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.
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.
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.