Jacqueline Alwill's creamy mushroom zucchetti

Current rating: 0 (0 ratings)
Serves 2
Prep 5
Cook 10
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!

Description

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!
  • 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

Weight, measurement and temperature conversions

View nutrition information per serve

  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.

Nutrition Information