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Creamy mushroom zucchetti

Serves: 2
Prep: 5
Cook: 10

    A new twist on a dinner favourite, this crunchy dish is a super simple way to get more veggies in your day. The whole family will want more! Recipe created by Jacqueline Alwill, Author and Accredited Nutritionist

    Ingredients

    • 2/3 cup So Good™ Coconut milk Unsweetened
    • ½ cup extra virgin olive oil 
    • 1 large Spanish onion, peeled and diced
    • 6 cloves garlic, peeled and sliced thin
    • 500g mixed mushrooms, brushed clean and torn or sliced
    • ½ teaspoon dried oregano 
    • 6 medium courgette, spiralised or ribboned*
    • Salt and pepper to taste

    *If serving 4 as a light starter

    Method

    1. Place a large fry pan on medium heat, add olive oil, onion and garlic and cook until fragrant and translucent in colour.
    2. Add mushrooms, oregano and a good pinch of salt and pepper. Cook for 10 minutes, turning frequently.
    3. Meanwhile, turn the zucchini through a spiraliser or use a vegetable peeler to create thicker ribbons.
    4. Once the mushrooms are cooked, add So Good™ Unsweetened Coconut milk and simmer for approximately 3 minutes.
    5. Next, add zucchini noodles or ‘zuchetti’, increase the heat to high and cook, tossing frequently for 2-3 minutes. Don’t overcook the zucchini as it softens quickly.
    6. Remove from heat, swirl the noodles and mushrooms into bowls and serve.

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