I created this one during my first round of Whole30 and I’ve made it quite a few times since – it’s yummy and easy. The recipe makes a big serve (or 2-3 side serves) and I usually make it for myself when the rest of my family have a meat meal. I used a spiraliser to make the “noodles”, if you don’t have one, it would probably be fine to use a vege peeler.
handful of parsley
1 spring onion, roughly chopped
1 garlic clove
1 tsp ghee or butter or extra virgin olive oil
120g mushrooms, thickly sliced
40g coconut cream
salt and pepper, to taste
1. Using a sharp knife, slit a line 1-2mm deep down the length of the zucchini and the carrot – if you don’t do this, you will end up with super mega long veggie noodles. Run zucchini and carrot through your spiraliser. Set aside for now.
2. Place lid on (empty) mixer bowl and turn on to speed 8. Drop parsley, garlic and spring onion onto the running blades, keep the blades going until you can no longer hear the parsley touching them.
3. Add ghee, mushrooms and spiralised carrot (not the zucchini yet). Cook for 8 minutes/100/reverse/speed 1/MC on.
4. Add coconut cream, egg (no need to beat it, just crack it straight into the bowl), spiralised zucchini, salt and pepper. Cook for 2 minutes/90/reverse/speed 1.5/MC on.