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™ 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

Method

  1. Step 1

    Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.

  2. Step 2

    Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.

  3. Step 3

    Meanwhile, turn the zucchini/courgette through a spiraliser or use a vegetable peeler to create thicker ribbons.

  4. Step 4

    Once the mushrooms are cooked, add almond milk and simmer for approximately 3 minutes.

  5. Step 5

    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.

  6. Step 6

    Remove from heat, swirl the noodles and mushrooms into bowls and serve.

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