One Pan Healthy Vegan Creamy Mushroom Zucchini Noodles (Zoodles)
This is a delicious one pan main course that you won’t be able to resist. The Zoodles (zucchini noodles) smothered in a mushroom creamy sauce bursting with flavors. This dish is vegan, gluten free and dairy free. The Oat milk creates a naturally creamy rich sauce which is aromatically flavored with curry, turmeric, paprika, onions, ginger and garlic to perfection.
This creamy mushroom zoodles dish is an easy and nutritious meal your family will thank you for.
One Pan Healthy Vegan Creamy Mushroom Zucchini Noodles (Zoodles)
Yield: 4 people
Calories: 180kcal
Equipment
- Stove Top
Materials
- 1 kg Zucchini
- 200 g Fresh mushrooms
- 1 Medium onion
- 1 tsp Fresh ginger minced
- 1 tbsp Garlic minced
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Curry powder
- ½ tsp Turmeric powder
- 1 tsp Paprika
- ½ tsp Nutmeg grated
- Salt
- Pepper
Sauce
- 1 cup Whole rolled oats
- 2 cup Water
- 1 tsp Cornstarch
- 1 tbsp water
Instructions
- Slice the ends off the zucchini and place it in your spiralizer. Turn the spiralizer and create zucchini noodles.
- Prepare your ingredients.
- In a skillet, heat olive oil over medium high heat. Add the chopped onion and sprinkle with salt. Cook the onion for 5 minutes, stirring occasionally until softened.
- Add the minced garlic, and stir again.
- Stir in the zoodles.
- Then add the mushroom and all the spices.
- Cook the zoodles until al dente.
- Meanwhile prepare the oat milk. In a blender, add the oats and water. Blend for about 30 seconds – 1 minute or until the mixture seems well combined.
- Use a fine mesh strainer to strain the milk.
- Add the oat milk to the zoodles. Then to thicken the sauce, add 1tbsp water to 1tsp cornstarch in a separate bowl, mix well to combine. Add the corn starch mixture to the zoodles while it is warming. stir well and cook until zucchini and sauce are mixed well.
- Remove from the heat and serve hot.
