Zucchini and mushroom pasta

February 21, 2018

Hello fellow foodies!

Today we are doing something a bit different as you can see, we are talking about all things savoury!

 

I have been getting a few requests to do quick meals for people who work late and have busy day's and don't have the time to sit and focus on eating healthy and wholesome meals. I decided to challenge myself to come up with a few quick and easy "20 Minute Meals" that will be healthy and by healthy I don't necessarily mean all gluten-free/vegan recipes (although some may turn out to be that way). 

 

The first meal I decided to do was this zucchini and mushroom pasta, which has a kick to it, might I add. My mother did the banting diet a few years ago and this was a staple on our dinner table and I didn't find that it was much different from eating regular pasta. The main difference (if I had to mention one) here was that after two bowls full, I didn't feel bloated or uncomfortable (which is the reason I will keep making this).

 

The trick here is to not over cook the zucchini, so after 5-7 minutes, put the stove off, and I mean off. They tend to release so much water that it eventually soaks the whole pot and everything can quickly turn to mush. If you taste that after 5 minutes the zucchini pasta still has a crunch, I'd say put the stove off, because once there is no crunch, there's no coming back from it unfortunately. 

 Ingredients:

  • 3 tbsp. olive oil

  • 1 tbsp. minced garlic.

  • 1 punnet mushrooms

  • 2 tsp. steak and chop spice.

  • 1/4 tsp. crushed pepper flakes (depending on what you prefer). 

  • 1/2 punnet rosa tomatoes. 

  • 1/2 cup grated parmesan cheese, 

  • 1 1/2 cup basil leaves (torn apart).

  • 1 tsp. corn starch

  • 2 tsp. cold water

  • Salt and pepper to taste. 

  • 1 packet of zucchini noodles/ use a spiralizer and shred about 5-6 zucchinis. 

Method:

  • Add the olive oil, crushed flakes, garlic, steak and chop spice and mushrooms to the pan, on medium heat.

  • Wash the mushrooms, dry them off and add them once the garlic becomes fragrant. 

  • When the mushrooms have shrunk a bit and feel softer, add the zucchini noodles, and cook for 5-7 minutes (make sure they don't get soft by tossing them continuously). 

  • Stir in the tomatoes, basil, and cheese and cook for another minute. 

  • Remove the noodles and the rest of the contents from the pot and into another bowl, leaving the liquid in the bowl. 

  • Bring the liquid to a boil in the pot. Add the corn starch to the the little bit of water and give it a quick stir. Add this to the boiling liquid and use a whisk to vigorously weave your way through the lumps that may develop. After about 2 minutes it should be done and you can use this sauce to pour over the zucchini noodles. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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