Creamy Basil Mushroom Zoodles
As long as you have a spiraliser and something to spiralise, this recipe is a quick and easy option for lunch or dinner. For noodles, you can spiralise courgette / zucchini, marrow, kumara (sweet potato), squash, butternut or carrots.I have used a can of chopped cooked chicken, but you could use cooked fresh chicken, or you could leave it out altogether to make it vegetarian - still super yum!
Equipment
- Spiraliser
Ingredients
- 1 tbsp butter
- 1-2 cloves Garlic, chopped
- 1-2 slices Onion, chopped
- 2-3 cups Mushrooms, chopped
- 2-3 tbsp Ricotta
- 1-2 tbsp Basil Pesto
- 1 tbsp Olive Oil
- 4 cups Spiralised Courgette / Zucchini
- Salt & Pepper to taste
Instructions
- Spiralise your vege, divide into 2 piles, and set aside
- Melt butter in medium sized saucepan
- Add onion and garlic to butter and saute for 1 minute
- Add mushrooms to pot, mix through, saute covered for approx 5 minutes, turn element off
- If you are using cold cooked chicken, add it to the pot, and put lid back on to heat it up
- In a small bowl mix the ricotta and pesto together to make your sauce
- Heat oil in a large frypan (best to either use a non-stick, or well seasoned cast iron)
- Saute the spiralised veges in 2 separate piles in the pan for 5-7 minutes, mixing through the ricotta pesto sauce
- When you are happy with the texture of your zoodles (taste test!), serve in bowls and top with the mushroom chicken mix
- Mix through more pesto if needed, salt and pepper to taste
Notes
Easy Eggs