One pot zucchini mushroom pasta

Here’s a great recipe if you’ve got a glut of zucchini. You can omit the Parmesan and cream for a vegetarian or vegan meal. The recipe was inspired by Damn Delicious.


500gm spaghetti
500gm button mushrooms thinly sliced
2 zucchini diced small
2/3 cup peas
2 cloves garlic thinly sliced
2 sprigs thyme
41/2 cups water
Salt and black pepper
1/3 Parmesan cheese (optional)
1/4 cup cream (optional)
Juno Tuscan or Plain table olives (optional)


Put all ingredients except Parmesan, cream and olives into stock pot and bring to boil uncovered. Try to keep spaghetti separated during cooking.
Reduce heat and simmer uncovered until pasta is cooked through and liquid has reduced - about 8-10 mins.
Stir in Parmesan, cream and olives.
For a vegetarian or vegan dish, add Juno Tuscan or Plain olives, drizzle with Juno Frantoio olive oil or Juno Rosemary agrumato olive oil.

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