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Mushroom and sun-dried tomatoes zoodles

Mushroom and sun-dried tomatoes zoodles

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Laura Michaud

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."
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
½ tbsp
olive oil
2 cloves
garlic (grated)
250 g
mixed mushrooms
50 g
sun-dried tomatoes
green zucchini
100 ml
heavy cream
100 ml
cream
15 g
Parmesan cheese
3 slices
bacon

Utensils

knife, grater, frying pan, pot, wooden spoon

  • Step 1/ 7

    • 250 g mixed mushrooms
    • 50 g sun-dried tomatoes
    • green zucchini
    • 15 g Parmesan cheese
    • knife
    • grater

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

  • Step 2/ 7

    • 3 slices bacon
    • frying pan

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

  • Step 3/ 7

    • ½ tbsp olive oil
    • 2 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

    • 100 ml heavy cream
    • 100 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.

  • Enjoy your meal!

    Mushroom and sun-dried tomatoes zoodles

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