Zucchini Noodles in Mushroom Cream Sauce
Zucchini noodles make the perfect alternative to traditional wheat-based pasta. Rich in water and nutrients, this recipe is inspired from a keto meal we had at a luncheon. See notes below for suggested recipe variance. Do not add salt as it has sufficient sodium.
Ingredients
- 340 grams Zucchini Veggie Noodles President's Choice
- 110 grams Sliced Cremini Mushrooms PC Organics
- 1 cup Half & Half Cream
- 1 cup Shredded Parmesan Cheese
- 2 tbsp Unsalted Butter
- Ground Pepper to taste
Instructions
- A quick overview of what you need
- Saute mushrooms in melted butter over medium heat. Option to include minced garlic.
- Stir in cream and bring to a simmer. Reduce heat and continue cooking until parmesan cheese is blended into the cream.
- Pour mushroom cream sauce on top of raw zucchini noodles in a mixing bowl and gently fold the zoodles into the sauce until fully mixed. Add ground pepper to taste and garnish. Serve immediately.
- Nutrition Facts
- If you make this dish, we'd love to see your version! Share it on the 'gram and tag us @trrywrld #trrywrld.
Notes
• As zucchini is high in water content, use raw or boil for one minute to avoid sogginess. • For a little extra zing, add minced garlic when cooking the mushroom • As an alternative to the cream sauce, use olive oil and parmesan. Mix zucchini noodles and sauteed mushroom with olive oil and parmesan in mixing bowl.