Creamy mushrooms and zucchini pasta

Recipe from: 6 June 2014
recipes vegetarian healthy lchf

Ingredients 11
Servings 2
Time 00:10

Ingredients

  • 4
    Tbs
    butter
  • 250
    g
    white button mushrooms - sliced
  • 1
    clove of garlic - minced
  • A few sprigs fresh thyme
  • 300
    g
    Greek Yoghurt
  • Salt and black pepper to season
  • Portuguese / or any savoury spice, to season
  • 3
    Tbs
    whole grain mustard
  • 2
    Tbs
    butter
  • 350
    g
    punnet of baby marrows - sliced into fine ribbons
  • Grated Parmesan to serve
 

Method

00:10
 
In a medium saucepan, heat the butter and sauté the mushrooms, garlic and herbs until soft.  Add the yogurt and mix through, until it is completely incorporated and heated up. 

Season with spices and mustard, set aside.
 
In a nonstick pan heat the other butter and sauté the zucchini noodles until it changes colour, season.

Plate the zucchini noodles and top with creamy mushrooms and grated Parmesan.

Recipe reprinted with permission of Anina'sRecipes. To see more, click here.
 

Read more on: healthy  |  vegetarian  |  lchf  |  recipes
 

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