you choose 😉. Go ahead and cook your pasta in salted water until al dente in a separate Dutch oven or large stockpot and not the same pan as the creamy flavorful sauce. Then add in the drained pasta to the sauce, mix everything well together and serve this great weeknight dinner! You can save some pasta water too to help thin the sauce out.
  • Be careful when adding salt towards the end in Step 9. Make sure you give your one pot zucchini mushroom pasta a taste before adding in any salt. That’s because the vegetable broth may add enough salt to your creamy vegan pasta sauce on its own. You can always add more salt to a dish but you can’t remove salt from it, so be careful.
  • Hey, make sure you serve this dish immediately! That’s because it tastes amazing all hot and fresh AND also because the creamy pasta sauce will start to thicken as it cools down. It tastes lovely like that too but it won’t be as soft, lush and smooth anymore. So hey, serve it as soon as possible!
  •  
VARIATIONS:
  • I like cooking the zucchini rounds until they’re pretty dark because I love the flavor that comes with it✨ but hey, you can cook your zucchini rounds how much you prefer! You can cook them like I do until they’re dark brown and caramelized or you can go for a tender light brown as well. You can also go for something in the middle too!
  • I prefer slicing the zucchini into rounds because I feel that shape evenly browns the zucchini and makes it a little crispy too (especially if the zucchini is cut into really thin rounds) but hey, there are so many other shapes you can cut your zucchini into as well! You can cut your zucchini into whatever shape you prefer.
  • For some amazingly crispy zucchini, go ahead and deep fry it! You can grill, bake or air fry your zucchini until it’s browned really well too. You can maybe even batter fry your zucchini rounds for an added interesting flavor to your vegan pasta dish.
  • Infuse your oil with some smashed garlic before pan-frying your zucchini in Step 2. It adds a glorious touch of garlic to your gorgeous browned zucchini rounds. Ah ❤.
  • Loads of mushrooms go well with the creamy pasta sauce here. I’ve used to button mushrooms but you can go ahead and use any type of mushroom you like such as cremini mushrooms (also called baby bellas), shiitake mushrooms, oyster mushrooms, maitake mushrooms… maybe even portobello or whatever type of mushroom you prefer. You can also use a mix of different mushrooms!
  • You can add as many more vegetables as you like to this quick one-pot pasta dish such as corn, bell peppers, yellow squash… maybe even some Homemade Batter Fried Broccoli with Creamy Sauce? Or maybe one cup peas? Spinach too! The choices are endless! You can cook them however you like too. You can deep-fry, pan-fry, grill, boil them in some cups water, air fry or bake your veggies or even just add them into the sauce so they cook in the pasta sauce. You can make it a colorful dish like a rainbow in a bowl! Ah, a one-pot pasta with different vegetables ❤… And hey, you don’t have to stick to just veggies. You can add in some vegan sausage or whatever you prefer too!
  • For an even smoother sauce, you can blend your sauce in a blender before adding in the mushrooms and zucchini back to the pan. You can use an immersion blender to do this as well.
  • If you prefer a thicker pasta sauce- Cook the cream sauce for a longer time than given in the recipe here, until it’s just a little thinner than your desired consistency. That’s because your pasta sauce will get much thicker as it cools.
  • If you prefer a thinner pasta sauce-Add some more coconut milk in Step 9 than the amount given. Then let it cook until it’s just a little thinner than your actual preferred consistency. That’s because the sauce will thicken as it cools down.
  • You can use any pasta you prefer that you feel will go well with this creamy vegan pasta. You can use another long pasta too such as fettucini, linguine… bucatini. Keep in mind though that in this recipe, we toast our uncooked pasta in the pan first so if you can’t fit spaghetti or another long pasta in your pan, you can use a small pasta such as penne, gemelli, ziti, rigatoni, farfalle or any other small pasta you prefer. If you really want to use spaghetti or if spaghetti is all you have and it doesn’t fit in your pan, go ahead and break it in half. I know I know it’s frowned upon, we’re sorry our Italian friends!
