Who doesn’t like pasta? Pretty much everyone unless you are allergic to wheat products or perhaps you’re watching your weight trying to cut down on your carbs. I now fall into the last category. I’m forever looking for ways to eat healthy without giving up the flavor. I’m so excited, I think I may have stumbled on a substitute for pasta. They’re called zoodles; noodles made from vegetables. Zoodles can be a healthier alternative to noodles depending on how they are prepared. I’ve used yellow squash with this recipe but I can’t wait to try other vegetables such as zucchini, turnips, carrot, beets and sweet potatoes just to name a few others. I can’t wait to try other vegetables as substitutes for pasta.
Zoodles would be perfect in a raw salad sporting a spicy dressing. Imagine kids helping with the preparation of zoodles. It could lead to increased vegetable consumption. I could see zoodles being used as the base for a vegetable quiche or a frittata for lunch or dinner. The use of zoodles could be endless.
The zoodles are easy to make. You can crank them out within minutes.
I used some beautiful button mushrooms that I had on hand, along with onions and basil to give it that added flavor. Use any type of mushroom that you would like. The mushrooms add such a bold flavor. If mushrooms aren’t your cup of tea then use peppers and other vegetables instead.
Make a white sauce adding the vegetables to the mixture. Add some grated mozzarella and Parmesan cheese to the sauce along with the spices. Heat and toss all the ingredients together and it’s just that simple to have a meal on the table in 30 minutes or less.
Creamy Mushroom Zoodles
- 1 large yellow squash ((spiraled into noodles))
- 1 cup thinly sliced mushrooms (your choice) they can be omitted, substitute with your choice of peppers.
- ½ cup thinly sliced onions
- 2 tablespoon vegetable oil
- 2 cloves garlic, finely minced
- 3 tablespoons butter
- 4 ozs. soften cream cheese
- ¾ cup milk
- ½ cup grated mozzarella cheese
- ¼ teaspoon pepper flakes
- ½ cup grated parmesan cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon black pepper
- Use a Spiralizer to zoodles one yellow squash.
- Place zoodles on a clean towel, sprinkle the zoodles with 1 teaspoon of salt.
- Allow the zoodles to sit for 10 to 15 minutes.
- Use the towel to squeeze as much liquid from the zoodlles as possible. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms (peppers), onions, and garlic. Cook until tender 3 to 4 minutes. Transfer to a dish.
- Heat 3 tablespoons butter in the same skillet over low heat.
- Add the cream cheese stirring frequently to soften and smooth the cream cheese.
- Add milk, pepper flakes, salt, black pepper, and nutmeg, stirring until the sauce is thick and smooth.
- Stir in a small amount of water if the sauce becomes too thick.
- Combine the mushroom mixture and both cheese to the sauce. Thoroughly mixing together.
- Add the zoodles to the sauce, mix until thoroughly heat.
Creamy Mushroom Zoodles
Yellow squash can be is a healthy alternative to pasta. Squash can be low in calories and high in nutrients.
Ingredients
- 1 large yellow squash (spiraled into noodles)
- 1 cup thinly sliced mushrooms
- 1/2 cup thinly sliced onions