Prep: 1. Slice mushrooms, zucchini and garlic. Make: 1. In a large stockpot over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. 2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. 3. Stir in Parmesan and milk. 4. Serve.
Depending on the thickness of sauce you like ans what you have on hand you can substitute, cream, sour cream, ricotta or even greek yogurt for the milk! Any dried herb is fine if you don't have thyme, you can also use 1 tablespoon chopped fresh herbs if you have extras on hand.