INGREDIENTS:
2 medium zucchini
150g mushrooms
handful of spinach
a good glug of olive oil (I use chilli infused)
100g mascarpone
1-2 tbsp green pesto (as you prefer)
salt & pepper (to taste)
sriracha (optional)
METHOD:
Top and tail the zucchini, then chop into zoodles. You can also slice them like ribbons with a peeler or mandolin; whatever floats your boat.
Into a large pan, add the oil and zoodles and let them fry over a medium heat. While you’re sweating off the liquid, chop your mushrooms and thinly slice your spinach.
Once the excess moisture has left the zucchini and they start to brown, add the mushrooms, spinach and garlic powder, then season with salt and pepper.
Once the mushrooms are sufficiently cooked, add in the mascarpone and pesto, then stir until the sauce has warmed through and the zoodles are coated thoroughly.
Slam onto a plate (if you haven’t already eaten them out of the pan) and season if required. I like to drizzle mine with sriracha, but it tastes equally good without... I just love chilli. If you do this, be mindful of the carb content of your sriracha sauce as it does have a small amount of sugar in it.
KETO-NOMS!
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