I don’t know about you, but when we’re stressed and tired, we tend to crave cheesy, carb-y comfort foods. We’re talking gooey mac and cheese, spicy nachos, buttery mashed potatoes and crispy fried chicken. Delicious, but not exactly high-performance food, right?
Thank goodness for Jessica Sepel. When we confessed about our unhealthy cravings to the all-star nutritionist she totally understood, and graciously shared a dish from her upcoming cookbook, Living a Healthy Life. Spoiler: The cookbook is incredible! Just give this recipe a try to see what we’re talking about.
Zucchini Mushroom Alfredo
The perfect vegetarian dish for when you are dreaming of creamy pasta. Leave out the parmesan for a vegan dish, or go the other way and pair it with your protein of choice: chicken breast and poached or fried egg all go really well here.
SERVES 4
PREP TIME: 20 minutes, including cooking
Ingredients
4 large zucchini
1 tablespoon virgin organic coconut oil
2 garlic cloves, crushed
400 g mixed mushrooms, sliced
1⁄2 cup coconut cream
a handful of thyme leaves
Celtic sea salt and ground pepper
grated parmesan, to serve (optional)
Method:
- To make the ‘pasta’, leave the skin on the zucchini and, using a vegetable spiralizer or peeler, make noodle-like strips (zoodles).
- Melt the coconut oil in a frying pan over medium heat, add the garlic and cook gently until softened.
- Add the mushrooms, coconut cream and thyme and sauté until the mushrooms are golden and cooked.
- Add the zucchini pasta and toss it through the mushroom sauce. Season with salt and pepper and sprinkle with parmesan, if desired.
Pre-order Jessica Sepel’s new cookbook here!
