Mushroom and sun-dried tomatoes zoodles

Too few ratings

Laura Michaud

Community Member

“It's a very quick but light and healthy recipe that can be easily cooked on a weekday night if you want to add more veggies to your diet. My very fussy kid also loves it and hasn't yet figured out it's not really pasta.”


Easy 👌


1 tbsp olive oil
4 cloves garlic (grated)
500 g mixed mushrooms
100 g sun-dried tomatoes
green zucchinis
200 ml heavy cream
200 ml cream
30 g Parmesan cheese
6 slices bacon


  • knife
  • grater
  • frying pan
  • pot
  • wooden spoon
  • Step 1/7

    • 500 g mixed mushrooms
    • 100 g sun-dried tomatoes
    • green zucchinis
    • 30 g Parmesan cheese
    • knife
    • grater

    Julienne the zucchinis, slice the mushrooms, chop the tomatoes and grate the parmezan cheese.

  • Step 2/7

    • 6 slices bacon
    • frying pan

    Cook the bacon slices, then cut them in small pieces once cooled.

  • Step 3/7

    • 1 tbsp olive oil
    • 4 cloves garlic (grated)
    • pot
    • wooden spoon

    Heat up the olive oil on medium high. Sauté the garlic and mushrooms.

  • Step 4/7

    Turn down the heat slightly and simmer until the mushrooms are almost cooked, about 8 min. Add a bit of water or veggie stock if needed.

  • Step 5/7

    • 200 ml heavy cream
    • 200 ml cream

    Add the tomatoes, the 2 types of cream and salt and pepper to taste and simmer until the sauce has somewhat reduced, 5 to 10 min. If the sauce is still too thin add a tablespoon of spelt flour.

  • Step 6/7

    Add the zucchinis and cook until they become tender and have the consistency of pasta, about 2 min. Don't overcook.

  • Step 7/7

    Turn off the heat, mix in the parmezan and adjust seasoning if needed. Top with bacon and serve.

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