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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.
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Prep Time 5 minutes
Cook Time 4 minutes
Final Touches 3 minutes
Servings: 4 People
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 296
Ingredients Method Notes

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

Method
 

  1. A quick overview of what you need
  2. Saute mushrooms in melted butter over medium heat. Option to include minced garlic.
  3. Stir in cream and bring to a simmer. Reduce heat and continue cooking until parmesan cheese is blended into the cream.
  4. 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.
  5. Nutrition Facts
  6. 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.