Ingredients
- 1 pound spaghetti – The base of the dish, providing texture and structure. Whole wheat or gluten-free pasta can be used as alternatives.
- 1 pound cremini mushrooms, thinly sliced – Adds a deep, umami flavor. White button mushrooms or portobello mushrooms can be substituted.
- 2 zucchini, thinly sliced and quartered – Brings a fresh, slightly sweet contrast to the mushrooms. Yellow squash works as a substitute.
- ⅔ cup peas – Offers a pop of color and slight sweetness. Frozen peas can be used straight from the freezer.
- 2 cloves garlic, thinly sliced – Enhances the dish with a subtle aromatic depth. If fresh garlic is unavailable, ½ teaspoon garlic powder can be used.
- 2 sprigs thyme – Infuses the dish with a gentle, earthy fragrance. Dried thyme can be used in place of fresh (about ½ teaspoon).
- Kosher salt and freshly ground black pepper, to taste – Essential for balancing and enhancing flavors.
- 4 ½ cups water – Helps cook the pasta and create a creamy sauce as starch is released. Vegetable broth or chicken broth can be used for extra depth.
- ⅓ cup grated Parmesan – Contributes richness and a slightly nutty taste. Aged Pecorino Romano or nutritional yeast (for a vegan option) are good substitutes.
- ¼ cup heavy cream – Provides creaminess to the final dish. Half-and-half or coconut cream can be used for a lighter or dairy-free alternative.
Instructions
Step 1: Combine Ingredients in the Pot
In a large stockpot or Dutch oven over medium-high heat, add the spaghetti, mushrooms, zucchini, peas, garlic, thyme, and water. Season with salt and freshly ground black pepper to taste.
Tip: If using broth instead of water, slightly reduce the salt since broth already contains sodium.
Step 2: Bring to a Boil
Once all ingredients are in the pot, turn the heat to high and bring the mixture to a rolling boil. Stir occasionally to prevent the spaghetti from clumping together.
Step 3: Simmer Until Pasta is Cooked
Reduce the heat to medium-low and let the mixture simmer uncovered for about 8-10 minutes. The pasta will gradually absorb the water while releasing starch, which creates a natural sauce.
Tip: Stir occasionally to prevent sticking and ensure even cooking. If the liquid evaporates too quickly, add a little more water or broth.
Step 4: Stir in Parmesan and Heavy Cream
Once the pasta is al dente and the liquid has mostly reduced, turn off the heat. Stir in the grated Parmesan and heavy cream. The residual heat will help melt the cheese and thicken the sauce.
Step 5: Serve Immediately
Taste and adjust seasoning if needed. Serve the pasta immediately while it is hot and creamy. Garnish with extra Parmesan or fresh thyme for added flavor.
Notes
Avoid Overcooking the Pasta
Since the pasta continues to absorb liquid even after cooking, it’s best to stop cooking when it is just al dente. If left sitting too long, the pasta may become mushy.
Adjusting Consistency
If the pasta looks too dry after cooking, stir in a small amount of warm water or broth to loosen it. If it seems too liquidy, let it sit for a couple of minutes to thicken naturally.
Balancing Flavors
Taste the dish before serving and adjust as necessary. If it needs more depth, add an extra sprinkle of Parmesan or a pinch of salt. For a hint of brightness, a squeeze of lemon juice can enhance the flavors.
Making It Vegan
For a dairy-free version, replace the Parmesan with nutritional yeast and use coconut cream instead of heavy cream. The result will still be creamy and flavorful.
- Prep Time: 5 minutes
- Cook Time: 15 minutes