Discovering that you can make noodles out of whole vegetables has definitely been a highlight of my journey into wholefoods. Growing up, one of my favourite meals was spaghetti and parsley pesto. I wanted to create something reminiscent of this without the refined wheat or dairy and I couldn’t resist throwing in a bit of extra nutrition by adding mushrooms.
This recipe is one of over 70 delicious wholefood plant-based recipes in my first self-publised recipe book Natural Harry
I love that it is literally 10-20 minutes (depending on how fast moving you are) from go-to-whoa with this recipe making a delicious, warming, quick and nourishing weeknight meal.
x Harry
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
NOODLES
1 tablespoon coconut aminos or coconut oil
6 cups (400g) button mushrooms, sliced
2 cloves garlic, peeled and crushed
1 tablespoon fresh thyme leaves
1 cup (30g) curly leaf parsley, finely chopped
2 large zucchinis, spiralized
1/2 cup (70g) pine nuts
1/8 teaspoon good quality mineral salt
TO SERVE
1/2 cup cashew parmesan (see this post for recipe)
1/2 cup (15g) parsley leaves (optional)
Heat oil in a large non-stick fry pan. Add mushrooms, garlic and thyme and sauté on medium heat for about 10 minutes or until cooked through. Reduce to a low heat, add parsley, zucchini noodles and salt and stir through.
Transfer into a large serving bowl and top with pine nuts and extra parsley. Add cashew parmesan to taste.
Enjoy!
