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!