The Healthy Spiralizer Cookbook by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2015-05-13T16:00:00+00:00

ZUCCHINI NOODLES

WITH CREAMY MUSHROOM SAUCE

PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES

This simple mushroom cream sauce works with zucchini fettuccine perfectly. The wider noodles hold up well to the heaviness of the sauce. To avoid watering down the sauce, salt the zucchini noodles and allow them to drain in a colander for 30 minutes before cooking them.

HAND-CRANK

Chipper blade

Blade B

HOURGLASS

Thick-cutting blade

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING: Calories: 246; Total Fat: 19g; Saturated Fat: 8g; Cholesterol: 26mg;

Total Carbs: 13g; Fiber: 3g; Protein: 6g

FOR THE NOODLES

4 zucchini, peeled, ends cut flat, and spiralized into fettuccine noodles

Salt

2 tablespoons olive oil

FOR THE SAUCE

2 tablespoons butter

2 tablespoons minced shallot

12 ounces crimini mushrooms, sliced

2 garlic cloves, minced

¼ cup dry white wine

1 cup Basic Vegetable Stock (here) or store-bought

1 teaspoon chopped fresh thyme

½ teaspoon sea salt

¼ freshly ground black pepper

Pinch crushed red pepper flakes

½ cup heavy cream

2 tablespoons chopped fresh flat-leaf parsley

TO MAKE THE NOODLES

1. In a colander placed over the sink, generously salt the zucchini noodles and allow them to sit for 30 minutes to drain excess water. Quickly rinse the noodles and pat them dry with the paper towels.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the dried noodles and cook, stirring occasionally, until they are al dente, about 5 minutes.

TO MAKE THE SAUCE

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