Zucchini ‘pasta’ with Shiitake Mushrooms GF/DF
The beauty of courgette noodles is when they soften with the olive oil they really take on the texture of pasta, and yet are very nourishing. Shiitake mushrooms are very immune boosting.
One of my favourite meals is to make the noodles, cover with super food pesto and sprinkle raw nuts and seeds over the top, so quick and easy! Below gives you a wonderful meal, grain free, does not upset your blood sugar and create inflammation in the body. For children you can try adding the courgette ribbons into the meat sauce to cook a little before serving. Alternatively use your favourite bolognaise sauce over the noodles.
Ingredients
- 400g of courgette/zucchini
- 150g of grass fed organic minced beef/hormone free chicken
- 8-10 shiitake mushrooms
- 2-3 garlic cloves/finely chopped
- 2 tbs chopped fresh basil or torn
- mineral salt
- ground pepper
- 1 cup homemade roasted tomato sauce, or use 100g of pesto
- ¼ cup grated Parmesan (optional)
- handful of pine nuts
- olive oil
Method
If you have a mandolin then use to create courgette ribbons, if not use a vegetable peeler to create fine ribbons until you reach the seeds.
Don’t waste the core use in a casserole or soup!
Cook the meat in a small amount of butter/ghee or coconut oil. Drain off the fat. Then add in the garlic and the mushrooms cook with olive oil if you dislike coconut oil but do not over heat the pan, cook slowly until soft.
If using a tomato sauce stir in and warm through.
Place the courgette ribbons into bowls, massage with olive oil and season with mineral salt and pepper. If you chose pesto, mix in at this stage to the courgette “pasta”.
Now top with the meat and mushrooms, sprinkle over the basil and pine nuts, with an option to grate parmesan over the top too.
