Zucchini Mushroom Pasta Recipe

5 from 1 vote

A delicious and sophisticated take on grain-free noodles topped with fresh summer vegetables.

Course Side Dish

Cuisine American

Keyword mushroom, pasta, zucchini

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 512kcal

Cost 10

Preheat your oven to 350 F.
Lightly oil the spaghetti squash with 1 tbsp. of olive oil and season to taste.
1 spaghetti squash, 3 tbsp. olive oil, Sea salt and freshly ground black pepper
Place the squash, cut side down, on a baking sheet and bake for 30 minutes or until the flesh is soft.
Remove the squash from the oven and set aside until cool enough to be easily handled.
Use a large fork or spoon to scoop the stringy flesh from the squash and place it in a medium bowl.
Melt some cooking fat in a skillet placed over medium-high heat.
Cooking fat
Add the garlic, thyme, and shallots, and cook until soft and fragrant, about 3 to 4 minutes.
2 shallots, 2 sprigs thyme, 2 cloves garlic
Add the zucchini and the mushrooms and cook until soft but still al dente.
1 pound cremini mushrooms, 2 zucchini
Add the coconut milk. Stir well and remove from the heat.
¼ cup coconut milk
Add the spaghetti to the skillet. Mix everything well, drizzle with the remaining olive oil, adjust the seasoning, and serve warm.