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    You are here Home » Diets » Diabetic Low Glycemic » Mushroom Marsala with Zoodles

    Mushroom Marsala with Zoodles

    Last Modified: December 28, 2020

    Jump to Recipe - Print Recipe

    Tasty vegan, plant-based “pasta” noodles using zucchini and a spiralizer. All you need is mushrooms, Marsala wine and herbs. Satisfies most diets.

    Zoodles w Mushroom Marsala Sauce Main

    Mushroom Marsala with Zoodles

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 4
    Course: Mains
    Cuisine: Italian
    Calories: 229
    Keywords: Easy-to-prepare, plant-based, Quick, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
    Keto-Low-Carb
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Serving: 250g | Sodium: 310mg | Calcium: 40mg | Vitamin C: 22mg | Vitamin A: 196IU | Sugar: 12g | Fiber: 2g | Potassium: 731mg | Calories: 229 | Saturated Fat: 1g | Fat: 4g | Protein: 5g | Carbohydrates: 22g | Iron: 2mg
    Tasty vegan, plant-based “pasta” using zucchini and a spiralizer. All you need is mushrooms, wine and herbs. Satisfies most diets.

    Ingredients

    • 2 large zucchini, ends trimmed Photo Main
    • 1 TBSP Canola oil, divided
    • 1/3 cup onion, diced
    • ¼ tsp salt
    • ¼ tsp freshly ground black pepper
    • 4 garlic, minced
    • 1 lb mushrooms, sliced
    • ½ tsp Vegeta
    • 1 ½ cup Marsala cooking wine, or see substitution in Notes
    • 1 tsp dried thyme
    • Handful of fresh thyme
    • Coconut cream, or cream, if you can eat it

    Instructions

    • Heat oil in a large skillet over medium heat. Sauté onions 2 minutes, add salt, minced garlic, ground pepper, sauté it 60 more sec.
    • Add sliced mushrooms. Sauté them 5 minutes. Add Marsala, Vegeta, herbs.
    • Add coconut cream, then bring the mushroom Marsala sauce to boil. Simmer the sauce for 5 minutes, to remove alcohol. Then turn off the heat while you prepare the fresh zucchini Zoodle next.
    • Spiralize the zucchini according the Spiralizer with Spaghetti knives. It will take a minute. These will be your zoodles. Divide the zoodles immediately into plates.
    • Serve sauce over the spiralized zucchini“pasta” (Zoodles). Decorate plates with fresh thyme.
    • Can be stored in the refrigerator, or frozen.

    Notes & Ingredients

     
     

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

    Reader Interactions

    Comments

    1. Mariah Potts

      August 20, 2020 at 11:21 am

      5 stars
      I paired this dish with a chicken breast it was perfect for a summer meal! it was light but still gives you the satisfaction of eating a Italian dish with out the guilt.

      Reply
      • Dr Hanna Frederick

        August 20, 2020 at 12:11 pm

        Hi Mariah, so nice to hear you liked the recipe. Adding chicken makes the meal more fulfilling for sure. Thank you.

        Reply

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