Jacqueline Alwill’s creamy mushroom zucchetti

  • Skill Easy
  • Prep time 5 mins
  • Cook time 10 mins
  • Servings 2

A new twist on a dinner favourite, this crunchy dish is a super simple to get more veggies in your day. The whole family will want more!

Ingredients

  • 2/3 cup So Good Coconut 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, spiralised or ribboned*
  • Salt and pepper to taste

*If serving 4 as a light starter

Method

  1. Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.
  2. Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.
  3. Meanwhile, turn the zucchini through a spiraliser or use a vegetable peeler to create thicker ribbons.
  4. Once the mushrooms are cooked, add So Good Unsweetened Coconut milk and simmer for approximately 3 minutes.
  5. Next, add zucchini noodles or ‘zuchetti’, increase the heat to high and cook, tossing frequently for 2-3 minutes. Don’t overcook the zucchini as it softens quickly.
  6. Remove from heat, swirl the noodles and mushrooms into bowls and serve.
  • Per Serve
  • Energy (kJ)
    1510
  • (Cal)
    362
  • Protein (g)
    10
  • Fat (g)
    30
  • Saturated Fat (g)
    5
  • Carbohydrate (g)
    9
  • Sugars (g)
    6
  • Dietary Fibre (g)
    8
  • Sodium (mg)
    35
  • Potassium (mg)
    1201
  • Calcium (mg)
    94
  • Iron (mg)
    2.3