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Live Green With This Zucchini Pasta and Shiitake Mushrooms Recipe

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Pasta night gets a healthy twist with the help of spiralized zucchini, roasted butternut squash, and shiitake mushrooms.

Greening your home and your lifestyle might seem initially overwhelming, but Home for Zen co-founders Ania Dunlop (a holistic health coach) and Annalise Stack (an expert on green home environments) advise starting with small changes. Grow plants indoors. Upgrade your cooking pans to ones made of safe materials that withstand high oven temperatures. Be more aware of the plastic you use for your food and drink. Install a water filter. Think environmentally friendly when buying paint or new furniture for a new home.

Besides offering services on healthier living environs, Dunlop and Stack, both residents of Rye, can guide you on sustainable, clean eating, including healthy and tasty recipes like this zucchini pasta.

Zucchini can be sliced into noodles with a spiralizer at home, or you can get it pre-sliced at most supermarkets. It serves as a healthier, gluten-free alternative to traditional wheat-based noodles — and it’s also delicious.

Zucchini Pasta with Shiitake Mushrooms

Serves 2

Ingredients: 

4 Tbsp olive oil
2 cups butternut squash, peeled and cubed
2 green zucchini large, unpeeled and put through spiralizer
1 red onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
2 cups shiitake mushrooms, sliced
1/3 cup Parmesan cheese, shredded
2 Tbsp chopped fresh parsley
salt and pepper to taste

Method:

Preheat the oven to 400ºF.

Place the cubed butternut squash on a cookie sheet and drizzle with 2 tablespoons of olive oil. Roast for about 25-30 minutes or until soft.

In the meantime, trim the ends of the zucchini and run it through the fines grates of a spiralizer (no need to peel), set aside.

Heat 2 tablespoons of olive oil and caramelize the onion on a slow heat, about 10 minutes. Add garlic, red pepper flakes and shiitake mushrooms and cook about 4 minutes until mushrooms are soft.

Add zucchini noodles, cook stirring occasionally about 3 minutes until just tender but not soggy. Add the butternut squash, season with salt and pepper and stir in Parmesan cheese. Transfer to plates and sprinkle with parsley.

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