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About This Recipe
Something about pasta, beef and cheese screams cozy comfort meal to me. Don’t you agree? That’s why this One Pot Three-Cheese Mushroom Beef Pasta is the perfect meal to throw together on a cold, chilly day.
It’s also great for a weeknight because it only requires 30 minutes in ONE pot, making the preparation and clean-up crazy easy!
This One Pot Three-Cheese Mushroom Beef Pasta features lots of veggies to increase the volume without taking out any delicious flavor. Plus, the flavors from the ground beef, pasta, and three different cheeses come together for an out of this world taste!
Simon, who is a pasta fanatic, said this was one of the best dinners I have ever made and proceeded to go back for seconds. 😂 So if you need some more convincing that you should make this dish tonight, take it from him!
And if you love whipping up easy pasta dishes for weeknight meals, check out my Easy Rotini Pasta, Bake, Skillet Lasagna or Mexican Mac and Cheese!
Why You’ll Love This Zucchini Mushroom Beef Pasta
- It’s cheesy, it’s beefy, and it’s full of pasta! 😍
- You only need ONE POT!
- This pasta dish is PACKED with veggies and volume. More food for less calories is how we doit around here.
- The best hearty and flavorful comfort food. 🙌🏼
- Comes together in just 30 minutes!
- Ground beef – I used 96% lean ground beef, but any kind will work.
- Egg noodles – Something about egg noodles beats all other noodles in my opinion. So comforting!
- Vegetables – I used mushrooms (baby bella), zucchini, yellow onion and baby spinach.
- Garlic cloves
- Milk – I used unsweetened almond milk, but you can use any milk.
- Beef or chicken broth – Helps pack more flavor!
- Shredded cheese – I used both mozzarella and parmesan.
- Laughing Cow Cheese wedges – I used the Aged White Cheddar flavor, but any of the flavors work! If you need to substitute, try cream cheese.
How To Make
- Add butter to a large pot and set to medium-high heat. Add the mushrooms, zucchini, onions, garlic, and a few cracks/shakes of salt and pepper. Cook vegetables for about 6-8 minutes, stirring occasionally. Drain any excess liquid and transfer to a bowl.
- In the same pot, add the ground beef and a few cracks/shakes of salt and pepper. Cook until no longer pink, about 3-4 minutes. Add vegetable mixture back in and stir in the spinach until wilted.
- Add milk and chicken broth.
- Next, add egg noodles and bring to a boil. Cook for 10-12 minutes, uncovered, or until the pasta is tender. You will want most (but not all) of the liquid to be absorbed.
- Remove from heat and stir in Laughing Cow, mozzarella, and parmesan cheeses. Keep stirring until all the cheese is melted. Add additional salt and pepper to taste.
- Top with grated parmesan cheese or another cheese of choice (if desired) and enjoy!
My pasta is really runny…what did I do wrong?
This pasta is supposed to have some liquid, but should not be runny. If you find yours if runny, it could be for a few reasons. Maybe the liquid didn’t reduce enough when you boiled the pasta or the vegetables were holding onto extra water. If this happens to you, use some cornstarch to help thicken the pasta. Be sure to make a cornstarch slurry instead of just adding the cornstarch to the pasta directly.
How can I thicken this pasta dish?
I like the subtle creaminess of this dish. It reminds me of French onion soup! But if you want to thicken it up, add cornstarch or flour. Scoop some of the sauce into a bowl and whisk with 1 tbsp cornstarch or 1/4 cup flour. Then, add back to the pasta. Let simmer another 10 minutes, stirring frequently.
What if I can’t find Laughing Cow Cheese?
Just use cream cheese instead!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
One Pot Zucchini Mushroom Beef Pasta
Ingredients
- 1 Tbsp salted butter (14g)
- 16 oz. sliced baby bella mushrooms
- 2 small zucchini (150g) quartered
- 1/2 yellow onion (70g) diced
- 3 cloves garlic minced
- 1 lb. 96% lean ground beef
- 1 5-oz. bag spinach chopped (or leave spinach leaves as is)
- 1 cup unsweetened almond milk (240g)
- 3 cups beef or chicken broth (720g)
- 8 oz. uncooked wide egg noodles
- 1 cup 2% shredded mozzarella cheese (112g)
- 1/2 cup shredded parmesan cheese (28g) 2
- 2 Laughing Cow Light spreadable cheese wedges any flavor works, I used aged white cheddar*
- Freshly ground salt and pepper to taste
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Instructions
- Add butter to a large pot and set to medium-high heat. Add the mushrooms, zucchini, onions, garlic and a few cracks/shakes of salt and pepper. Cook, stirring occasionally until vegetables are cooked, about 6-8 minutes. Drain any excess liquid well, then transfer to a bowl (you CAN leave it the pot but i've noticed the veggies excrete more water when you do).
- In the same pot, add the ground beef and a few cracks/shakes of salt and pepper. Cook until no longer pink, about 3-4 minutes. Add mushroom mixture back in, then stir in the spinach until welted.
- Add the milk and chicken broth.
- Add the egg noodles and bring to a boil. Cook for 10-12 minutes, uncovered, or until the pasta is tender. You will want most (but not quite all) of the liquid to be absorbed.
- Remove from heat and stir in the laughing cow, mozzarella, and parmesan cheeses. Keep stirring until all the cheese is melted. Add any additional salt and pepper to taste.
- Top with grated parmesan cheese or other cheese of choice, if desired, and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
