Zucchini Pasta with Creamy Mushroom Marsala

Spiralize the Zucchini (3) .

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

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

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.

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 (1/3 cup) , covering all vegetables.

Mix Corn Starch (2 tsp) with Vegetable Broth (1/2 cup) and add to vegetables, then add the Almond Milk (1 cup) and stir to combine well. Allow to simmer about 5-7 minutes on low until thickened.

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 Mushrooms (1 pckg) and Shredded Cheese (1/2 cup) .

Pour zucchini and mushroom mixture into 9x13 casserole dish (or slightly smaller) and top with remaining Shredded Cheese (1 1/2 cups) , along with some Fresh Parsley (to taste) .

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