Zucchini Pasta with Creamy Mushroom Marsala

17 INGREDIENTS • 10 STEPS • 50MINS

Zucchini Pasta with Creamy Mushroom Marsala

Recipe

5.0

2 ratings

This Zucchini Pasta with Creamy Mushroom Marsala is bursting with flavor, while still being a vegetarian and gluten-free dish!

This Zucchini Pasta with Creamy Mushroom Marsala is bursting with flavor, while still being a vegetarian and gluten-free dish!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

50MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

8

us / metric

2 Tbsp

Irish Butter

1 pckg
(10 oz)

Baby Bella Mushroom, diced

1/2

Medium Red Onion, diced

2 Tbsp

Apple Cider Vinegar

1 Tbsp

1/4 tsp

Dried Thyme

1/2 tsp

1/2 tsp

Ground Black Pepper

35 g

Almond Meal

120 mL

Vegetable Broth

2 tsp

240 mL

Almond Milk

3

160 g

Shredded Cheese

1 pckg
(10 oz)

Baby Bella Mushroom

cut into large chunks

to taste

Fresh Parsley, chopped

to taste

Parmesan Cheese

optional

Nutrition Per Serving

VIEW ALL

Calories

170

Fat

11.9 g

Protein

8.1 g

Carbs

9.3 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Spiralize the Zucchini (3).

step 1 Spiralize the Zucchini (3).

step 2

For the mushroom marsala, add Irish Butter (2 Tbsp) to a medium-sized pan and melt over medium heat.

step 3

Add Baby Bella Mushroom (1 pckg) and Red Onion (1/2) and saute until tender.

step 4

Remove the pan from the heat and add the Apple Cider Vinegar (2 Tbsp). Return the pan to the heat and let it simmer 1-2 minutes.

step 5

Add Dried Parsley (1 Tbsp), Dried Thyme (1/4 tsp), Sea Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp), then stir in Almond Meal (35 g), covering all vegetables.

step 6

Mix Corn Starch (2 tsp) with Vegetable Broth (120 mL) and add to vegetables, then add the Almond Milk (240 mL) and stir to combine well. Allow to simmer about 5-7 minutes on low until thickened.

step 7

Add the zucchini to a large pan, and cook for approximately 3 minutes or until just barely tender (not too soft), then stir in the mushroom marsala sauce, Baby Bella Mushroom (1 pckg) and Shredded Cheese (40 g).

step 7 Add the zucchini to a large pan, and cook for approximately 3 minutes or until just barely tender (not too soft), then stir in the mushroom marsala sauce, Baby Bella Mushroom (1 pckg) and Shredded Cheese (40 g).

step 8

Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining Shredded Cheese (120 g), along with some Fresh Parsley (to taste).

step 8 Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining Shredded Cheese (120 g), along with some Fresh Parsley (to taste).

step 9

Bake at 350 degrees F (180 degrees C) for 25 minutes.

step 9 Bake at 350 degrees F (180 degrees C) for 25 minutes.

step 10

Allow to cool 10 minutes before eating, top with additional chopped parsley and Parmesan Cheese (to taste), if desired.

step 10 Allow to cool 10 minutes before eating, top with additional chopped parsley and Parmesan Cheese (to taste), if desired.

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