Creamy mushroom zucchetti
Prep
5 min
Cook
10 min
Serves
2
Skill
Vegetarian
Prep
5 min
Cook
10 min
Serves
2
Skill
A new twist on a dinner favourite, this crunchy dish is a super simple way to get more veggies in your day. The whole family will want more! Recipe created by Jacqueline Alwill, Author and Accredited Nutritionist
Ingredients
- 2/3 cup So Good™ Almond milk Unsweetened
- ½ cup extra virgin olive oil
- 1 large Spanish onion, peeled and diced
- 6 cloves garlic, peeled and sliced thin
- 500g mixed mushrooms, brushed clean and torn or sliced
- ½ teaspoon dried oregano
- 6 medium zucchini/courgette, spiralised or ribboned*
- Salt and pepper to taste
*If serving 4 as a light starter
Nutrition per serving
1510 kJ
energy kj
10 g
protein
5 g
saturated fat
8 g
dietary fibre
9 g
carbohydrate
6 g
sugars
35 mg
sodium
Method
- Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.
- Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.
- Meanwhile, turn the zucchini/courgette through a spiraliser or use a vegetable peeler to create thicker ribbons.
- Once the mushrooms are cooked, add almond milk and simmer for approximately 3 minutes.
- Next, add zucchini/courgette noodles, increase the heat to high and cook, tossing frequently for 2-3 minutes. Don’t overcook as it softens quickly.
- Remove from heat, swirl the noodles and mushrooms into bowls and serve.
- 2/3 cup So Good™ Almond milk Unsweetened
- ½ cup extra virgin olive oil
- 1 large Spanish onion, peeled and diced
- 6 cloves garlic, peeled and sliced thin
- 500g mixed mushrooms, brushed clean and torn or sliced
- ½ teaspoon dried oregano
- 6 medium zucchini/courgette, spiralised or ribboned*
- Salt and pepper to taste
*If serving 4 as a light starter
Nutrition per serving
1510 kJ
energy kj
10 g
protein
5 g
saturated fat
8 g
dietary fibre
9 g
carbohydrate
6 g
sugars
35 mg
sodium
- Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.
- Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.
- Meanwhile, turn the zucchini/courgette through a spiraliser or use a vegetable peeler to create thicker ribbons.
- Once the mushrooms are cooked, add almond milk and simmer for approximately 3 minutes.
- Next, add zucchini/courgette noodles, increase the heat to high and cook, tossing frequently for 2-3 minutes. Don’t overcook as it softens quickly.
- Remove from heat, swirl the noodles and mushrooms into bowls and serve.