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Zucchini Pasta with Creamy Mushroom Marsala
Recipe

17 INGREDIENTS • 10 STEPS • 50MINS

Zucchini Pasta with Creamy Mushroom Marsala

5
2 ratings
This Zucchini Pasta with Creamy Mushroom Marsala is bursting with flavor, while still being a vegetarian and gluten-free dish!
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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!
http://lemonsandbasil.com/
This Zucchini Pasta with Creamy Mushroom Marsala is bursting with flavor, while still being a vegetarian and gluten-free dish!
50MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
US / Metric
Irish Butter
2 Tbsp
Irish Butter
Baby Bella Mushroom
1 pckg
(10 oz)
Red Onion
1/2
Medium Red Onion, diced
Dried Thyme
1/4 tsp
Dried Thyme
Sea Salt
1/2 tsp
Almond Meal
1/3 cup
Almond Meal
Vegetable Broth
1/2 cup
Vegetable Broth
Corn Starch
1/2 Tbsp
Almond Milk
1 cup
Almond Milk
Shredded Cheese
2 cups
Shredded Cheese
Baby Bella Mushroom
1 pckg
(10 oz)
Baby Bella Mushroom
cut into large chunks
Fresh Parsley
to taste
Fresh Parsley, chopped
Parmesan Cheese
to taste
Nutrition Per Serving
VIEW ALL
Calories
170
Fat
11.9 g
Protein
8.1 g
Carbs
9.3 g
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Zucchini Pasta with Creamy Mushroom Marsala
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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!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 (1/3 cup), covering all vegetables.
step 6
Mix Corn Starch (1/2 Tbsp) 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.
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 (1/2 cup).
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 (1/2 cup).
step 8
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).
step 8 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).
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.
Tags
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American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Vegetarian
One-Pot
Spring
Summer
Winter
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