Go Back Email Link
Zoodles w Mushroom Marsala Sauce Main
Print Pin

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.
Course Mains
Cuisine Italian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Keyword Easy-to-prepare, plant-based, Quick, Stove top
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 229kcal
Author Chief Desirist Dr Hanna

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.

Notes