Mushroom Fettuccine

This Mushroom Fettuccine is a delightful Paleo twist on a classic dish, featuring tender, sautéed mushrooms over a bed of zucchini noodles. It's a light yet satisfying meal that showcases the earthy flavors of mushrooms complemented by fresh herbs.

Ingredients

• Zucchini - 2 medium (about 400g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Mushrooms (cremini or button) - 250g, sliced
• Fresh thyme - 1 teaspoon, chopped
• Fresh parsley - 2 tablespoons, chopped
• Chicken or vegetable broth - 100ml
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Using a spiralizer or a vegetable peeler, create zucchini noodles and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they release their moisture and are tender.
5. Stir in the fresh thyme and season with salt and black pepper to taste.
6. Pour the chicken or vegetable broth into the skillet and let it simmer for another 2-3 minutes.
7. Add the zucchini noodles to the skillet, tossing gently to combine with the mushroom mixture, and cook for an additional 2-3 minutes until the noodles are slightly softened.
8. Remove from heat, stir in fresh parsley and lemon juice, and adjust seasoning if necessary.
9. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for Paleo diets.
• Rich in vitamins and minerals from fresh vegetables and mushrooms.

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