Zucchini Noodles in Mushroom Cream Sauce

At a recent luncheon, zucchini noodles (“zoodles”) in a mushroom cream sauce were served as a keto alternative to the pasta dish. The zucchini was correctly done. Every time I try to make them at home, they are always way too mushy. After a quick discussion with the chef, we learned that the secret to crispy zoodles is to cook for just a minute or best serve them raw. Finally, zoodles do make the perfect alternative to traditional wheat-based pasta. Additionally, zucchini is well-known to reduce weight while boosting the nutrient content of your diet.

Besides being rich in fibre, zucchini contains high water content and is perfect for hydration. It’s also a great source of vitamin A, C, K, B-6 and potassium. It’s low in calories and therefore perfect for managing our waistlines. This recipe is keto-friendly and good fat is allowed. YES to butter and cream when consumed in moderation. No guilt here.

This recipe is super simple and can be prepared in under fifteen minutes. First, saute your mushrooms. Next, add cream and parmesan cheese into the pan to create the mushroom cream sauce. Pour the sauce on to the raw zucchini noodles in a mixing bowl. Gently fold the noodles into the sauce and add pepper to taste. Garnish and serve immediately.

If you make this dish, we’d love to see your version! Share it on the ‘gram and tag us @trrywrld #trrywrld.

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 mins

Cook Time 4 minutes mins

Final Touches 3 minutes mins

Course Main Course, Side Dish

Cuisine Italian

Servings 4 People

Calories 296 kcal

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.