I cut up some chicken breast, tossed it in the skillet while the rest was simmering. Pinning and loving! This recipe is a wonderful way to turn 4 zucchinis into dinner. Samantha, you can certainly try omitting or substituting the Parmesan cheese but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. I made this and it started out with what looked like not near enough water. Thank you! I do agree it was a little bland, and unfortunately we are restricted to a very small amount of salt–which might have solved the problem. I just made this dish and loved it! But since you have already cooked the pasta, this recipe may not be used or salvaged at this point. Claudia from Germany, Awesome recipe! Sauté the veggies: Heat olive oil or avocado oil on medium heat in a large pan. Maybe carrots or broccoli? Easy and tasty. The flavor of the dish was good, but I didn’t like the starchy texture of the noodles. I made a version of your recipe! https://eatsmarter.com/recipes/pasta-with-mushrooms-and-zucchini Add the pesto sauce to the mushrooms and heat over medium-low heat. It’s a family favorite. The noodles will need refreshing to make them creamy again. Thankfully, the grandson loves EVERYTHING so I’m sure he’ll enjoy it. Also would perhaps go a bit more herb-crazy next time…the sage was awesome, but some fresh parsley, some lemon, etc. When I first added everything to the pot, it look like there wasn’t going to be enough liquid, so I added more. That being said, did you follow the recipe exactly as is? Hello there! This recipe is too good not to try again. Will probably make in my non stick pot next time. Any changes need to be made to work with brown rice pasta? Thankfully I used whole wheat pasta, so it held up to the extra time. Awesome recipe, I love to try this. I used Angel hair; next time will use something heartier. Sooooo damn delicious!! It is always best to use the ingredients listed in the recipe to obtain the best results possible. And don’t be too shocked when everyone just raves about how amazing this pasta is. I know I do , I’m glad these are a favourite of yours too. Even though pasta was my life growing up, and I finally found some that work for me now, I just don’t have the love for it or eat it very often at all anymore :/ Kinda sad. Do you think beef broth would taste ok? I made the recipe as written. Very easy and my husband and family loved it! Takes 15 minutes to cook and results in a creamy and protein-packed dinner. I mean yes, it was easy and yes, the recipe did everything it said it would… but I thought it was super bland. Pingback: In a manner of speaking » Blog Archive » Week 16/8/2014 – 22/8/2014, Hi I would just like to say this recipe was very good.Me and my Husband just finished it for dinner.I will definitely be making it again. Some noodles did stick to bottom of pan, but overall it’s very good. . We made this dish last night for supper. Maja, the pasta should be stirred when adding the Parmesan and heavy cream. This one was no exception. i made this last night! Some recipes work with cold brewed coffee too. Anyone made this with brown rice pasta instead of wheat pasta? Thanks! This was a great idea for a quick meal. Oh man!!! It was absolutely perfect. I LOVE all your recipes! I also added some milk and butter in place of the heavy cream. And yes, the nutritional information listed is per serving. i used about a table spoon and a half of chicken bouillon to give mine a tad extra flavor. If I wanted to make half the amount would I use half of the liquid? I drizzled some balsamic, btw; it was delicious! This pasta bake with mushrooms, zucchini, basil pesto, and melted cheese will be your new favorite comfort food. Thanks for sharing! Probably not the “healthy” route, but very tasty!:-). I feel like an actual chef(. Very disappointing! I asked my question on the wrong recipe! Looks easy and delicious! Hope that helps! Great recipe, definitely plan on making again. lately, so this is right down my garden path—-where I am picking zucchini and peas. Recipe looks simple and good. Then I realized the pasta probably wouldn’t cook. Notify me of followup comments via e-mail. Thank you for sharing the recipe. Made this tonight, and it was DELICIOUS! I was really skeptical that the one pot dish would turn out well; it turned out GREAT. The proportions may seem off but they are perfect. Going to check out some other recipes of yours. Considering adding chicken or shrimp due to meat loving husband. I have tried and true recipes but wanted something different. Nice and creamy and the Parmesan cheese tastes so good with it. I’ve always liked the “one pot pasta” dishes. I also can’t even tell you the last time I made zucchini noodles :/ hm…. I’m sorry that you found this to be bland – did you follow the recipe exactly as is without any substitutions? xx. I used whole grain pasta, so not sure if that could cause it or just me stirring the pot. So I threw it out and tried again ( I really wanted this for dinner!!) Im’ making it tonight, with