Creamy Vegan No-Pasta Zoodles with Arugula & Chanterelle Mushrooms & Thyme

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Zoodles.  Noodles made from spiralized zucchini.  No carbs.  No guilt.  Really yummy & very easy.  I prefer the hand held & less expensive spiralizer like THESE for zucchini.  It is fast & easy to use & has minimal clean up – but if you have a tabletop version – knock yourself out.

I used Chanterelle mushrooms because I had them but any of the more mildly flavored mushrooms will do.  I might avoid portobello only because they can get dark when cooked and not look so pretty.  I also used arugula but spinach or any other leafy green, like kale or chard, would also work.

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I used my own, homemade vegan mozzarella (seen above) but any mild vegan cheese will do – and even real cheese would work – if you are a cheese eater.

This was my first effort with zoodles where I did not add real pasta to the mix so – without the heat of pasta to toss them with – they needed some cooking.  My result was more watery (you can see in the photos) than was ideal and so – in the future – I will use THIS technique to drain them a bit before cooking them and I recommend you do, too.  The procedure is simply to lay the zoodles on paper towel & lightly salt them & press more paper towel on top.  Maybe change out the top towel – if necessary.  Roll up in paper towel & squeeze.  This should get most of the excess moisture out.

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Creamy Vegan No-Pasta Zoodles with Arugula & Chanterelle Mushrooms & Thyme

Feeds 2

INGREDIENTS

2 very large zucchini (enough so you get about 5-6 cups of spiralized noodles) – spiralized

1/2 lb mushrooms (I used Chanterelle) – sliced

1-2 cups arugula (or spinach)

1-2 cups grated vegan mozzarella (I used one cup but would suggest going with two)

2 garlic cloves – chopped

Olive oil

Several TBS Fresh thyme – removed from stems

2 TBS vegan butter

2 TBS flour

1 cup almond (or other vegan) milk

S&P

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DIRECTIONS

Spiralize the zucchini & follow THESE steps to remove excess moisture.

Heat the butter in a stock pot & whisk in the flour.  Add a TBS or two of fresh thyme.  Incrementally add the milk in small amounts – allowing the roux to thicken each time.   Add the cheese & stir with a wooden spoon until the cheese melts & the sauce is creamy.  Season with S&P.  Stir in the arugula.  Set aside on medium-low to keep warm.

In  saute pan – heat a TBS olive oil & cook the mushrooms.  When they are almost done to your liking – add the garlic & a TBS of thyme & stir to incorporate.  After 2 minutes or so – remove from heat because you don’t want to burn the garlic.  Season with S&P.

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In that same saute pan – heat another TBS or two & quickly cook the zoodles – not more than 2-3 minutes or they will get too mushy.  Toss the zoodles with the cheese sauce & heat through.

Serve on plates & spoon some mushrooms onto each serving.  Garnish with more thyme & freshly cracked pepper.

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