Creamy mushroom zucchetti

Serves: 2
Prep: 5
Cook: 10

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™ 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 courgette, 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.

Featured recipes

Wholegrain flatbreads

1950's choc n’ roll slice

Coconut custard pudding