One pot pasta with courgettes & mushrooms


I made this one pot pasta for the first time tonight and I was kind of bowled over by it. The idea of boiling up all the ingredients together seemed quite strange to me – but I was naturally curious. I came across the recipe online a couple of days ago via Facebook and shared the link on my page. This version included linguine, tomatoes and basil. I didn’t realise at the time, but my lovely friend Joost of The Vegetable Chopper recently blogged this recipe and was really impressed by it.

Yesterday afternoon I was chilling out in my garden, sitting under a parasol (I don’t cope with heat very well!) browsing through recipes on Pinterest when I came across another one pot pasta dish. Apparently they have been creating quite a stir in the food blogging world lately. Where have I been???


The method is so embarrassingly simple and easy I just had to try it. So that’s just what I did…..

The verdict?

Holy moly I love this recipe! It really does work. The addition of cream and parmesan at the end (although I used Philadelphia light in place of the cream) makes it so delicious and creamy. For me, making a pasta dish often involves sauteeing the veg in oil/butter for around 10-20 minutes – none of that here! But the flavour is not sacrificed one bit. I promise. Give it a try and prepare to be impressed!

You’ll find the original recipe right here at Damn Delicious – here is my adapted version.

One Pot Pasta with courgettes and mushrooms
Serves 2-3

200g Spaghetti
One courgette, thinly sliced and quartered
A handful chestnut mushrooms, thinly sliced
A handful green beans – I used frozen
A sprig of fresh thyme
A small bunch of Greek basil, if you have some
A grinding of salt and pepper
450ml cold water
Two tbsp grated parmesan, plus extra for sprinkling
50g Light Philadelphia with garlic and herbs
A splash of milk

Place all of the ingredients above except for the parmesan and Philadelphia in a large pan. Pour in the 450ml cold water.


Turn on the heat and bring to the boil, then turn down the heat and simmer for 8-10 minutes until the liquid has reduced. Keep an eye on the pan and give it a little stir now and again. When all the water has reduced and the pasta is cooked through, take off the heat and stir in the parmesan, Philadelphia and a splash of milk to bring it together. sprinkle with the extra parmesan and serve immediately.

would I make this again? Damn right I would!!



I shared this post over at recipe of the week at A Mummy Too.


8 thoughts on “One pot pasta with courgettes & mushrooms

  1. I’m also intrigued by these one pot pasta recipes. I think I’m going to have to try one soon to join in the fun and find out what all the fuss is about! I love the fact yours has light philadelphia in instead of cream at the end.


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