June 24, 2015

zucchini noodles with mushroom wine sauce


I could eat pasta every night.  Add crusty bread and butter... done deal.  However, let's be honest... I usually try and a bit healthier and not carb load on a nightly basis.

This is the best of both worlds since it has the mushroom wine sauce and instead uses zucchini noodles, which means you are eating lots of veggies!  Extra garden vegetables anyone!?:)  Plus it is so simple, and quick to make, that it is perfect for summer. 

Servings 4-6
Total Time 25 minutes

  • 1 tablespoon olive oil
  • 1 pint mushrooms, sliced
  • 2 small onions, thinly sliced
  • 3/4 cup vegetable stock (might need a little more)
  • 1/4 cup dry white wine
  • 2 tablespoons flour
  • 3 medium zucchinis, trimmed and run through the fine grates of a spiralizer or julienned horizontally to make noodles
  • 1/2 cup grated parmesan cheese 
1.  In a large skillet, over medium heat, add the oil.  When hot add the mushrooms and onions, cook for 5-6 minutes, until they are soft.

2.  Add the stock to the wine, and whisk in the flour.  Pour into the skillet and cook for 1-2 minutes until it begins to thicken.

3.  Add the zucchini noodles and cook, stirring, until they begin to soften, 8-10 minutes.  Add a bit more stock if it seems to thick or you need more sauce.

4.  Serve topped with parmesan cheese and enjoy!!!

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