Tasty vegan, plant-based “pasta” noodles using zucchini and a spiralizer. All you need is mushrooms, Marsala wine and herbs. Satisfies most diets.
Mushroom Marsala with Zoodles
Tasty vegan, plant-based “pasta” using zucchini and a spiralizer. All you need is mushrooms, wine and herbs. Satisfies most diets.
Equipment
- Copper skillet
Ingredients
- 2 large zucchini ends trimmed Photo Main
- 1 TBSP Canola oil divided
- 1/3 cup onion diced
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 4 garlic minced
- 1 lb mushrooms sliced
- ½ tsp Vegeta
- 1 ½ cup Marsala cooking wine or see substitution in Notes
- 1 tsp dried thyme
- Handful of fresh thyme
- Coconut cream or cream, if you can eat it
Instructions
- Heat oil in a large skillet over medium heat. Sauté onions 2 minutes, add salt, minced garlic, ground pepper, sauté it 60 more sec.
- Add sliced mushrooms. Sauté them 5 minutes. Add Marsala, Vegeta, herbs.
- Add coconut cream, then bring the mushroom Marsala sauce to boil. Simmer the sauce for 5 minutes, to remove alcohol. Then turn off the heat while you prepare the fresh zucchini Zoodle next.
- Spiralize the zucchini according the Spiralizer with Spaghetti knives. It will take a minute. These will be your zoodles. Divide the zoodles immediately into plates.
- Serve sauce over the spiralized zucchini“pasta” (Zoodles). Decorate plates with fresh thyme.
- Can be stored in the refrigerator, or frozen.
I paired this dish with a chicken breast it was perfect for a summer meal! it was light but still gives you the satisfaction of eating a Italian dish with out the guilt.
Hi Mariah, so nice to hear you liked the recipe. Adding chicken makes the meal more fulfilling for sure. Thank you.