Veggie Pasta In a Creamy Mushroom Sauce

Creamy Mushroom “Pasta” (low fat!)

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Mushroom Pasta 1

I’ve always loved pasta.  It’s one of those really filling meals and a great comfort food.  Only problem is that it’s usually made from wheat.  Even if you buy some of the wheat-free versions, like spelt, you still can’t avoid the gluten.

To be honest I’ve yet to come across any really decent gluten-free processed stuff.  It just doesn’t really hold up.  But if you know of anything really good out there, do let me know in the comments below.  It’s worth sharing with others!

But as so many of us are trying to avoid gluten as much as possible, for whatever reason, it’s always good to know there’s a super healthy alternative which tastes amazing and doesn’t leave you bloated and tired with brain fog!

Veggie pasta, or more specifically in this case, Courgette/Zucchini Pasta is light, low fat and full of nutrients that you just don’t get from conventional pasta.  I make spaghetti-style pasta with a spiralizer, which is a fantastic tool to have in ANY kitchen, but you can also make tagliatelle-style with a regular vegetable peeler.

This is great served with some lightly steams greens, such as french beans, asparagus or broccoli!  You can warm up the sauce gently if you don’t want to eat it cold.

Serves: 2

You will need: a Blender or hand-blender, Spiraliser or Vegetable Peeler, large mixing bowl.

Ingredients for the Pasta:

2 Courgettes

Ingredients for the Sauce: (makes 2 servings)

½  cup / 125 ml Water

1 Scallion / Spring Onion  (sliced)

2 cups of your favourite Mushrooms (roughly chopped)

½  ripe Avocado

1 clove Garlic

2 tbsp Bragg’s Aminos / Tamari / Soy Sauce

1 tbsp Dried Herbs de Provence

Pinch Himalayan Salt / Sea Salt

Handful of Mushrooms (thinly sliced)

Garnish: Chopped Green Herbs.

Method: Blend together all the sauce ingredients, leaving aside the thinly sliced Mushrooms.

Spiralizer 005

Wash, trim and spiralise the courgettes into noodles.  If you don’t have a spiraliser use a vegetable peeler to make “tagliatelle” style noodles by peeling the skin off and then using the peeler to peel off thin strips as you work your way around the courgette until you reach the seeded core.  Place in a large mixing bowl.

If you want to serve this warm, now’s the time to gently heat the sauce in a pan, stirring at you go and keeping it on a low heat.

Add the sauce to the noodles and toss gently to coat. Add in the extra sliced Mushrooms and some fresh chopped herbs and toss again.

Serve the Mushroom Pasta garnished with extra Mushrooms and fresh chopped herbs.

This is delicious with some lightly steamed greens, such as french beans or broccoli.

Mushroom Pasta 3