Cheesy Mushroom & Zucchini Pasta
This dish is a great way to get some essential vitamins and nutrients in one scrumptious bite.
Servings: 8 people
Calories: 122kcal
Ingredients
- 4 zucchini medium, peeled and ends removed
- 3 tablespoons Ghee optional butter
- 1 cup button mushrooms diced
- 3 garlic cloves minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk whole
- 1/4 cup flat leaf parsley loosely packed
- 1/2 cup parmesan cheese freshly grated
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- basil fresh, optional for garnish
Instructions
- Place zucchini on a vegetable spiralizer. Use the smaller holes and make spaghetti pasta.
- In a large skillet over medium heat, add 1 tablespoon ghee or butter and sauté mushrooms until slightly soft, about 3 minutes. Add zucchini pasta and cook until tender, about 6-7 minutes. Place pasta in a serving dish and cover tightly.
- In the same skillet over medium heat, add the remaining 2 tablespoons ghee or butter and stir to melt.
- Add flour and cook for 1 minute while stirring continuously. Pour in broth and milk and stir until it reaches a gravy-like consistency. Add parsley, 1/2 cup parmesan, salt, pepper, and red pepper flakes and stir until cheese melts.
- Pour gravy over zucchini pasta and toss to combine. Sprinkle with additional parmesan and fresh basil, if desired.
- Enjoy!
Nutrition
Calories: 122kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 163mg | Fiber: 1g | Sugar: 5g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5