Creamy mushroom zucchetti

Name: Creamy mushroom zucchetti
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: Serves 2

Prep

5 min

Cook

10 min

Serves

Skill

Vegetarian

Prep

5 min

Cook

10 min

Serves

Skill

So Good Almond and Coconut Milks Dinner Almond Milks Mains Winter Warmers Good Source of Protein Low in Sugar Low in Sodium

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

Trying to eat more veg, but not sure how? We've got you covered with these low-fuss recipes to get more veggies in your life! The kids will love them too!

https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt8f70041dd1f37d7b/635b83117483db7e41f462c0/Eat-well-for-less

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, spiralised or ribboned*
Salt and pepper to taste

*If serving 4 as a light starter

Nutrition per serving

Weight, measurement and temperature conversions

1510 kJ

energy kj

10 g

protein

5 g

saturated fat

8 g

dietary fibre

9 g

carbohydrate

6 g

sugars

35 mg

sodium

Method

Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.
Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.
Meanwhile, turn the zucchini through a spiraliser or use a vegetable peeler to create thicker ribbons.
Once the mushrooms are cooked, add almond milk and simmer for approximately 3 minutes.
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.
Remove from heat, swirl the noodles and mushrooms into bowls and serve.

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, spiralised or ribboned*
Salt and pepper to taste