  • You can add in some vegan Parmesan cheese or whatever vegan cheese you prefer to this easy weeknight dinner too! Go ahead and use a vegan cheese that you feel will go well with this recipe. You can also maybe add in some nutritional yeast.
  • Got a fave herb? Feel some herbs will taste super awesome with this homemade pasta with fresh vegetables? I’ve gone with parsley because I love it here but you can go ahead and add as many herbs (dried or fresh herbs) as you want to your hearty pasta dish! Maybe you’ll prefer some basil? Or 2-3 sprigs thyme? Or maybe a mix of various herbs? It’s all your choice!
  • Adore spice? Go ahead and make this a spicy creamy pasta (🔥!). Sprinkle some chili flakes or paprika or both over your tasty and easy zucchini pasta with mushrooms to add a kick of spice. Be careful though and add just as much as you know you’ll like! I’m sometimes in the mood for some medium heat in this delish creamy zucchini mushroom pasta dish and red pepper flakes are the absolute best to get that.
  • For a bit of crunch, sprinkle some toasted panko breadcrumbs over your creamy vegan pasta before serving it! You can also toss your panko breadcrumbs and brown them in some oil and 1-2 cloves garlic. It adds the most delish flavor ever 🤩.
  • You can also add some delicious protein in the form of beans such as lima beans, white beans, cannellini beans, kidney beans, navy beans… so many options! You can add in some chickpeas too.
  • To add a delicious tangy touch to this yum creamy pasta, go ahead and squeeze in a lemon (depending on how much tang you prefer) towards the end and give everything a good mix. Those flavors will be incredible… creamy garlicky lemony goodness!
  • This is a deliciously creamy pasta but you can pretty easily turn it into a pink sauce pasta or even a red sauce pasta if that’s what you prefer. To make a pink pasta sauce, go ahead and add in some tomato paste or tomato sauce to the pan in Step 8 when you’re adding in the coconut milk and give everything a nice stir. To make a red pasta sauce, add in some raw tomatoes, tomato sauce or tomato paste and skip out on adding in coconut milk. It’s all up to you. Garnish with some fresh basil and a drizzle of olive oil and there you go, delicious!
  • If you don’t want to use spaghetti, don’t worry. There are many other things out there you can use! You can use brown rice pasta, chickpea pasta or maybe even zucchini noodles (also called zoodles) or spaghetti squash. You can use a different grain too, such as rice (for a creamy mushroom zucchini rice bowl). You can also serve your creamy mushroom zucchini sauce over some spiralized vegetables or even veggies that have been sautéed in butter, grilled or roasted. There are oodles of other alternatives to pasta out there that you can check out!
  • This recipe is so cool! You can do so much to customize it and make your own version of it, it’s amazing. You can add in garlic powder, onion powder, paprika… even cajun seasoning… Whatever you feel will add your desired extra flavor to this wonderful pasta dish. Enjoy 🤩!
  • If you’ve got some free time and are feeling a tiny bit adventurous, why not make some fresh vegan pasta from scratch? It’s a fun thing to do and fresh pasta tastes… incredible!
  • We love the taste of coconut milk here but if you aren’t into it, you can use cashew milk, cashew cream, oat milk or any other creamy unsweetened plant-based milk or vegan heavy cream substitute you prefer or think will go well here. Keep in mind though that you may have to use some flour to thicken it up if there’s too much liquid or extra liquid that needs thickening.

Nutrition (per serving)

Calories: 416kcalCarbohydrates: 57gProtein: 9.6gFat: 17gSodium: 576mgPotassium: 333mgFiber: 2.3gSugar: 8.7gVitamin A: 303IUVitamin C: 17.5mgCalcium: 270mgIron: 1.2mg

The nutritional information given here is only an estimate.

Please read our full Nutrition Information Disclaimer to learn more.
Author of this recipeMish- The Buttery Fairytale
Total time to make this recipe55 minutes
Course of this recipeMain Dish
Cuisine of this recipeItalian/ Italian-Inspired
Diet type of this recipeVegan, Vegetarian
Diet type of this recipeDairy-Free, Nut-Free, Sugar-Free, Vegan, Vegetarian
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  1. 5 stars
    This such a great recipe. I made mine using cremini mushrooms, so good! That pan fried zucchini is delicious too. I never knew zucchini could taste like that. Thanks for the recipe!

  2. 5 stars
    My family really loved this one pot zucchini mushroom pasta recipe! Thanks 😊

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