Easy Weeknight Zoodles with Homemade Alfredo Sauce & Sautéed Mushrooms

 

Tonight’s dinner was a little something I’ve wanted to try for a while- zucchini noodles! It seems to be all the rage these days and I’m always down to try new healthy recipes. I’m not going to lie and say it turned out to be perfection and I will make it weekly, etc. I actually learned a couple things from this dinner. Firstly: don’t always trust Pinterest. Or at least look at a few different recipes and compare and contrast to get the correct methods and instructions. Secondly, zucchini is always full of water and always will be. I’ve made many recipes involving zucchini and I always have to drain the water from the mush, and this time I forgot. It made a different. Thirdly, raw zucchini is not that great. It’s better to bake or steam it so that it has actually been cooked like pasta before spiralizing it. This also goes on my point of why Pinterest can’t always be trusted! Anyways, here it is and hopefully my small modifications make this a great recipe for others to try.

Ingredients: 4 zucchinis (cut into 2 inch pieces), 1 package cremini mushrooms, the juice of 1 whole lemon, 2 cups milk, 2 cloves chopped garlic, 2 cups grated parmesan cheese, 3 tbsp flour, 3 tbsp butter.

Instructions for zoodles: spiralize the zucchini according to the instructions and ensure you use the specific blade for the action you want. Mine comes with a grater, a slicer, and the spiralizer. Once you’re done making the spirals, drain them in a strainer to remove the excess water. Sauté the mushrooms with a bit of olive oil and a pinch of the chopped garlic.

Instructions for the homemade alfredo sauce: melt butter in a sauce pan on medium, then add flour. Stir until thick. Add milk, fresh squeezed lemon juice and garlic. Then add grated cheese. If you’d like the sauce less thick, add more milk and if you’d like it thicker, at this point, add more cheese. Add the sauce to the zoodles, then top with mushrooms and mix all together. Serve with a lemon slice.

*Tips for next time: bake or steam the zucchini rather than doing ‘raw’ zoodles. Also, make sure to drain the water from the zucchini spirals before adding sauce, because the sauce blends with the zucchini water and it does not taste the best! I added the draining portion to the recipe because that is the biggest mistake.

Zoodles (2)

 

 

 

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