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!