Every Helping
Sign in

Lunch recipe · from the recipe book

One-Pot Rosemary Pork and Mushroom Spaghetti

Browned, rosemary- and paprika-spiced ground pork with deeply seared mushrooms and spaghetti simmered right in the broth, finished with a tangy cream cheese sauce, lemon zest and soft zucchini half-moons.

One-Pot Rosemary Pork and Mushroom Spaghetti

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¾ tsp4 gSalt
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 cups500 gLow-sodium chicken broth
  • 2 cups450 gWater
  • 12 oz340 gPasta, dryspaghetti, broken in half
  • 1½ medium300 gZucchinihalved lengthwise and sliced into half-moons
  • ⅓ cup70 gCream cheesesoftened and cubed
  • ½ cup (120 ml)120 gMilk, 2%
  • ¼ cup grated25 gGrated Parmesan
  • 2 tsp4 gLemon zest

Steps

  1. Prep first: slice the mushrooms, chop the onion, mince the garlic, cut the zucchini into half-moons, cube the cream cheese and break the spaghetti in half.
  2. Mix the rosemary, smoked paprika, red pepper flakes, black pepper and half the salt in a small bowl to make the spice mix.
  3. Heat a large, wide pot over medium-high heat. Add the ground pork and the spice mix and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes. Move the pork to a bowl, leaving the fat in the pot.
  4. Add the mushrooms to the pot and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more. Add the onion and cook 3 minutes until soft, then stir in the garlic for 30 seconds.
  5. Pour in the chicken broth and the water, scrape up the browned bits and bring to a boil. Add the spaghetti and the remaining half of the salt, pressing the pasta under the liquid.
  6. Simmer uncovered, stirring often so the pasta doesn't stick, for 8 minutes. Add the zucchini and simmer 3 to 4 minutes more, until the pasta is al dente and most of the liquid has thickened into a sauce.
  7. Lower the heat. Stir in the cream cheese and the milk until melted and creamy, then return the pork and heat through for 1 minute.
  8. Take the pot off the heat, toss in the Parmesan and the lemon zest, and serve in 4 bowls.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book