ORGANIC, PLANT-BASED, RAW FOOD, RECIPES, WFPB, WHOLE FOOD

Green Mushie Noodle Bowl

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 wo to go with this recipe making is a delicious, warming, quick and nurishing week night meal! 
Serves 2 
Prep time: 10 minutes 
Cook time: 10 minutes

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 
½ cup (70g) pine nuts 
⅛ teaspoon good quality mineral salt
 

To serve
½ cup cashew parmesan (see this post for recipe) 
½ 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! 

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