All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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.
Creamy Vegan No-Pasta Zoodles with Arugula & Chanterelle Mushrooms & Thyme
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
Several TBS Fresh thyme – removed from stems
2 TBS vegan butter
2 TBS flour
1 cup almond (or other vegan) milk
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.
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.