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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Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms

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All Photos © Christine Elise McCarthy 2013

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

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I make homemade pasta a lot.  Pappardelle might be one of the easiest ones.  I have posted various shapes & flavors of homemade pasta in the past – the most basic being fettucini.  The recipe is HERE.  That recipe uses a manual pasta roller but you could roll it out with a rolling pin – if you were feeling super motivated.  Homemade pasta really is different than dry, packaged pasta and I recommend making the modest investment in one of THESE GUYS – the stainless steel jobbies – they can usually be had for about $30.  Otherwise, maybe buy fresh pasta or just use a boxed one.

To make this pappardelle, I added a handful of chopped parsley to the dough and rolled it out with a manual roller.  I then cut it free-form with a knife – resulting in all kinds of thicknesses. I like the artisan/rustic feel that is the result of the lack of uniformity.

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Roasting tomatoes is a great way to add to their shelf life.  If they are starting to get shriveled up on the counter – chop them & roast them with some garlic & you get several more days out of them.  Use them in pasta or on pizza or even as a garnish on soups or spread on sandwiches.  Yum.

I used chanterelle mushrooms because Costco had them but, really, any mushroom would work in this recipe.

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Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms

INGREDIENTS

Pasta for two as described above or any pasta of your choice.

For the roasted tomatoes

10-20 grape or cherry tomatoes – halved

olive oil

4 garlic – chopped

A few fresh rosemary sprigs – stems removed & chopped

S&P

For the creamy chanterelle mushrooms

1 lb mushrooms – sliced

1/2 onion – diced

olive oil

5 garlic cloves – diced

1/3 cup heavy cream

1/3 cup sherry or dry white wine or Marsala

1/2 tsp crushed red pepper – or to taste

1 TBS lemon juice

S&P

Parmesan as garnish

Parsley as garnish

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DIRECTIONS

For the roasted tomatoes

Toss the halved tomatoes with the diced garlic, rosemary, 1-2 TBS olive oil and S&P.  Roast on parchment or otherwise lined cooking sheet at about 350-40 for 20-25 minutes.  Set aside.

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For the creamy chanterelle mushrooms

Heat 1-2 TBS olive oil in a large saute pan.  Cook the onions until soft – maybe 5 minutes.  Add the garlic & stir for another minute.  Put them in a bowl.

In the same pan, heat another TBS olive oil over high heat & sear the mushrooms adding a pinch of salt & the crushed red pepper.  When they seem browned a bit, deglaze the pan with the sherry or wine.  Cook at high for a minute or two.  Add the lemon juice & stir it in for a minute.  Add the onion & garlic and the heavy cream and 1 tsp black pepper.  Heat over medium until the sauce is thick & creamy – which should happen fast.  Simmer on low (add water if it gets too thick) while you cook the pasta.

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Cook the pasta & drain.

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Put a bit of pasta on each plate.  Top with the mushrooms & some roasted tomato & garnish with lots of freshly grated Parmesan & some parsley.  Enjoy!

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