Silk Cashew milk. Just made this last night – YUMMY! Used 2 cups water, 2cups chicken stock, and 1/2 cup white wine. I love the idea of cooking the pasta with the veggies. Tag @damn_delicious on Instagram and hashtag it #damndelicious. Sorry about the confusion! Thank you for a hearty vegetarian meal! Perfect! Once the pesto and mushrooms are fully heated,, add to the bowl of zucchini pasta and mix to combine. It smelled so good while cooking and tasted even better. But I understand that failures and mishaps can happen. We think this would also go well with shrimp cooked in the pot too. – Loved it! Make sure you’re subscribed to Neil’s Healthy Meals. A simple and quick Pasta "bianca" with zucchini, peas, onion and fresh parsley. Blech! I know it sounds weird, but it turned out great. It was very sticky and way too gooey. Thanks! With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. This is a great, tasty, versatile recipe – thanks so much! I didn’t have cream so I stirred in some cream cheese. Thanks so much Rachel, I’m really glad you like this! I couldn’t tell from the photograph. But still a great recipe! But like another visitor said already, I will have to reduce the water next time. I always say that the … Feel free to use fresh or frozen – both work great! Thank you very much!! Kimberly, I’m sorry that you found this bland, but it is very important to generously season with salt and pepper, to taste. At this point, add the pasta to the pot of boiling water and cook until al dente. Is that an error that it can cook in only 4 1/2 cups of water? Many factors could be at play here. I’ve been wanting to try one of these one-pot-pasta dishes so I figured I’d give this a shot. ‘-). So easy and delicious. You can certainly try substituting a dairy-free substitute but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. No, that is definitely not supposed to happen! I made this today and it was amazing I just change de heavy cream for a lactose free cream and although it didn’t turn as creamy as it looks in your photos, the taste was great! Preparation. I gave them a good rinse, but feel free to scrub as necessary. Aaaaamazing! I prefer to have a little bit of liquid leftover to create a thin layer of sauce. before adding the liquid, bringing to a boil, then adding the ravioli. package in your recipe or an actual pound of pasta (16 ounces)? My recommendation is to use finely grated Parmesan cheese to avoid this. Certainly a keeper, personally I would change the peas for a different green, not much of a pea fan but overall very nice easy dinner. Was absolutely delicious! I also cooked in veggie stock instead of water because I thought it would help give more flavor, it probably didn’t need it! They really help me with my pasta cravings just like you mentioned in your post. Thanks!! Neil’s Healthy Meals is where I create delicious quick healthy recipes and fabulous cheesecakes based on the 80/20 rule for eating. Thank you. I don’t know what I did wrong! I added the shredded chicken to the pasta just before adding the milk and cheese. This recipe seems amazing, can’t wait to try it. I’ve LOVED ALL the other damn del. I have this recipe on the stove right now! Thank you! It makes a HUGE amount, my husband’s super picky…so it’ll be just me eating this. }); the flavours are amazing and my 3 year old and hubby loves it! Well thank you for being on the hunt. I added a little roast pork and we polished our plates. I added closer to two cups frozen peas because my 12 month old and 2.5 love them. *I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time. Making this tonight! I LOVE this recipe! Vegan Pasta Bake can be made with any of your favorite vegetables. Well you see pasta has a tendency to sit in our stomachs longer because it requires more time to digest. Leftovers aren’t super great, but if I serve it right away it always works for me. I was looking forward to making this but it was just tasteless. I did find the recipe to be to bland. If substitutions were made or if your heat source was not set appropriately, that may be the reason for the failed outcome. This looks so so so good and easy! The flavors were wonderful so I want to make it again! We do not have any Thyme on hand at home and would prefer not to have to pack up the kids for an extra stop. I used extra garlic but that’s always a given for me. I would do this again, but cook the noodles separately and make a nice parmesan bechamel sauce with the vegetables added in before serving. Do you heat your water to a boil before you put the noodles and veggies in? This was super easy though, & a great blend of flavors! I wondered about some chopped red bell peppers mainly for color contrast, Thoughts? Excuse my not so good English! Just discovered your blog, looks good! I also added a chicken bouillon cube. That’s why I tried to show here that you could do this amazing spiralised recipe instead, it’s just as easy and as satisfying but keeps those carbs at bay! I did and you just have to stir