Creamy mushrooms and zucchini pasta
|250 g||button mushrooms — sliced|
|1||garlic — cloves, minced|
|fresh thyme — sprigs|
|300 g||yoghurt — Greek|
|salt and freshly ground black pepper — to taste|
|3 Tbs||wholegrain mustard|
|350 g||courgettes — ribbons|
|parmesan cheese — grated, to serve|
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.