One Pot (30 minute!) Zucchini Mushroom Beef Pasta

Need a quick and easy weeknight dinner? Try this cozy One Pot Zucchini Mushroom Beef Pasta! Filled with warm hearty protein, melty cheese, and yummy veggies, it’s so good! And only takes 30 minutes!! πŸ™ŒπŸΌ

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. πŸ˜‚ So if you need some more convincing that you should make this dish tonight, take it from him!

As always, feel free to change up the veggies, the pasta noodles, and protein source as you wish! To make gluten-free, simply use gluten-free pasta. To increase protein, use Banza or another protein-packed pasta. This recipe is so easy, quick and good, and will definitely become a staple!

WHY YOU’LL LOVE THIS ONE POT THREE-CHEESE 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 do it around here.
  • The best hearty and flavorful comfort food. πŸ™ŒπŸΌ
  • Comes together in just 30 minutes!

PASTA INGREDIENTS

  • 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!
  • Mushrooms – I used baby bella mushrooms.
  • Zucchini
  • Yellow onion
  • Garlic cloves
  • Baby spinach
  • 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.
  • Salt and pepper – Fresh cracker pepper and salt is best!!

HOW TO MAKE THIS THREE-CHEESE MUSHROOM BEEF PASTA

  1. 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. 
  2. 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. 
  3. Add milk and chicken broth. 
  4. 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.
  5. 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. 
  6. Top with grated parmesan cheese or another cheese of choice (if desired) and enjoy!

FAQ

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!

MORE COMFORTING DISHES TO TRY

WANT TO MAKE THIS RECIPE?

If you try this zucchini mushroom beef pasta and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 8

One Pot Zucchini Mushroom Beef Pasta

One Pot Zucchini Mushroom Beef Pasta

Need a quick and easy weeknight dinner? Try this cozy One Pot Zucchini Mushroom Beef Pasta! Filled with warm hearty protein, melty cheese, and yummy veggies, it's so good! And only takes 30 minutes!! πŸ™ŒπŸΌ

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 Tbsp salted butter (14g)
  • 16-oz. sliced baby bella mushrooms
  • 2 small zucchini, quartered (150g)
  • 1/2 yellow onion, diced (70g)
  • 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 Laughing Cow Light spreadable cheese wedges -- any flavor, I used aged white cheddar*
  • Freshly ground salt and pepper, to taste

Instructions

  1. 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.
  2. 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. 
  3. Add the milk and chicken broth. 
  4. 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.
  5. 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. 
  6. Top with grated parmesan cheese or other cheese of choice, if desired, and enjoy!

Notes

*If you can’t find Laughing Cow Cream Cheese you can substitute with cream cheese.Β 

To make gluten-free: use gluten-free noodles.

MFP entry:Β LFF One Pot Zucchini Mushroom Beef PastaΒ 

Nutrition Information:

Yield:

8

Serving Size:

1/8 of recipe (240g)

Amount Per Serving: Calories: 297Total Fat: 10gSaturated Fat: 5.1gCarbohydrates: 26.1gFiber: 3.3gSugar: 3gProtein: 25.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie!Β 

6 Comments

  1. I’m making this tonight but noticed it says 1/2 c parmesan is 28g but that’s for 1/4 c on my package. I’m doing 56g!

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