One Pot Zucchini Mushroom Pasta (Vegan, 20 Minutes)

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5 from 1 vote

One Pot Zucchini Mushroom Pasta (Vegan, 20 Minutes)

This simple one pot zucchini mushroom pasta is an easy weeknight dinner with hearty mushrooms, fresh zucchini, and a creamy sauce that you can make in just 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: Italian

Servings: servings

Calories: 680kcal

Author: Allie Petersen

Ingredients

1 tablespoon olive oil
2 cloves garlic minced
1 small onion diced
1 medium zucchini diced
8 oz cremini mushrooms sliced
½ teaspoon salt
3-4 thyme sprigs
3 cups vegetable broth
8 oz rotini or pasta of choice
½ cup full-fat coconut milk

Instructions

In your large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in diced onion and garlic and cook for ~2 minutes until garlic becomes fragrant and onion begins to turn translucent. Add in zucchini and cook for another minute.
Add mushrooms and cook for another couple minutes until mushrooms begin to release their juices.
Turn stove up to medium high heat. Add in uncooked pasta, vegetable broth, sprigs of thyme, and salt. Give it a stir and cover. Not all pasta will be submerged but it will still cook because of the steam. Cook until pasta is al dente (Check pasta box instructions for cook time and do slightly less that the full cook time).
Once pasta is al dente, add in coconut milk. Stir until combined. The pasta may be slightly liquidy but this will evaporate off with time and also act as your sauce for your dish.
Remove thyme sprigs. Serve pasta in a shallow bowl. Enjoy pasta with vegan parmesan cheese or nutritional yeast on top if desired.

Notes

*I wrote this as 2 servings but it could be potentially 3 depending on how hungry you are!

Substitutions:

Mushrooms: Instead of cremini you can try a different type of mushroom like baby bella or shiitake mushrooms.
Veggies: Try adding in other veggies like 1 cup peas, spinach, kale, shallot, tomatoes and more
Pasta: As mentioned above, you can use any pasta you would like. Consider using a whole wheat pasta for more protein or a gluten-free version if required by dietary needs.
Vegetable broth: You can substitute the vegetable broth with 3 cups of water instead. If you have Better than Bullion (vegan version) you can add this to your broth to create more flavor).

Storage:

Store pasta in airtight container for up to 3 days. Reheat in the microwave for 30-45 seconds.

Pro Tips:

Save time by prepping your veggies. Cut up the onion, zucchini, and mushrooms and store in a container until you're ready to cook.
Don't cook your vegetables for too long before adding the broth. If. you overcook them, they are more likely to get soggy during the boiling portion. The onion will cook the longest but don't cook for the zucchini and mushrooms for more than a minute or two each (see recipe for specific instructions).
If your dish seems too runny you can drain some of the excess liquid or add in a mixture of ½ tablespoon cornstarch with 1 tablespoon of water. However, this extra liquid is a great sauce (and the addition of coconut milk makes it really creamy!) Some of the liquid will evaporate off naturally as well.

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition