15 Minute Marinated Mushroom Zoodle Pasta
for the zoodles:
- 2 zucchinis, spiralized or julienned
- 1 cup marina sauce, store bought
- 1/2 - 1 teaspoon red pepper flakes
for the marinated mushrooms:
- 3 cups shiatake mushrooms, sliced
- 1/4 cup pine nuts
- 3 tablespoons olive oil + 1 tablespoon for the skillet
- 1 tablespoon lemon juice
- 1 tablespoon liquid aminos (sub soy sauce)
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 burrata ball, halved (optional)
- In a large bowl combine all the ingredients for the marinated mushrooms, gently tossing the mushrooms until fully coated in the mixture.
- Heat a skillet over high heat with 1 tablespoon of olive oil. Once the pan is hot, add in all of your mushroom mixture and sauté for 5-7 minutes, tossing occasionally.
- While the mushrooms are cooking, combine marinara sauce and red pepper flakes in a pot and heat over medium-high heat for 3-5 minutes.
- Once the sauce is warm take is off the heat, and toss your zoodles in the sauce until well coated.
- Divide the zoodles into two bowls, top each bowl with half of your marinated mushrooms and half of of a burrata ball (optional).
- EAT UP.
My sweet sister is sort of a disaster in the kitchen. She is infamous for having burned a box of Kraft mac ‘n cheese. But she is older now, and married, and trying to improve her kitchen skills. So I thought, I should develop a recipe for her and her husband that’s really easy – really quick – and also really health conscious. (Oh and gluten free! ‘Cause my sister is.) I came up with this really delicious 15 minute marinated mushroom zoodle pasta. Which basically means that you toss zucchini noodles in pasta sauce and throw some DELICIOUS and flavorful mushrooms on it and call it a meal. It’s fantastic. The burrata ball is optional, but I’d say if you aren’t strictly vegan, you MUST add it. It’s just so good. It adds a creaminess to the bowl, and helps to meld all of the flavors together. Seriously, just do it. (However, if you are vegan then just leave off the burrata and BOOM you’ve got a completely vegan meal.)
The list of ingredients to marinate and sauté the mushrooms in probably sounds a little strange to you. But the combo of salty (ie. liquid aminos, salt), bitter (ie. lemon), and savory (ie. rosemary, olive oil, smoked paprika) makes an incredible well rounded flavor profile. It gives a depth of flavor that makes you forget you’re eating a meatless dish.
The major key in making zoodles properly is to toss them in a sauce that’s already warm. Because you don’t want to cook them per-say, but adding the heat softens the zucchini into a more noodle like texture and it allows the whole meal to integrate more fully. So what I am telling you is that if you have had a cold or raw version of zoodles and not liked it, don’t turn your nose up at this recipe. This is a whole different ball game.
Also if this whole zucchini as noodles thing is foreign to you, here are two ways to turn your veggies into noodles. (1.) Spiralize them. (2.) Julienne them. Okay, cool. BYEEE. (Good luck, sis!)