HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCremini And Zucchini Spaghetti
Cremini and Zucchini Spaghetti

Cremini and Zucchini Spaghetti

with Parmesan Garlic Bread

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Some nights, nothing but a big bowl of pasta will do. (If that’s 3 out of 5 weeknights for you, we totally get it.) This week, our chefs whipped up a nourishing, veggie-loaded version that’s sure to curb the most ferocious carb cravings. Spaghetti is cloaked in a rich chili flake-spiked tomato sauce with tender bites of zucchini and meaty mushrooms. For a finishing touch, a sprinkle of nutty Parmesan and, on the side, a serving of golden, toasty garlic bread.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Cremini Mushrooms

1 unit

Roma Tomato

1 unit

Yellow Onion

6 ounce



3 tablespoon

Tomato Paste

1 tablespoon

Italian Seasoning

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese


1 unit

Demi Baguette

(ContainsWheat, Soy)

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate111 g
Sugar16 g
Dietary Fiber9 g
Protein25 g
Cholesterol60 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini into ¼-inch pieces. Dice mushrooms into ¼-inch pieces. Dice tomato into ¼-inch pieces. Halve, peel, and finely dice onion.


Once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water, then drain.


Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 3-4 minutes. Add mushrooms and zucchini and cook until lightly browned and slightly softened, another 5-7 minutes. Season generously with salt and pepper.


Add tomato, tomato paste, Italian Seasoning, ¾ tsp garlic powder (1½ tsp for 4 servings), and a small pinch of chili flakes to pan. Cook, stirring, until thoroughly combined, 1-2 minutes. Add stock concentrate and 1½ cups reserved pasta cooking water. Bring to a boil, then reduce heat to a simmer. Cook until thickened and veggies are soft, 7-8 minutes.


Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and microwave until just softened, about 10 seconds (do not melt). Stir in 1 TBSP Parmesan (2 TBSP for 4 servings), remaining garlic powder, a pinch of salt, and a pinch of chili flakes (to taste). Halve demi-baguette and toast until golden. Spread butter mixture onto cut sides of baguette, then halve on a diagonal.


Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and a splash of remaining pasta cooking water to sauce. Toss to combine, adding more pasta water as needed for sauce to fully coat pasta. Taste and season generously with salt and pepper. Divide finished pasta between bowls. Top with remaining Parmesan and a pinch of remaining chili flakes, if desired. Serve with garlic bread on the side.