Creamy mushrooms and zucchini pasta

2 servings Prep: 10 mins, Cooking: 10 mins
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Warms bowls of healthy meat-free veggies.

By Food24 June 06 2014
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Ingredients (11)

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

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