it–often. I used (unsweetened) almond milk instead of cream….works great!! Finally found a healthy pasta dish that actually tastes good! Adelaide, you can scroll down to the recipe card to view the amount of servings. Ha! I love this recipe, and your blog! I will make this again and again. Our zuchinis are huge, so I only used half of a large one and not 2 like the recipe says. Thanks!! I’ve just made this recipe and had the exact problem that Mary Wright had. Peel eggplant zebra style and slice thin. Crazy question…I’m not a good cook…anyway, if you added shrimp, would you just throw them in the pot w/everything else to cook? Made this with dried thyme and used 1/2 cup of evaporated milk instead of the cream. It really doesn’t matter. Modifications: it was so good and sooo simple to make…. Jun 5, 2016 - Explore My Info's board "zucchini mushroom pasta" on Pinterest. This was your second recipe I tried and again it turned out amazing! Can you substitute other pastas besides spaghetti? I didn’t make any changes, just followed the recipe as stated. I had a box of veggie spaghetti made with spinach and zucchini but it was only 12 oz so I used a cup less of water. I will make this again but will use more thyme, add some parsely, more garlic, more salt, and a tablespoon or two of capers-I think they will add a nice zing. Thanks for the recipe! I was going to ask if almond milk would work well instead of cream. Definitely making this again! Hi Neil! I made this using whole wheat spaghettini and it was awful. We both loved it and I will definitely make again. Would you use use the same amount of milk to heavy cream? I made this for dinner tonight and it was yummy, thanks for the recipe. Brilliant idea of 1 pot! Do you think after cooking, instead of adding heavy cream and parm i can toss in some oil and garlic? Hey, This might be a silly question but do you stir the pasta during cooking or you just leave it as it is? It was excellent! However, if you read through the comments here, you will see that others have had the same results when making this substitution. I’m so happy I found this recipe. We tossed in more frozen peas and used dried thyme. This was super easy, super quick! There is enough in the pot to have leftovers even though the first meal fed 3 adults and 3 kids. I think it turned out great. Delicious and time efficient. I have a big pot left. Zucchini mushroom pasta is a quick healthy vegetarian dinner that satisfies the craving you get for pasta without all the carbs. I sauteed 1 lg onion and 4 cloves of crushed garlic with salt and pepper in 2 tbsp of olive oil until starting to soften. I Sautéed them out of habit. . We like things with a bit of heat so I added red pepper flake! Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. How much salt and pepper do you add? I LOVE this One Pot Pasta concept! Tina, I cannot really say as I have never tried these options myself but if you read through the comments, some of the readers have mentioned that they had unsuccessful results substituting a different kind of pasta. Half and half would be a great substitute! <3. Did you scrub your mushrooms before you sliced them? I followed the recipe almost exactly, except I added extra garlic (the more the merrier I say! And didn’t like the vegetables getting way too soft. Greetings from Mexico! -Enjoy with fresh rolls or garlic bread. Looking forward for more wonderful recipes. Thank you! awesome! Our zucchini were massive and after getting one chopped up I knew two would be too much. Recipe from Keto-Mojo Visit Site. hi there, the only problem I had was when i added the Parmesan cheese. Last updated Dec 20, 2020. I made this yesterday and it turned out great. I’d add even more vegetables next time. Amber, there should be no need to strain the water as it should have been completely reduced with the pasta. This search takes into account your taste preferences. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. Thanks so much! Oh, and chicken stock instead of water. Thank you! Delicious and so easy! I made this tonight. I will try again by adding some herb/spices. Terry, comments can take 24-48 hours to be approved. oh well, lesson learned, it was a good dinner anyways . Thanks. Mushroom Zucchini Vegan Recipes 23,230 Recipes. Were the mushrooms cleaned properly? I have to admit I did have a “will this ever work moment” for the first few minutes but as soon as the pasta started to soften it all came together. We loved it! I’m thinking sauté cubed chicken first then add in the water and the rest of the ingredients. Will make again. I also plan to add in some brewer’s yeast to give it a “cheesy” flavor without the dairy. I did break up the pasta a bit, I feared that if I left my spaghetti whole, some of it would be overcooked vs the other half not being cooked enough. I’ll half the recipe and add it to my regular rotation. Likely it ’ s super picky…so it ’ s starting to brown extra flavor rule eating... 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