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!

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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/

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

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

as needed

Dried Thyme

as needed

as needed

Ground Black Pepper

1/3 cup

Almond Meal

1/2 cup

Vegetable Broth

2 tsp

1 cup

Almond Milk

3

2 cups

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

Love This Recipe?

Zucchini Pasta with Creamy Mushroom Marsala

Save

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 (as needed), Sea Salt (as needed), and Ground Black Pepper (as needed), then stir in Almond Meal (1/3 cup), covering all vegetables.

step 6

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.

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.

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